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Red Meat

Known as: Meats, Red, meat red, Meat, Red 
Meat such as beef, pork, or lamb which contains more MYOGLOBIN than POULTRY or SEAFOOD.
National Institutes of Health

Papers overview

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Review
2019
Review
2019
Abstract Objective To summarise the evidence of associations between dietary factors and incidence of type 2 diabetes and to… Expand
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Review
2019
Review
2019
ABSTRACT The objective of this review is to provide a concise, descriptive global review of current food-based dietary guidelines… Expand
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Highly Cited
2011
Highly Cited
2011
Background The evidence that red and processed meat influences colorectal carcinogenesis was judged convincing in the 2007 World… Expand
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Review
2010
Review
2010
  • L. Giudice
  • The New England journal of medicine
  • 2010
  • Corpus ID: 5480407
A healthy 25-year-old woman presents with worsening dysmenorrhea, pain of recent onset in the left lower quadrant, and… Expand
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Highly Cited
2007
Highly Cited
2007
Lean red meats are: • An excellent source of high biological value protein, vitamin B12, niacin, vitamin B6, iron, zinc and… Expand
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Highly Cited
2007
Highly Cited
2007
Background Red meat and processed meat have been associated with carcinogenesis at several anatomic sites, but no prospective… Expand
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Highly Cited
2006
Highly Cited
2006
Accumulating epidemiologic evidence indicates that high consumption of red meat and of processed meat may increase the risk of… Expand
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Highly Cited
2005
Highly Cited
2005
BACKGROUND Current evidence suggests that high red meat intake is associated with increased colorectal cancer risk. High fish… Expand
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Highly Cited
1994
Highly Cited
1994
Some evidence suggests that diets high in animal fat or red meat may increase the risk of colon cancer, whereas high intake of… Expand
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Highly Cited
1990
Highly Cited
1990
BACKGROUND The rates of colon cancer in various countries are strongly correlated with the per capita consumption of red meat and… Expand
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