Red meat consumption and mortality: results from 2 prospective cohort studies.
By A. Pan, Qi Sun, A. Bernstein, M. Schulze, JoAnn E. Manson, MR Stampfer, W. Willett, F. B. Hu. Archives of Internal Medicine, 2012
803 citations recorded by the source corpus.
Subfields: Animal Science and Zoology, Ecology, Public Health, Environmental and Occupational Health
View Paper: https://www.semanticscholar.org/paper/defccdd953e44aad17408b0a86b518dab053579a
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Animal Science and Zoology
In Ecology
In Public Health, Environmental and Occupational Health
Citations in the corpus
- Potential of insects as food and feed in assuring food security. (2013, background): “Meat consumption in high-income countries has also been associated with human health problems such as BSE (74) and cardiovascular disease and cancer (114).”
- Consumer Response to Negative Information on Meat Consumption in Germany (2014, background): “…studies conducted in Europe (Rohrmann et al. 2013) and in the U.S. (Pan et al. 2012) conclude that individuals with a high consumption of red (Pan et al. 2012) or processed (Rohrmann et al. 2013) meat carry an increased risk of early death, adjusted for smoking, alcohol consumption, obesity,…”
- Low Protein Intake is Associated with a Major Reduction in IGF-1, Cancer, and Overall Mortality in the 65 and Younger but Not Older Population (2014, neutral): “These results are in agreement with recent findings on the association between red meat consumption and death from all-cause and cancer (Fung et al., 2010; Pan et al., 2012).”
- Three perspectives on sustainable food security: efficiency, demand restraint, food system transformation. What role for life cycle assessment? (2014, background): “…are not only dominant GHG contributors but also the main driver of land use change, deforestation and associated biodiversity loss; and they are associatedwith the rise in obesity and associated chronic diseases too (Popkin and Gordon-Larsen, 2004; Sinha et al., 2009; FOE, 2010; Pan et al., 2012).”
- Multiple health and environmental impacts of foods (2019, neutral): “health- or environmental-focused sustainability targets if they are used to replace foods 272 that are less healthy or have higher environmental impacts such as sugar-sweetened 273 beverages, unprocessed red meat, and processed red meat (42).”