Red and Processed Meats and Health Risks: How Strong Is the Evidence?

Prevailing dietary guidelines have widely recommended diets relatively low in red and processed meats and high in minimally processed plant foods for the prevention of chronic diseases. However, an ad hoc research group called the Nutritional Recommendations (NutriRECS) consortium recently issued &q...

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Bibliographic Details
Published in:	Diabetes care Vol. 43; no. 2; p. 265
Main Authors:	Qian, Frank, Riddle, Matthew C, Wylie-Rosett, Judith, Hu, Frank B
Format:	Journal Article
Language:	English
Published:	United States 01.02.2020
Subjects:	Diabetes Mellitus, Type 2 - epidemiology Diabetes Mellitus, Type 2 - etiology Diet - adverse effects Diet - statistics & numerical data Epidemiologic Research Design Feeding Behavior - physiology Food Handling - statistics & numerical data Food Preferences - physiology Fruit - physiology Humans Meat - adverse effects Nuts - physiology Observational Studies as Topic - standards Observational Studies as Topic - statistics & numerical data Red Meat - adverse effects Risk Factors Vegetables - physiology Whole Grains - physiology
ISSN:	1935-5548, 1935-5548
Online Access:	Get more information
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