Red meat consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis.
By A. Pan, Qi Sun, A. Bernstein, M. Schulze, JoAnn E. Manson, W. Willett, F. B. Hu. American Journal of Clinical Nutrition, 2011
663 citations recorded by the source corpus.
Subfields: Ecology, Nutrition and Dietetics, Public Health, Environmental and Occupational Health
View Paper: https://www.semanticscholar.org/paper/5e396284565acf88b1f446ed2f0e4e4b202b59c1
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Citations in the corpus
- Association Between Dietary Factors and Mortality From Heart Disease, Stroke, and Type 2 Diabetes in the United States (2017, neutral): “9) Other N deaths 64 (56, 71) 11 (9, 13) 214 (185, 241) 44 (37, 50) 604 (499, 668) 143 (124, 160) 1040 (916, 1152) 311 (267, 354) 1030 (856, 1209) 452 (343, 581) 1416 (1111, 1763) 1532 (1206, 1935) 7094 (6574, 7795) % CHD 61.”
- Alternative dietary indices both strongly predict risk of chronic disease. (2012, background): “are also associated with higher risk of stroke (45,46), diabetes (47), and colorectal and other cancers (52,55).”
- Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity – A Comprehensive Review (2016, neutral): “litus, although with approximately double the risk, gram-forgram, for processed meats than for unprocessed red meats.(172,178) Mechanisms require further study, but this observed risk for diabetes mellitus may be linked to iron content(179,180) and possibly”