Should dietary guidelines recommend low red meat intake?-Reference-Cited by-同舟云学术

Should dietary guidelines recommend low red meat intake?

Published:2019-09-05 Issue:16 Volume:60 Page:2763-2772
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Leroy Frédéric¹,Cofnas Nathan²

Affiliation:

1. Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, Brussels, B-1050, Belgium;

2. Balliol College, University of Oxford, Oxford, OX1 3BJ, UK

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2019.1657063

Reference175 articles.

1. Association between total, processed, red and white meat consumption and all-cause, CVD and IHD mortality: a meta-analysis of cohort studies

2. The Expensive-Tissue Hypothesis: The Brain and the Digestive System in Human and Primate Evolution

3. Red Meat and Colorectal Cancer: A Quantitative Update on the State of the Epidemiologic Science

4. Consumption of fish and vascular risk factors: A systematic review and meta-analysis of intervention studies

5. When is a carcinogen not a carcinogen?

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