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References – Animal Protein is Just Better

  1. Al-Shaar L, Satija A, Wang DD, et al. Red meat intake and risk of coronary heart disease among US men: prospective cohort study. BMJ. Published online December 2, 2020:m4141.
  2. Kaluza J, Wolk A, Larsson SC. Red meat consumption and risk of stroke: a meta-analysis of prospective studies. Stroke. 2012;43(10):2556-2560.
  3. Kmietowicz Z. Red meat consumption is linked to higher risk of death from most major causes. BMJ. Published online May 9, 2017:j2241.
  4. Micha R, Wallace SK, Mozaffarian D. Red and processed meat consumption and risk of incident coronary heart disease, stroke, and diabetes mellitus: a systematic review and meta-analysis. Circulation. 2010;121(21):2271-2283.
  5. Lippi G, Mattiuzzi C, Sanchis-Gomar F. Red meat consumption and ischemic heart disease. A systematic literature review. Meat Science. 2015;108:32-36.
  6. Marije Oostindjer, Jan Alexander, Gro V. Amdam, Grethe Andersen, Nathan S. Bryan, Duan Chen, Denis E. Corpet, Stefaan De Smet, Lars Ove Dragsted, Anna Haug, Anders H. Karlsson, Gijs Kleter, Theo M. de Kok, Bård Kulseng, Andrew L. Milkowski, Roy J. Martin, Anne-Maria Pajari, Jan Erik Paulsen, Jana Pickova, Knut Rudi, Marianne Sødring, Douglas L. Weed, Bjørg Egelandsdal, The role of red and processed meat in colorectal cancer development: a perspective,Meat Science,Volume 97, Issue 4,2014,Pages 583-596.
  7. Nakai Y, Nelson WG, De Marzo AM. The dietary charred meat carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5- b]pyridine acts as both a tumor initiator and promoter in the rat ventral prostate. Cancer Res. 2007;67(3):1378-1384.