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Fleischkonsum (German Wikipedia)

Analysis of information sources in references of the Wikipedia article "Fleischkonsum" in German language version.

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24doi.org
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aacrjournals.org

cancerres.aacrjournals.org

  • Amanda Jane Cross, Jim R. A. Pollock, Sheila Anne Bingham: Haem, not protein or inorganic iron, is responsible for endogenous intestinal N-nitrosation arising from red meat. In: Cancer Research. Band 63, Nr. 10, 15. Mai 2003, ISSN 0008-5472, S. 2358–2360, PMID 12750250 (aacrjournals.org).

acpjournals.org

  • Correction: Nutritional Recommendations (NutriRECS) on Consumption of Red and Processed Meat. In: Annals of Internal Medicine. Band 172, Nr. 3, 31. Dezember 2019, ISSN 0003-4819, S. 228, doi:10.7326/L19-0822 (acpjournals.org [abgerufen am 4. März 2021] Siehe Correction zum Artikel).

admin.ch

blw.admin.ch

agrarbericht.ch

2016.agrarbericht.ch

2017.agrarbericht.ch

2018.agrarbericht.ch

2019.agrarbericht.ch

agrarbericht.ch

agrarmarktdaten.ch

annals.org

  • Bradley C. Johnston, Dena Zeraatkar, Mi Ah Han, Robin W.M. Vernooij, Claudia Valli: Unprocessed Red Meat and Processed Meat Consumption: Dietary Guideline Recommendations From the Nutritional Recommendations (NutriRECS) Consortium. In: Annals of Internal Medicine. 1. Oktober 2019, ISSN 0003-4819, doi:10.7326/M19-1621 (annals.org [abgerufen am 12. November 2019]).

annualreviews.org

bauernzeitung.ch

biomedcentral.com

bmcmedicine.biomedcentral.com

  • Keren Papier, Georgina K. Fensom, Anika Knuppel, Paul N. Appleby, Tammy Y. N. Tong, Julie A. Schmidt, Ruth C. Travis, Timothy J. Key, Aurora Perez-Cornago: Meat consumption and risk of 25 common conditions: outcome-wide analyses in 475,000 men and women in the UK Biobank study. In: BMC Medicine. 19. Jahrgang, Nr. 1, 2. März 2021, ISSN 1741-7015, S. 53, doi:10.1186/s12916-021-01922-9 (englisch, biomedcentral.com).

ble.de

bmel-statistik.de

bmj.com

  • Laila Al-Shaar, Ambika Satija, Dong D. Wang, Eric B. Rimm, Stephanie A. Smith-Warner: Red meat intake and risk of coronary heart disease among US men: prospective cohort study. In: BMJ. Band 371, 2. Dezember 2020, ISSN 1756-1833, S. m4141, doi:10.1136/bmj.m4141, PMID 33268459 (bmj.com [abgerufen am 4. Januar 2022]).

boell.de

  • Fleischatlas 2021. Daten und Fakten über Tiere als Nahrungsmittel. (PDF; 4,9 MB) Heinrich-Böll-Stiftung, 2021. Dort heißt es auf S. 10: „Der weltweite Fleischkonsum hat sich in den vergangenen 20 Jahren mehr als verdoppelt und erreichte 2018 320 Millionen Tonnen. Die Bevölkerung ist gewachsen, die Einkommen sind gestiegen – beide Faktoren haben die Zunahme zu ungefähr gleichen Teilen verursacht.“
  • Fleischatlas 2021 (PDF; 4,9 MB), siehe dort S. 10/11
  • Fleischatlas 2021. Daten und Fakten über Tiere als Nahrungsmittel. (PDF; 4,9 MB) Heinrich-Böll-Stiftung, 2021. Dort auf S. 22: „Der UN-Ernährungs- und Landwirtschaftsorganisation (FAO) zufolge trug die Viehzucht im Jahr 2013 mit 14,5 Prozent zu den globalen Treibhausgasemissionen bei. Nach ihren Schätzungen stammen 45 Prozent dieser Emissionen aus der Produktion und Verarbeitung von Futtermitteln und 39 Prozent aus der enterischen Fermentation, also Emissionen, die aus dem Verdauungstrakt von Wiederkäuern wie Rindern, Ziegen und Schafen freigesetzt werden. Weitere 10 Prozent lassen sich auf die Lagerung und Verarbeitung von Dung zurückführen.“

bund.de

gesund.bund.de

bvlk.de

destatis.de

www-genesis.destatis.de

destatis.de

deutschlandfunk.de

dge.de

doi.org

  • Martin C. Parlasca & Matin Qaim (2022): Meat Consumption and Sustainability. Annual Review of Resource Economics 2022 14:1, 17-41 doi:10.1146/annurev-resource-111820-032340
  • J. Poore, T. Nemecek: Reducing Food’s Environmental Impacts through Producers and Consumers. In: Science, 2018, 360 (6392), S. 987–992. doi:10.1126/science.aaq0216.
  • Martin C. Parlasca, Matin Qaim: Meat Consumption and Sustainability. In: Annual Review of Resource Economics. 7. April 2022, doi:10.1146/annurev-resource-111820-032340 (Online [abgerufen am 26. April 2022]).
  • Keren Papier, Georgina K. Fensom, Anika Knuppel, Paul N. Appleby, Tammy Y. N. Tong, Julie A. Schmidt, Ruth C. Travis, Timothy J. Key, Aurora Perez-Cornago: Meat consumption and risk of 25 common conditions: outcome-wide analyses in 475,000 men and women in the UK Biobank study. In: BMC Medicine. 19. Jahrgang, Nr. 1, 2. März 2021, ISSN 1741-7015, S. 53, doi:10.1186/s12916-021-01922-9 (englisch, biomedcentral.com).
  • Sabine Rohrmann u. a.: Meat consumption and mortality--results from the European Prospective Investigation into Cancer and Nutrition. In: BMC Medicine. 11, 7. März 2013, S. 63. doi:10.1186/1741-7015-11-63 PMID 23497300.
  • Robert A. Koeth u. a.: Intestinal microbiota metabolism of l-carnitine, a nutrient in red meat, promotes atherosclerosis. In: Nature Medicine. 7. April 2013. doi:10.1038/nm.3145 PMID 23563705.
  • J. R. Ussher, G. D. Lopaschuk, A. Arduini: Gut microbiota metabolism of L-carnitine and cardiovascular risk. In: Atherosclerosis. 231(2), Dez 2013, S. 456–461. doi:10.1016/j.atherosclerosis.2013.10.013 PMID 24267266.
  • K Kim, J Hyeon, Sa Lee, So Kwon, H Lee: Role of Total, Red, Processed, and White Meat Consumption in Stroke Incidence and Mortality: A Systematic Review and Meta-Analysis of Prospective Cohort Studies. In: Journal of the American Heart Association. Band 6, Nr. 9, 30. August 2017, doi:10.1161/JAHA.117.005983, PMID 28855166.
  • Na Guo, Ying Zhu, Dandan Tian, Yating Zhao, Chenguang Zhang: Role of diet in stroke incidence: an umbrella review of meta-analyses of prospective observational studies. In: BMC Medicine. Band 20, Nr. 1, 24. Mai 2022, ISSN 1741-7015, S. 194, doi:10.1186/s12916-022-02381-6, PMID 35606791, PMC 9128224 (freier Volltext).
  • Laila Al-Shaar, Ambika Satija, Dong D. Wang, Eric B. Rimm, Stephanie A. Smith-Warner: Red meat intake and risk of coronary heart disease among US men: prospective cohort study. In: BMJ. Band 371, 2. Dezember 2020, ISSN 1756-1833, S. m4141, doi:10.1136/bmj.m4141, PMID 33268459 (bmj.com [abgerufen am 4. Januar 2022]).
  • Papier K, Knuppel A, Syam N, Jebb Sa, Key Tj: Meat consumption and risk of ischemic heart disease: A systematic review and meta-analysis. In: Critical reviews in food science and nutrition. 20. Juli 2021, ISSN 1549-7852, doi:10.1080/10408398.2021.1949575, PMID 34284672.
  • Keren Papier, Anika Knuppel, Nandana Syam, Susan A. Jebb, Tim J. Key: Meat consumption and risk of ischemic heart disease: A systematic review and meta-analysis. In: Critical Reviews in Food Science and Nutrition. Band 0, Nr. 0, 20. Juli 2021, ISSN 1040-8398, S. 1–12, doi:10.1080/10408398.2021.1949575, PMID 34284672.
  • Nadia M. Bastide, Fabrice H. F. Pierre, Denis E. Corpet: Heme Iron from Meat and Risk of Colorectal Cancer: A Meta-analysis and a Review of the Mechanisms Involved. In: Cancer Prevention Research. 4(2), Februar 2011, S. 177–184. doi:10.1158/1940-6207.CAPR-10-0113 PMID 21209396.
  • Teresa Norat u. a.: Meat, Fish, and Colorectal Cancer Risk: The European Prospective Investigation into Cancer and Nutrition. In: Journal of the National Cancer Institute. 97 (12), 15. Juni 2005, S. 906–916. doi:10.1093/jnci/dji164 PMID 15956652.
  • Ulrike Gonder, Nicolai Worm: Re: Meat, fish, and colorectal cancer risk: the European Prospective Investigation into Cancer and Nutrition. In: Journal of the National Cancer Institute. 97(23), 7. Dezember 2005, S. 1788. doi:10.1093/jnci/dji408 PMID 16333037.
  • G. David Batty: Re: Meat, Fish, and Colorectal Cancer Risk: The European Prospective Investigation into Cancer and Nutrition. In: Journal of the National Cancer Institute. 97(23), 7. Dezember 2005, S. 1787. doi:10.1093/jnci/dji407 PMID 16333036.
  • Véronique Bouvard u. a.: Carcinogenicity of consumption of red and processed meat. In: Lancet Oncol., 26. Oktober 2015. doi:10.1016/S1470-2045(15)00444-1. Zusammenfassung. (Memento vom 29. Oktober 2015 im Internet Archive)
  • Yin Huang, Dehong Cao, Zeyu Chen, Bo Chen, Jin Li: Red and processed meat consumption and cancer outcomes: Umbrella review. In: Food Chemistry. Band 356, 15. September 2021, ISSN 0308-8146, S. 129697, doi:10.1016/j.foodchem.2021.129697 (sciencedirect.com [abgerufen am 4. Januar 2022]).
  • Papier, K., Bradbury, K.E., Balkwill, A. et al. Diet-wide analyses for risk of colorectal cancer: prospective study of 12,251 incident cases among 542,778 women in the UK. Nat Commun 16, 375 (2025). https://doi.org/10.1038/s41467-024-55219-5
  • Djibril M. Ba, Xiang Gao, Vernon M. Chinchilli, Duanping Liao, John P. Richie: Red and processed meat consumption and food insecurity are associated with hypertension; analysis of the national health and nutrition examination survey data, 2003-2016. In: Journal of Hypertension. 15. November 2021, ISSN 1473-5598, doi:10.1097/HJH.0000000000003048, PMID 34784309.
  • Nina G. G. Domingo, Srinidhi Balasubramanian, Sumil K. Thakrar, Michael A. Clark, Peter J. Adams: Air quality–related health damages of food. In: Proceedings of the National Academy of Sciences. Band 118, Nr. 20, 18. Mai 2021, ISSN 0027-8424, doi:10.1073/pnas.2013637118, PMID 33972419.
  • Xueying Liu, Amos P. K. Tai, Youfan Chen, Lin Zhang, Gavin Shaddick: Dietary shifts can reduce premature deaths related to particulate matter pollution in China. In: Nature Food. Band 2, Nr. 12, Dezember 2021, ISSN 2662-1355, S. 997–1004, doi:10.1038/s43016-021-00430-6 (nature.com [abgerufen am 4. Januar 2022]).
  • Bradley C. Johnston, Dena Zeraatkar, Mi Ah Han, Robin W.M. Vernooij, Claudia Valli: Unprocessed Red Meat and Processed Meat Consumption: Dietary Guideline Recommendations From the Nutritional Recommendations (NutriRECS) Consortium. In: Annals of Internal Medicine. 1. Oktober 2019, ISSN 0003-4819, doi:10.7326/M19-1621 (annals.org [abgerufen am 12. November 2019]).
  • Correction: Nutritional Recommendations (NutriRECS) on Consumption of Red and Processed Meat. In: Annals of Internal Medicine. Band 172, Nr. 3, 31. Dezember 2019, ISSN 0003-4819, S. 228, doi:10.7326/L19-0822 (acpjournals.org [abgerufen am 4. März 2021] Siehe Correction zum Artikel).

ecancer.org

eurekalert.org

europa.eu

ec.europa.eu

fao.org

harvard.edu

health.harvard.edu

hsph.harvard.edu

hls-dhs-dss.ch

iarc.fr

idw-online.de

infektionsschutz.de

ipcc.ch

klimareporter.de

krebsinformationsdienst.de

ksta.de

nature.com

  • Xueying Liu, Amos P. K. Tai, Youfan Chen, Lin Zhang, Gavin Shaddick: Dietary shifts can reduce premature deaths related to particulate matter pollution in China. In: Nature Food. Band 2, Nr. 12, Dezember 2021, ISSN 2662-1355, S. 997–1004, doi:10.1038/s43016-021-00430-6 (nature.com [abgerufen am 4. Januar 2022]).

nau.ch

nih.gov

ncbi.nlm.nih.gov

  • Sabine Rohrmann u. a.: Meat consumption and mortality--results from the European Prospective Investigation into Cancer and Nutrition. In: BMC Medicine. 11, 7. März 2013, S. 63. doi:10.1186/1741-7015-11-63 PMID 23497300.
  • Robert A. Koeth u. a.: Intestinal microbiota metabolism of l-carnitine, a nutrient in red meat, promotes atherosclerosis. In: Nature Medicine. 7. April 2013. doi:10.1038/nm.3145 PMID 23563705.
  • J. R. Ussher, G. D. Lopaschuk, A. Arduini: Gut microbiota metabolism of L-carnitine and cardiovascular risk. In: Atherosclerosis. 231(2), Dez 2013, S. 456–461. doi:10.1016/j.atherosclerosis.2013.10.013 PMID 24267266.
  • K Kim, J Hyeon, Sa Lee, So Kwon, H Lee: Role of Total, Red, Processed, and White Meat Consumption in Stroke Incidence and Mortality: A Systematic Review and Meta-Analysis of Prospective Cohort Studies. In: Journal of the American Heart Association. Band 6, Nr. 9, 30. August 2017, doi:10.1161/JAHA.117.005983, PMID 28855166.
  • Na Guo, Ying Zhu, Dandan Tian, Yating Zhao, Chenguang Zhang: Role of diet in stroke incidence: an umbrella review of meta-analyses of prospective observational studies. In: BMC Medicine. Band 20, Nr. 1, 24. Mai 2022, ISSN 1741-7015, S. 194, doi:10.1186/s12916-022-02381-6, PMID 35606791, PMC 9128224 (freier Volltext).
  • Laila Al-Shaar, Ambika Satija, Dong D. Wang, Eric B. Rimm, Stephanie A. Smith-Warner: Red meat intake and risk of coronary heart disease among US men: prospective cohort study. In: BMJ. Band 371, 2. Dezember 2020, ISSN 1756-1833, S. m4141, doi:10.1136/bmj.m4141, PMID 33268459 (bmj.com [abgerufen am 4. Januar 2022]).
  • Papier K, Knuppel A, Syam N, Jebb Sa, Key Tj: Meat consumption and risk of ischemic heart disease: A systematic review and meta-analysis. In: Critical reviews in food science and nutrition. 20. Juli 2021, ISSN 1549-7852, doi:10.1080/10408398.2021.1949575, PMID 34284672.
  • Keren Papier, Anika Knuppel, Nandana Syam, Susan A. Jebb, Tim J. Key: Meat consumption and risk of ischemic heart disease: A systematic review and meta-analysis. In: Critical Reviews in Food Science and Nutrition. Band 0, Nr. 0, 20. Juli 2021, ISSN 1040-8398, S. 1–12, doi:10.1080/10408398.2021.1949575, PMID 34284672.
  • Amanda Jane Cross, Jim R. A. Pollock, Sheila Anne Bingham: Haem, not protein or inorganic iron, is responsible for endogenous intestinal N-nitrosation arising from red meat. In: Cancer Research. Band 63, Nr. 10, 15. Mai 2003, ISSN 0008-5472, S. 2358–2360, PMID 12750250 (aacrjournals.org).
  • Nadia M. Bastide, Fabrice H. F. Pierre, Denis E. Corpet: Heme Iron from Meat and Risk of Colorectal Cancer: A Meta-analysis and a Review of the Mechanisms Involved. In: Cancer Prevention Research. 4(2), Februar 2011, S. 177–184. doi:10.1158/1940-6207.CAPR-10-0113 PMID 21209396.
  • Teresa Norat u. a.: Meat, Fish, and Colorectal Cancer Risk: The European Prospective Investigation into Cancer and Nutrition. In: Journal of the National Cancer Institute. 97 (12), 15. Juni 2005, S. 906–916. doi:10.1093/jnci/dji164 PMID 15956652.
  • Ulrike Gonder, Nicolai Worm: Re: Meat, fish, and colorectal cancer risk: the European Prospective Investigation into Cancer and Nutrition. In: Journal of the National Cancer Institute. 97(23), 7. Dezember 2005, S. 1788. doi:10.1093/jnci/dji408 PMID 16333037.
  • G. David Batty: Re: Meat, Fish, and Colorectal Cancer Risk: The European Prospective Investigation into Cancer and Nutrition. In: Journal of the National Cancer Institute. 97(23), 7. Dezember 2005, S. 1787. doi:10.1093/jnci/dji407 PMID 16333036.
  • Djibril M. Ba, Xiang Gao, Vernon M. Chinchilli, Duanping Liao, John P. Richie: Red and processed meat consumption and food insecurity are associated with hypertension; analysis of the national health and nutrition examination survey data, 2003-2016. In: Journal of Hypertension. 15. November 2021, ISSN 1473-5598, doi:10.1097/HJH.0000000000003048, PMID 34784309.
  • Nina G. G. Domingo, Srinidhi Balasubramanian, Sumil K. Thakrar, Michael A. Clark, Peter J. Adams: Air quality–related health damages of food. In: Proceedings of the National Academy of Sciences. Band 118, Nr. 20, 18. Mai 2021, ISSN 0027-8424, doi:10.1073/pnas.2013637118, PMID 33972419.

nytimes.com

  • Scientist Who Discredited Meat Guidelines Didn’t Report Past Food Industry Ties. In: The New York Times. 4. Oktober 2019. (nytimes.com) Abgerufen am 12. November 2019.

ourworldindata.org

ox.ac.uk

proviande.ch

redirecter.toolforge.org

  • Fleischatlas 2013. (PDF; 5,1 MB) BUND, archiviert vom Original am 21. Januar 2013; abgerufen am 26. März 2013.
  • Fleischkonsum sinkt. (Memento des Originals vom 5. April 2018 im Internet Archive)  Info: Der Archivlink wurde automatisch eingesetzt und noch nicht geprüft. Bitte prüfe Original- und Archivlink gemäß Anleitung und entferne dann diesen Hinweis.@1@2Vorlage:Webachiv/IABot/www.bauernzeitung.ch BauernZeitung; abgerufen am 17. November 2020.
  • IARC classifies processed meats as carcinogenic. (Memento des Originals vom 5. März 2016 im Internet Archive)  Info: Der Archivlink wurde automatisch eingesetzt und noch nicht geprüft. Bitte prüfe Original- und Archivlink gemäß Anleitung und entferne dann diesen Hinweis.@1@2Vorlage:Webachiv/IABot/ecancer.org In: ecancernews. 26. Oktober 2015.

rki.de

schweizerbauer.ch

sciencedirect.com

spiegel.de

srf.ch

swissinfo.ch

theguardian.com

web.archive.org

zdb-katalog.de

  • Keren Papier, Georgina K. Fensom, Anika Knuppel, Paul N. Appleby, Tammy Y. N. Tong, Julie A. Schmidt, Ruth C. Travis, Timothy J. Key, Aurora Perez-Cornago: Meat consumption and risk of 25 common conditions: outcome-wide analyses in 475,000 men and women in the UK Biobank study. In: BMC Medicine. 19. Jahrgang, Nr. 1, 2. März 2021, ISSN 1741-7015, S. 53, doi:10.1186/s12916-021-01922-9 (englisch, biomedcentral.com).
  • Na Guo, Ying Zhu, Dandan Tian, Yating Zhao, Chenguang Zhang: Role of diet in stroke incidence: an umbrella review of meta-analyses of prospective observational studies. In: BMC Medicine. Band 20, Nr. 1, 24. Mai 2022, ISSN 1741-7015, S. 194, doi:10.1186/s12916-022-02381-6, PMID 35606791, PMC 9128224 (freier Volltext).
  • Laila Al-Shaar, Ambika Satija, Dong D. Wang, Eric B. Rimm, Stephanie A. Smith-Warner: Red meat intake and risk of coronary heart disease among US men: prospective cohort study. In: BMJ. Band 371, 2. Dezember 2020, ISSN 1756-1833, S. m4141, doi:10.1136/bmj.m4141, PMID 33268459 (bmj.com [abgerufen am 4. Januar 2022]).
  • Papier K, Knuppel A, Syam N, Jebb Sa, Key Tj: Meat consumption and risk of ischemic heart disease: A systematic review and meta-analysis. In: Critical reviews in food science and nutrition. 20. Juli 2021, ISSN 1549-7852, doi:10.1080/10408398.2021.1949575, PMID 34284672.
  • Keren Papier, Anika Knuppel, Nandana Syam, Susan A. Jebb, Tim J. Key: Meat consumption and risk of ischemic heart disease: A systematic review and meta-analysis. In: Critical Reviews in Food Science and Nutrition. Band 0, Nr. 0, 20. Juli 2021, ISSN 1040-8398, S. 1–12, doi:10.1080/10408398.2021.1949575, PMID 34284672.
  • Amanda Jane Cross, Jim R. A. Pollock, Sheila Anne Bingham: Haem, not protein or inorganic iron, is responsible for endogenous intestinal N-nitrosation arising from red meat. In: Cancer Research. Band 63, Nr. 10, 15. Mai 2003, ISSN 0008-5472, S. 2358–2360, PMID 12750250 (aacrjournals.org).
  • Yin Huang, Dehong Cao, Zeyu Chen, Bo Chen, Jin Li: Red and processed meat consumption and cancer outcomes: Umbrella review. In: Food Chemistry. Band 356, 15. September 2021, ISSN 0308-8146, S. 129697, doi:10.1016/j.foodchem.2021.129697 (sciencedirect.com [abgerufen am 4. Januar 2022]).
  • Djibril M. Ba, Xiang Gao, Vernon M. Chinchilli, Duanping Liao, John P. Richie: Red and processed meat consumption and food insecurity are associated with hypertension; analysis of the national health and nutrition examination survey data, 2003-2016. In: Journal of Hypertension. 15. November 2021, ISSN 1473-5598, doi:10.1097/HJH.0000000000003048, PMID 34784309.
  • Nina G. G. Domingo, Srinidhi Balasubramanian, Sumil K. Thakrar, Michael A. Clark, Peter J. Adams: Air quality–related health damages of food. In: Proceedings of the National Academy of Sciences. Band 118, Nr. 20, 18. Mai 2021, ISSN 0027-8424, doi:10.1073/pnas.2013637118, PMID 33972419.
  • Xueying Liu, Amos P. K. Tai, Youfan Chen, Lin Zhang, Gavin Shaddick: Dietary shifts can reduce premature deaths related to particulate matter pollution in China. In: Nature Food. Band 2, Nr. 12, Dezember 2021, ISSN 2662-1355, S. 997–1004, doi:10.1038/s43016-021-00430-6 (nature.com [abgerufen am 4. Januar 2022]).
  • Bradley C. Johnston, Dena Zeraatkar, Mi Ah Han, Robin W.M. Vernooij, Claudia Valli: Unprocessed Red Meat and Processed Meat Consumption: Dietary Guideline Recommendations From the Nutritional Recommendations (NutriRECS) Consortium. In: Annals of Internal Medicine. 1. Oktober 2019, ISSN 0003-4819, doi:10.7326/M19-1621 (annals.org [abgerufen am 12. November 2019]).
  • Correction: Nutritional Recommendations (NutriRECS) on Consumption of Red and Processed Meat. In: Annals of Internal Medicine. Band 172, Nr. 3, 31. Dezember 2019, ISSN 0003-4819, S. 228, doi:10.7326/L19-0822 (acpjournals.org [abgerufen am 4. März 2021] Siehe Correction zum Artikel).

zeit.de