Substitution of red meat with poultry or fish and risk of type 2 diabetes: a Danish cohort study
Author:
Publisher
Springer Science and Business Media LLC
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://link.springer.com/content/pdf/10.1007/s00394-018-1820-0.pdf
Reference29 articles.
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2. Mari-Sanchis A, Gea A, Basterra-Gortari FJ, Martinez-Gonzalez MA, Beunza JJ, Bes-Rastrollo M (2016) Meat consumption and risk of developing type 2 diabetes in the sun project: a highly educated middle-class population. PLoS One 11(7):e0157990. https://doi.org/10.1371/journal.pone.0157990
3. Aune D, Ursin G, Veierød MB (2009) Meat consumption and the risk of type 2 diabetes: a systematic review and meta-analysis of cohort studies. Diabetologia 52(11):2277–2287. https://doi.org/10.1007/s00125-009-1481-x
4. Pan A, Sun Q, Bernstein A, Schulze MB, Manson JE, Willett WC, Hu FB (2011) Red meat consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis. Am J Clin Nutr 94(4):1088–1096. https://doi.org/10.3945/ajcn.111.018978
5. Pan A, Sun Q, Bernstein AM, Manson JE, Willett WC, Hu FB (2013) Changes in red meat consumption and subsequent risk of type 2 diabetes mellitus. JAMA Intern Med 173(14):1328–1335. https://doi.org/10.1001/jamainternmed.2013.6633
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