‘Red’ and ‘white’ meats—terms that lead to confusion
Author:
Affiliation:
1. Professor Emeritus, Texas A&M University
2. Professor Emeritus, Kansas State University
Publisher
Oxford University Press (OUP)
Subject
Animal Science and Zoology,Food Animals
Link
http://academic.oup.com/af/article-pdf/7/4/29/24029679/29.pdf
Reference16 articles.
1. Red meat and colorectal cancer;Avkan;Oncol Rev.,2015
2. Controversies involving fat content of beef and human health;Fleming,2017
3. Consumption of high-oleic acid ground beef increases HDL-cholesterol concentration but both high- and low-oleic acid ground beef decrease HDL particle diameter in normocholesterolemic men;Gilmore;J. Nutr.,2011
4. Individual fatty acid effects on plasma lipids and lipoproteins: Human studies;Kris-Etherton;Am. J. Clin. Nutr.,1997
5. Red and processed meat consumption and risk of incident coronary heart disease, stroke, and diabetes mellitus: A systematic review and meta-analysis;Micha;Circulation,2010
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