4.1 Article

Red Meat Consumption and its Relationship With Cardiovascular Health: A Review of Pathophysiology and Literature

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。
Review Food Science & Technology

Meat consumption and risk of ischemic heart disease: A systematic review and meta-analysis

Keren Papier et al.

Summary: This study found through systematic review and meta-analysis that high intake of unprocessed red meat and processed meat is associated with an increased risk of ischemic heart disease (IHD), while poultry intake is not associated with IHD risk.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

Review Food Science & Technology

Associations of the consumption of unprocessed red meat and processed meat with the incidence of cardiovascular disease and mortality, and the dose-response relationship: A systematic review and meta-analysis of cohort studies

Gidyenne Christine Bandeira Silva de Medeiros et al.

Summary: This study examined the associations between consumption of unprocessed red meat and processed meat with cardiovascular disease incidence and mortality. The findings suggest a significant association between consumption of both types of meat and stroke incidence, but no positive association with cardiovascular disease mortality.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

Article Nutrition & Dietetics

Ethnic differences in attitudes, beliefs, and patterns of meat consumption among American young women meat eaters

Sung Eun Choi et al.

Summary: This study aimed to examine the cultural differences in attitudes, beliefs, and patterns of meat consumption among meat eaters. The findings showed that regardless of ethnicity, the participants demonstrated a willingness to reduce future meat consumption, highlighting the importance of culturally-tailored interventions.

NUTRITION RESEARCH AND PRACTICE (2023)

Review Nutrition & Dietetics

Is replacing red meat with other protein sources associated with lower risks of coronary heart disease and all-cause mortality? A meta-analysis of prospective studies

Khemayanto Hidayat et al.

Summary: Replacing red meat with alternative protein sources such as poultry, dairy, eggs, nuts, and legumes can lower the risks of coronary heart disease and all-cause mortality, with processed red meat replacements showing more consistent risk reduction.

NUTRITION REVIEWS (2022)

Editorial Material Nutrition & Dietetics

Diet, Nutrition and Chronic Degenerative Diseases

Laura Di Renzo et al.

NUTRIENTS (2021)

Review Food Science & Technology

Should dietary guidelines recommend low red meat intake?

Frederic Leroy et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

Editorial Material Medicine, General & Internal

The Great Meat Debate

Joseph S. Alpert

AMERICAN JOURNAL OF MEDICINE (2020)

Review Food Science & Technology

Meat consumption: Which are the current global risks? A review of recent (2010-2020) evidences

Neus Gonzalez et al.

FOOD RESEARCH INTERNATIONAL (2020)

Article Medicine, General & Internal

Association Between Plant and Animal Protein Intake and Overall and Cause-Specific Mortality

Jiaqi Huang et al.

JAMA INTERNAL MEDICINE (2020)

Article Medicine, General & Internal

Red meat intake and risk of coronary heart disease among US men: prospective cohort study

Laila Al-Shaar et al.

BMJ-BRITISH MEDICAL JOURNAL (2020)

Article Engineering, Environmental

Comparison of life cycle environmental impacts from meal kits and grocery store meals

Brent R. Heard et al.

RESOURCES CONSERVATION AND RECYCLING (2019)

Review Food Science & Technology

Food groups and risk of coronary heart disease, stroke and heart failure: A systematic review and dose-response meta-analysis of prospective studies

Angela Bechthold et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)

Article Veterinary Sciences

The effects of meat consumption on global health

A. M. Salter

REVUE SCIENTIFIQUE ET TECHNIQUE-OFFICE INTERNATIONAL DES EPIZOOTIES (2018)

Article Endocrinology & Metabolism

Eating a Balanced Diet: A Healthy Life through a Balanced Diet in the Age of Longevity

Soo Lim

JOURNAL OF OBESITY & METABOLIC SYNDROME (2018)

Review Medicine, General & Internal

Potential health hazards of eating red meat

A. Wolk

JOURNAL OF INTERNAL MEDICINE (2017)

Review Genetics & Heredity

Mechanisms of foam cell formation in atherosclerosis

Dimitry A. Chistiakov et al.

JOURNAL OF MOLECULAR MEDICINE-JMM (2017)

Article Cardiac & Cardiovascular Systems

Trimethylamine-N-Oxide Induces Vascular Inflammation by Activating the NLRP3 Inflammasome Through the SIRT3-SOD2-mtROS Signaling Pathway

Ming-liang Chen et al.

JOURNAL OF THE AMERICAN HEART ASSOCIATION (2017)

Review Nutrition & Dietetics

Food groups and risk of all-cause mortality: a systematic review and meta-analysis of prospective studies

Lukas Schwingshackl et al.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2017)

Letter Cardiac & Cardiovascular Systems

Gut Microbe-Generated Trimethylamine N-Oxide From Dietary Choline Is Prothrombotic in Subjects

Weifei Zhu et al.

CIRCULATION (2017)

Article Nutrition & Dietetics

The role of red meat in the diet: nutrition and health benefits

Laura Wyness

PROCEEDINGS OF THE NUTRITION SOCIETY (2016)

Review Public, Environmental & Occupational Health

Red and processed meat consumption and mortality: dose-response meta-analysis of prospective cohort studies

Xia Wang et al.

PUBLIC HEALTH NUTRITION (2016)

Article Biochemistry & Molecular Biology

Gut Microbial Metabolite TMAO Enhances Platelet Hyperreactivity and Thrombosis Risk

Weifei Zhu et al.

Review Nutrition & Dietetics

Health Risks Associated with Meat Consumption: A Review of Epidemiological Studies

Evelyne Battaglia Richi et al.

INTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCH (2015)

Review Food Science & Technology

Red meat consumption and ischemic heart disease. A systematic literature review

Giuseppe Lippi et al.

MEAT SCIENCE (2015)

Article Nutrition & Dietetics

Meat intake and cause-specific mortality: a pooled analysis of Asian prospective cohort studies

Jung Eun Lee et al.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2013)

Article Nutrition & Dietetics

Red and processed meat consumption and risk of stroke: a meta-analysis of prospective cohort studies

G-C Chen et al.

EUROPEAN JOURNAL OF CLINICAL NUTRITION (2013)

Article Medicine, General & Internal

Intestinal Microbial Metabolism of Phosphatidylcholine and Cardiovascular Risk

W. H. Wilson Tang et al.

NEW ENGLAND JOURNAL OF MEDICINE (2013)

Review Cardiac & Cardiovascular Systems

Omega-3 Fatty Acids and Cardiovascular Disease Effects on Risk Factors, Molecular Pathways, and Clinical Events

Dariush Mozaffarian et al.

JOURNAL OF THE AMERICAN COLLEGE OF CARDIOLOGY (2011)

Review Food Science & Technology

Red meat consumption: An overview of the risks and benefits

Alison J. McAfee et al.

MEAT SCIENCE (2010)

Article Medicine, General & Internal

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

Rashmi Sinha et al.

ARCHIVES OF INTERNAL MEDICINE (2009)

Article Oncology

Effect of processed and red meat on endogenous nitrosation and DNA damage

Annemiek M. C. P. Joosen et al.

CARCINOGENESIS (2009)

Article Food Science & Technology

Meat fats in nutrition

LM Valsta et al.

MEAT SCIENCE (2005)

Article Multidisciplinary Sciences

Inflammatory mediators are induced by dietary glycotoxins, a major risk factor for diabetic angiopathy

H Vlassara et al.

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2002)