Meat retreats: Industry's new light line
1984
Zuckerman, Sam
The controversy between health professionals and the US meat industry concerning the risk of excessive meat consumption is reviewed and discussed. Nutrition science has shown that Americans would benefit from eating less animal fat containing cholesterol and high levels of saturated fats. This position has been supported by the US National Heart, Lung, and Blood Institute, the American Cancer Society, the National Cancer Institute, and the National Research Council-National Academy of Sciences. The American Meat Institute (AMI) has launched a campaign stressing that red meat is leaner and contains more nutrients than consumers are aware of. The stance of the AMI remains that people should "eat more meat". (wz)
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por National Agricultural Library