1. Ministério da Saúde, Secretaria de Atenção à Saúde, Coordenação-Geral da Política de Alimentação e Nutrição (2006) Guia alimentar para a população brasileira: promovendo a alimentação saudável. Brasília: Ministério da Saúde.
2. Red meat consumption: An overview of the risks and benefits;AJ McAfee;Meat Sci,2010
3. Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus: A Systematic Review and Meta-Analysis;R Micha;Circulation,2010
4. World Cancer Research Fund, American Institute for Cancer Research (2007) Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective. Washington DC: AICR.
5. Meat and cancer;LR Ferguson;Meat Sci,2010