Search Results - "Givens, D. I."

n-3 fatty acid enrichment of edible tissue of poultry: a review by Rymer, C, Givens, D.I

“…There is clear evidence of the nutritional benefits of consuming long‐chain n−3 PUFA, which are found predominantly in oily fish. However, oily fish…”
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Effect of n-3 fatty acids on immune function in broiler chickens by Al-Khalifa, H, Givens, D. I, Rymer, C, Yaqoob, P

“…There is interest in the enrichment of poultry meat with long-chain n-3 polyunsaturated fatty acids in order to increase the consumption of these fatty acids…”
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Fatty acid composition of cooked chicken meat and chicken meat products as influenced by price range at retail by Gibbs, Rachael A., Rymer, Caroline, Givens, D.I.

“…► Fatty acid profiles of chicken breasts, legs, burgers and nuggets were determined. ► Price range had a minor effect on fatty acid profile of breasts and…”
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Session 4: Challenges facing the food industry in innovating for health Impact on CVD risk of modifying milk fat to decrease intake of SFA and increase intake of cis-MUFA by Givens, D. I.

“…Despite the acknowledged benefits of reducing SFA intake few countries within the EU meet recognised targets. Milk and dairy products represent the single…”
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MILK Symposium review: The importance of milk and dairy foods in the diets of infants, adolescents, pregnant women, adults, and the elderly by Givens, D I

“…The ongoing increase in life expectancy is not always accompanied by an increase in healthy life span. There is increasing evidence that dietary exposure in…”
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Dairy and cardiovascular health: Friend or foe? by Markey, O, Vasilopoulou, D, Givens, D. I, Lovegrove, J. A

“…Cardiovascular disease (CVD) prevalence at a global level is predicted to increase substantially over the next decade due to the increasing ageing population…”
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The role of meat as a source of n − 3 polyunsaturated fatty acids in the human diet by Givens, D.I., Kliem, Kirsty E., Gibbs, Rachael A.

“…It is considered that consumption of very long chain (VLC, carbon chain length ⩾20) n − 3 PUFAs in most Western populations is sub-optimal and benefits in…”
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The role of animal nutrition in improving the nutritive value of animal-derived foods in relation to chronic disease by Givens, D. I.

“…Foods derived from animals are an important source of nutrients in the diet; for example, milk and meat together provide about 60 and 55% of the dietary intake…”
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Quantification of ruminal Clostridium proteoclasticum by real-time PCR using a molecular beacon approach by Paillard, D, McKain, N, Rincon, M.T, Shingfield, K.J, Givens, D.I, Wallace, R.J

“…All members of the ruminal Butyrivibrio group convert linoleic acid (cis-9,cis-12-18 : 2) via conjugated 18 : 2 metabolites (mainly cis-9,trans-11-18 : 2,…”
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Animal board invited review: Dietary transition from animal to plant-derived foods: Are there risks to health? by Givens, D.I.

“…•There is considerable pressure on consumers to eat less animal-derived foods.•These foods contain higher−quality protein and more key nutrients than…”
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Saturated fats, dairy foods and health: A curious paradox? by Givens, D. I.

“…Cardiovascular diseases (CVD) remain a major cause of death and morbidity worldwide. Dietary guidelines aim to restrict the intake of saturated fatty acids…”
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Tolerance of ruminant animals to high dose in-feed administration of a selenium-enriched yeast by Juniper, D.T, Phipps, R.H, Givens, D.I, Jones, A.K, Green, C, Bertin, G

“…The objective of the study was to determine if there were adverse effects on animal health and performance when a range of ruminant animal species were fed at…”
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Review: Dairy foods, red meat and processed meat in the diet: implications for health at key life stages by Givens, D. I.

“…Social and health care provision have led to substantial increases in life expectancy. In the UK this has become higher than 80 years with an even greater…”
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Effect of oilseed type on milk fatty acid composition of individual cows, and also bulk tank milk fatty acid composition from commercial farms by Kliem, K. E., Humphries, D. J., Reynolds, C. K., Morgan, R., Givens, D. I.

“…Supplementing dairy cow diets with oilseed preparations has been shown to replace milk saturated fatty acids (SFA) with mono- and/or polyunsaturated fatty…”
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Utilisation by ruminants of nitrogen compounds in silage-based diets by Givens, D.I, Rulquin, H

“…This paper considers the various complex changes that occur to nitrogen (N) containing compounds in forages through the processes of ensiling, rumen…”
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Associations between red meat, processed red meat and total red and processed red meat consumption, nutritional adequacy and markers of health and cardio-metabolic diseases in British adults: a cross-sectional analysis using data from UK National Diet and Nutrition Survey by Hobbs-Grimmer, D. A., Givens, D. I., Lovegrove, J. A.

“…Purpose To determine the association between red meat (RM), processed red meat (PRM) and total red and processed red meat (TRPRM) consumption on nutritional…”
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The impact of whey protein and leucine on postprandial adhesion molecules ICAM-1 VCAM-1, E-Selectin and P-Selectin: Findings from the Whey2Glo Study by Price, D., Chatzidiakou, G., Jackson, K. G., Lovegrove, J. A., Givens, D. I.

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Relationship between the consumption of dairy foods and markers of glycaemic control: evidence from the Caerphilly prospective cohort study by Chatzidiakou, Y., Jackson, K. G., Givens, D. I., Lovegrove, J. A.

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Animal-derived foods: consumption, composition and effects on health and the environment: an overview by Wood, J. D., Giromini, C., Givens, D. I.

“…Consumption of animal-derived foods (ADFs), particularly red meat, is declining in high-income countries because of concerns over health and the effects on…”
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Reply to Tomoyuki Kawada, MD: “Red meat consumption and biological markers of metabolic disorders” by Hobbs-Grimmer, D. A., Givens, D. I., Lovegrove, J. A.

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