TABLE 3.

Counts and percentages of muscle food description factors of observational studies and randomized controlled trials from a systematic review and landscape analysis assessing muscle food categorization and descriptions in chronic disease literature

	Observational studies		Randomized controlled trials
Terminology in description	n	%1	n	%2
Species	404	63	112	86
Processing methods
“Smoking” or “smoked” terms	38	6	2	2
Preservation by use of other ingredients3	26	4	4	3
Degree of processing
“Fresh” or “frozen” terms	56	9	12	9
“Unprocessed” term	15	2	2	2
“Processed” term	124	19	6	5
“Ground” or “minced” terms	48	7	19	15
Leanness
“Lean” term	24	4	25	19
Fat specification	15	2.	12	9
Muscle cut or product name	337	52	53	41
Cookery method or “cooked” term	35	5	6	5
Other terminology4	487	75	78	60

¹Percentage calculated as frequency of terminology used/646 descriptions from observational studies provided × 100.

²Percentage calculated as frequency of terminology used/130 descriptions from randomized controlled trials provided × 100.

³Includes chemical preservatives such as nitrates.

⁴Other terminology includes specifying a local term, using “all” or “total” to describe muscle foods, or using “products” in the description.