Reply to Tomoyuki Kawada, MD: “Red meat consumption and biological markers of metabolic disorders”
Author:
Publisher
Springer Science and Business Media LLC
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
https://link.springer.com/content/pdf/10.1007/s00394-021-02610-3.pdf
Reference9 articles.
1. Hobbs-Grimmer DA, Givens DI, Lovegrove JA (2021) 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. Eur J Nutr. https://doi.org/10.1007/s00394-021-02486-3
2. Basuli D, Stevens RG, Torti FM, Torti SV (2014) Epidemiological associations between iron and cardiovascular disease and diabetes. Front Pharmacol 5:117. https://doi.org/10.3389/fphar.2014.00117
3. Micha R, Michas G, Mozaffarian D (2012) Unprocessed red and processed meats and risk of coronary artery disease and type 2 diabetes - an updated review of the evidence. Curr Atheroscler Rep 14:515–524. https://doi.org/10.1007/s11883-012-0282-8
4. Yang C, Pan L, Sun C, Xi Y, Wang L, Li D (2016) Red meat consumption and the risk of stroke: a dose-response meta-analysis of prospective cohort studies. J Stroke Cerebrovasc Dis 25:1177–1186. https://doi.org/10.1016/j.jstrokecerebrovasdis.2016.01.040
5. Wang X, Lin X, Ouyang YY, Liu J, Zhao G, Pan A, Hu FB (2016) Red and processed meat consumption and mortality: dose-response meta- analysis of prospective cohort studies. Pub Health Nutr 19:893–905. https://doi.org/10.1017/S1368980015002062
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