Meat Intake and Mortality: A Prospective Study of Over Half a Million People

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Items 101–200 of 543

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    Andrea Bellavia, Frej Stilling, Alicja Wolk · 2016 · American Journal of Clinical Nutrition
  12. An evidence-based conceptual framework of healthy cooking
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    Takata, Yumie, Shu, Xiao-Ou, Gao, Yu-Tang, Li, Honglan, Zhang, Xianglan, Gao, Jing, Cai, Hui, Yang, Gong, Xiang, Yong-Bing, Zheng, Wei · 2013 · PLoS ONE
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  15. Dietary Protein Intake and Coronary Heart Disease in a Large Community Based Cohort: Results from the Atherosclerosis Risk in Communities (ARIC) Study
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  16. A social cost-benefit analysis of meat taxation and a fruit and vegetables subsidy for a healthy and sustainable food consumption in the Netherlands
    MJ Broeks, Sander Biesbroek, Eelco A. B. Over, Paul F. van Gils, Ido B. Toxopeus, Marja Beukers, Elisabeth H. M. Temme · 2020 · BMC Public Health
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  18. Red meat consumption and risk of stroke in Swedish men
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  19. A Mediterranean Diet Model in Australia: Strategies for Translating the Traditional Mediterranean Diet into a Multicultural Setting
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  20. Meat consumption in relation to mortality from cardiovascular disease among Japanese men and women
    Nagao, M, Iso, H, Yamagishi, K, Date, C, Tamakoshi, A, for the JACC Study Group · 2012 · European Journal of Clinical Nutrition
  21. Ancillary health effects of climate mitigation scenarios as drivers of policy uptake: a review of air quality, transportation and diet co-benefits modeling studies
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  22. Association of Major Dietary Protein Sources With All‐Cause and Cause‐Specific Mortality: Prospective Cohort Study
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  36. Red Meat Consumption and Risk of Stroke in Swedish Women
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  38. Contribution of meat to vitamin B 12, iron and zinc intakes in five ethnic groups in the USA : implications for developing food‐based dietary guidelines
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  39. Dietary components and risk of total, cancer and cardiovascular disease mortality in the Linxian Nutrition Intervention Trials cohort in China
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  40. A Contemporary Review of the Relationship between Red Meat Consumption and Cardiovascular Risk
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  41. Meat lipids, NaCl and carnitine: Do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases?_Invited Review
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  42. Dietary Protein Sources and All-Cause and Cause-Specific Mortality: The Golestan Cohort Study in Iran
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  43. Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins
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  44. Meat, Meat Products and Seafood as Sources of Energy and Nutrients in the Average Polish Diet
    Wacław Laskowski, Hanna Górska-Warsewicz, Olena Kulykovets · 2018 · Nutrients
  45. Carbon and nitrogen isotopic ratios of urine and faeces as novel nutritional biomarkers of meat and fish intake
    Gunter Kuhnle, Annemiek M. C. P. Joosen, Catherine J. Kneale, Tamsin C. O’Connell · 2012 · European Journal of Nutrition
  46. Meat Consumption in Sao Paulo – Brazil: Trend in the Last Decade
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  47. Personalized Nutrition: Translating the Science of NutriGenomics Into Practice: Proceedings From the 2018 American College of Nutrition Meeting
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  49. Correction: Health and sustainability outcomes of vegetarian dietary patterns: a revisit of the EPIC-Oxford and the Adventist Health Study-2 cohorts
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  50. Reduced cancer risk in vegetarians: an analysis of recent reports
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  51. Health effects associated with foods characteristic of the Nordic diet: a systematic literature review
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  53. Red and Processed Meat and Mortality in a Low Meat Intake Population
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  54. Processed red meat intake and risk of COPD: A systematic review and dose-response meta-analysis of prospective cohort studies
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  55. High Protein Diet and Metabolic Plasticity in Non-Alcoholic Fatty Liver Disease: Myths and Truths
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  60. Copper-2 Ingestion, Plus Increased Meat Eating Leading to Increased Copper Absorption, Are Major Factors Behind the Current Epidemic of Alzheimer’s Disease
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