Literature DB >> 22798557

Higher red meat consumption is associated with increased risk of all-cause, cardiovascular, and cancer mortality.

Amanda J Cross1.   

Abstract

Entities:  

Year:  2012        PMID： 22798557     DOI： 10.1136/eb-2012-100831

Source DB:  PubMed          Journal:  Evid Based Nurs        ISSN： 1367-6539


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  2 in total

1.  Secular trends in meat and seafood consumption patterns among Chinese adults, 1991-2011.

Authors:  Z H Wang; F Y Zhai; H J Wang; J G Zhang; W W Du; C Su; J Zhang; H R Jiang; B Zhang
Journal:  Eur J Clin Nutr       Date:  2014-10-29       Impact factor: 4.016

2.  Meat, Meat Products and Seafood as Sources of Energy and Nutrients in the Average Polish Diet.

Authors:  Wacław Laskowski; Hanna Górska-Warsewicz; Olena Kulykovets
Journal:  Nutrients       Date:  2018-10-02       Impact factor: 5.717
  2 in total

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