4.7 Article

Public health risk-benefit assessment of red meat in France: Current consumption and alternative scenarios

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

A probabilistic approach for risk-benefit assessment of food substitutions: A case study on substituting meat by fish

Sofie Theresa Thomsen et al.

FOOD AND CHEMICAL TOXICOLOGY (2019)

Article Food Science & Technology

Investigating the risk-benefit balance of substituting red and processed meat with fish in a Danish diet

Sofie Theresa Thomsen et al.

FOOD AND CHEMICAL TOXICOLOGY (2018)

Review Food Science & Technology

Meeting the challenges in the development of risk-benefit assessment of foods

Maarten J. Nauta et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)

Article Food Science & Technology

Benefit-risk analysis for foods (BRAFO): Evaluation of exposure to dietary nitrates

D. S. Wikoff et al.

FOOD AND CHEMICAL TOXICOLOGY (2018)

Review Medicine, General & Internal

Potential health hazards of eating red meat

A. Wolk

JOURNAL OF INTERNAL MEDICINE (2017)

Review Food Science & Technology

Iron in red meat-friend or foe

Malgorzata Czerwonka et al.

MEAT SCIENCE (2017)

Article Environmental Sciences

Carcinogenicity of consumption of red and processed meat: What about environmental contaminants?

Jose L. Domingo et al.

ENVIRONMENTAL RESEARCH (2016)

News Item Oncology

Carcinogenicity of consumption of red and processed meat

Veronique Bouvard et al.

LANCET ONCOLOGY (2015)

Article Medicine, General & Internal

Health effects of adopting low greenhouse gas emission diets in the UK

James Milner et al.

BMJ OPEN (2015)

Article Food Science & Technology

Burden of diseases estimates associated to different red meat cooking practices

Firew Lemma Berjia et al.

FOOD AND CHEMICAL TOXICOLOGY (2014)

Article Food Science & Technology

Fish, contaminants and human health: Quantifying and weighing benefits and risks

Jeljer Hoekstra et al.

FOOD AND CHEMICAL TOXICOLOGY (2013)

Article Food Science & Technology

BRAFO tiered approach for benefit-risk assessment of foods

Jeljer Hoekstra et al.

FOOD AND CHEMICAL TOXICOLOGY (2012)

Review Food Science & Technology

State of the art in benefit-risk analysis: Food and nutrition

M. J. Tijhuis et al.

FOOD AND CHEMICAL TOXICOLOGY (2012)

Article Nutrition & Dietetics

Adolescent and mid-life diet: risk of colorectal cancer in the NIH-AARP Diet and Health Study

Elizabeth H. Ruder et al.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2011)

Article Oncology

Heme and chlorophyll intake and risk of colorectal cancer in the Netherlands Cohort Study

HF Balder et al.

CANCER EPIDEMIOLOGY BIOMARKERS & PREVENTION (2006)