期刊
NUTRITION BULLETIN
卷 30, 期 4, 页码 323-355出版社
WILEY
DOI: 10.1111/j.1467-3010.2005.00525.x
关键词
chronic disease; health; nutrient composition; processed meat; red meat
The aim of this paper is to provide an overview of the existing scientific literature on the role of red meat in the diet. It discusses current levels of red meat intake, the nutritional benefits of consuming red meat, dietary and lifestyle factors associated with meat consumption and the effects of red meat intake on health and chronic disease outcomes.
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