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Authors
Kenny, T. https://orcid.org/0000-0002-8483-9262
Sievert, K. https://orcid.org/0000-0003-4617-8034
Duffy, C. https://orcid.org/0000-0002-0076-6749
Serodio, P. https://orcid.org/0000-0001-6640-1091
Mialon, M.
Caraher, M. https://orcid.org/0000-0002-0615-839X
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Funding
Funding for this research was provided by:
University College Cork
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Article History
Received: 30 September 2025
Accepted: 9 February 2026
First Online: 10 March 2026
Declarations
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: This research relied only on published and publicly available materials and did not require ethics approval.
: All authors report no competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. KS has previously received funding from the World Health Organization on the topic of red and processed meat and health and environmental impacts (2022–2023). The World Health Organization had no involvement with the present study.
