Publisher
Springer Science and Business Media LLC
Subject
Cell Biology,Microbiology (medical),Genetics,Applied Microbiology and Biotechnology,Immunology,Microbiology
Reference56 articles.
1. Hall, A. B., Tolonen, A. C. & Xavier, R. J. Human genetic variation and the gut microbiome in disease. Nat. Rev. Genet. 18, 690–699 (2017).
2. Mann, N. Dietary lean red meat and human evolution. Eur. J. Nutr. 39, 71–79 (2000).
3. Etemadi, A. et al. Mortality from different causes associated with meat, heme iron, nitrates, and nitrites in the NIH-AARP Diet and Health Study: population based cohort study. BMJ 357, 1–11 (2017).
4. Alisson-Silva, F., Kawanishi, K. & Varki, A. Human risk of diseases associated with red meat intake: analysis of current theories and proposed role for metabolic incorporation of a non-human sialic acid. Mol. Aspects Med. 51, 16–30 (2016).
5. Samraj, A. N. et al. A red meat-derived glycan promotes inflammation and cancer progression. Proc. Natl Acad. Sci. USA 112, 542–547 (2015).
Cited by
61 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献