Red meat (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Red meat" in English language version.

refsWebsite

Global rank English rank

44nih.gov

4^th place

32doi.org

2^nd place

15web.archive.org

1^st place

6worldcat.org

5^th place

5semanticscholar.org

11^th place

8^th place

3usda.gov

438^th place

336^th place

2thefreedictionary.com

614^th place

572^nd place

2nytimes.com

7^th place

2wcrf.org

low place

2iarc.fr

4,025^th place

4,090^th place

2handle.net

102^nd place

76^th place

2harvard.edu

18^th place

17^th place

2cancerresearchuk.org

8,489^th place

6,122^nd place

1foodandnutrition.org

low place

1iastate.edu

2,548^th place

1,587^th place

1msu.edu

1,844^th place

1,231^st place

1ksu.edu

low place

1uow.edu.au

6,834^th place

4,564^th place

1choosemyplate.gov

low place

1bmj.com

1,226^th place

1,421^st place

1springer.com

274^th place

309^th place

1scientificamerican.com

896^th place

674^th place

1who.int

195^th place

302^nd place

1aicr.org

low place

1archives-ouvertes.fr

1,031^st place

879^th place

1ugent.be

3,695^th place

3,560^th place

1cancer.gov

1,684^th place

1,350^th place

1oup.com

485^th place

440^th place

1thelancet.com

2,393^rd place

3,174^th place

1gastrojournal.org

low place

aicr.org

"Red Meat (Beef, Pork, Lamb): Increases Risk of Colorectal Cancer". American Institute for Cancer Research. Retrieved 30 December 2022.

archives-ouvertes.fr

hal.archives-ouvertes.fr

Bastide, N. M.; Pierre, F. H.; Corpet, D. E. (2011). "Heme iron from meat and risk of colorectal cancer: a meta-analysis and a review of the mechanisms involved" (PDF). Cancer Prev. Res. 4 (2): 177–184. doi:10.1158/1940-6207.CAPR-10-0113. PMID 21209396. S2CID 4951579. Archived (PDF) from the original on 25 September 2015.

bmj.com

Neuenschwander, Manuela; Ballon, Aurélie; Weber, Katharina S.; Norat, Teresa; Aune, Dagfinn; Schwingshackl, Lukas; Schlesinger, Sabrina (3 July 2019). "Role of diet in type 2 diabetes incidence: umbrella review of meta-analyses of prospective observational studies". BMJ. 366: l2368. doi:10.1136/bmj.l2368. ISSN 0959-8138. PMC 6607211. PMID 31270064.

cancer.gov

"Chemicals in Meat Cooked at High Temperatures and Cancer Risk". National Cancer Institute. 2018. Archived from the original on 6 November 2011.

cancerresearchuk.org

"Does eating processed and red meat cause cancer?". Cancer Research UK. 25 June 2019. Retrieved 30 December 2022.

news.cancerresearchuk.org

"Bacon, salami and sausages: How does processed and red meat cause cancer and how much matters?". news.cancerresearchuk.org. Retrieved 20 June 2023.

choosemyplate.gov

"MyPlate Protein foods". USDA. Archived from the original on 16 January 2013.

doi.org

Çelen, Mehmet Fatih; Söğüt, Bünyamin; Zorba, Ömer; Demirulus, Hüsrev; Tekeli, Ahmet (August 2016). "Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss". Revista Brasileira de Zootecnia. 45 (8): 441–444. doi:10.1590/S1806-92902016000800003. ISSN 1516-3598.
Keeton, Jimmy T.; Dikeman, Michael E. (October 2017). "'Red' and 'white' meats—terms that lead to confusion". Animal Frontiers. 7 (4): 29–33. doi:10.2527/af.2017.0440.
Schmid A, Walther B (July 2013). "Natural vitamin D content in animal products". Advances in Nutrition. 4 (4): 453–62. doi:10.3945/an.113.003780. PMC 3941824. PMID 23858093.
Meinilä J, Virtanen JK (2024). "Meat and meat products – a scoping review for Nordic Nutrition Recommendations 2023". Food Nutr Res. 21: 68. doi:10.29219/fnr.v68.10538. PMC 10916397. PMID 38449706.
Qian, Frank; Riddle, Matthew C.; Wylie-Rosett, Judith; Hu, Frank B. (2020). "Red and Processed Meats and Health Risks: How Strong is the Evidence?". Diabetes Care. 43 (2): 265–271. doi:10.2337/dci19-0063. PMC 6971786. PMID 31959642.
Abete, Itziar; Romaguera, Dora; Vieira, Ana Rita; Munain, Adolfo Lopez de; Norat, Teresa (September 2014). "Association between total, processed, red and white meat consumption and all-cause, CVD and IHD mortality: a meta-analysis of cohort studies". British Journal of Nutrition. 112 (5): 762–775. doi:10.1017/S000711451400124X. ISSN 0007-1145. PMID 24932617. S2CID 14401281.
Neuenschwander, Manuela; Ballon, Aurélie; Weber, Katharina S.; Norat, Teresa; Aune, Dagfinn; Schwingshackl, Lukas; Schlesinger, Sabrina (3 July 2019). "Role of diet in type 2 diabetes incidence: umbrella review of meta-analyses of prospective observational studies". BMJ. 366: l2368. doi:10.1136/bmj.l2368. ISSN 0959-8138. PMC 6607211. PMID 31270064.
Mozaffarian, Dariush (12 January 2016). "Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity". Circulation. 133 (2): 187–225. doi:10.1161/CIRCULATIONAHA.115.018585. PMC 4814348. PMID 26746178.
Zheng, W.; Gustafson, D. R.; Sinha, R.; Cerhan, J. R.; Moore, D.; Hong, C. P.; Anderson, K. E.; Kushi, L. H.; Sellers, T. A.; Folsom, A. R. (18 November 1998). "Well-done meat intake and the risk of breast cancer". Journal of the National Cancer Institute. 90 (22): 1724–1729. doi:10.1093/jnci/90.22.1724. ISSN 0027-8874. PMID 9827527.
Farvid, Maryam S.; Sidahmed, Elkhansa; Spence, Nicholas D.; Mante Angua, Kingsly; Rosner, Bernard A.; Barnett, Junaidah B. (1 September 2021). "Consumption of red meat and processed meat and cancer incidence: a systematic review and meta-analysis of prospective studies". European Journal of Epidemiology. 36 (9): 937–951. doi:10.1007/s10654-021-00741-9. ISSN 1573-7284. PMID 34455534.
Huang Y, Cao D, Chen Z, Chen B, Li J, Guo J, Dong Q, Liu L, Wei Q (September 2021). "Red and processed meat consumption and cancer outcomes: Umbrella review". Food Chem (Review). 356: 129697. doi:10.1016/j.foodchem.2021.129697. PMID 33838606.
Lescinsky H, Afshin A, Ashbaugh C, Bisignano C, Brauer M, et al. (October 2022). "Health effects associated with consumption of unprocessed red meat: a Burden of Proof study". Nat Med (Systematic review). 28 (10): 2075–2082. doi:10.1038/s41591-022-01968-z. PMC 9556326. PMID 36216940.
Rock, Cheryl L.; Thomson, Cynthia; Gansler, Ted; Gapstur, Susan M.; McCullough, Marjorie L.; Patel, Alpa V.; Andrews, Kimberly S.; Bandera, Elisa V.; Spees, Colleen K.; Robien, Kimberly; Hartman, Sheri; Sullivan, Kristen; Grant, Barbara L.; Hamilton, Kathryn K.; Kushi, Lawrence H.; Caan, Bette J.; Kibbe, Debra; Black, Jessica Donze; Wiedt, Tracy L.; McMahon, Catherine; Sloan, Kirsten; Doyle, Colleen (2020). "American Cancer Society guideline for diet and physical activity for cancer prevention". CA. 70 (4): 245–271. doi:10.3322/caac.21591. PMID 32515498. S2CID 219550658.
Di, Yan; Ding, Lei; Gao, Luying; Haung, Hongya (2023). "Association of meat consumption with the risk of gastrointestinal cancers: a systematic review and meta-analysis". BMC Cancer. 23 (1): 782. doi:10.1186/s12885-023-11218-1. PMC 10463360. PMID 37612616.{{cite journal}}: CS1 maint: multiple names: authors list (link)
Poorolajal J, Mohammadi Y, Fattahi-Darghlou M, Almasi-Moghadam F. (2024). "The association between major gastrointestinal cancers and red and processed meat and fish consumption: A systematic review and meta-analysis of the observational studies". PLOS ONE. 19 (6): e0305994. Bibcode:2024PLoSO..1905994P. doi:10.1371/journal.pone.0305994. PMC 11207151. PMID 38924054.{{cite journal}}: CS1 maint: multiple names: authors list (link)
Bastide, N. M.; Pierre, F. H.; Corpet, D. E. (2011). "Heme iron from meat and risk of colorectal cancer: a meta-analysis and a review of the mechanisms involved" (PDF). Cancer Prev. Res. 4 (2): 177–184. doi:10.1158/1940-6207.CAPR-10-0113. PMID 21209396. S2CID 4951579. Archived (PDF) from the original on 25 September 2015.
Demeyer, D.; Mertens, B.; De Smet, S.; Ulens, M. (2016). "Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review". Critical Reviews in Food Science and Nutrition. 56 (16): 2747–2766. doi:10.1080/10408398.2013.873886. hdl:1854/LU-8518004. PMID 25975275.
Wang, J.; Shewell, L.K.; Day, C.J.; Jennings, M.P. (2023). "N-glycolylneuraminic acid as a carbohydrate cancer biomarker". Translational Oncology. 31: 101643. doi:10.1016/j.tranon.2023.101643. hdl:10072/428860. PMC 9971276. PMID 36805917.
Liang, M.; Wu, J.; Li, H.; Zhu, Q. (2024). "N-glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction". Comprehensive Reviews in Food Science and Food Safety. 32 (2): e13314. doi:10.1111/1541-4337.13314. PMID 38389429.
Jeyakumar A, Dissabandara L, Gopalan V (April 2017). "A critical overview on the biological and molecular features of red and processed meat in colorectal carcinogenesis". Journal of Gastroenterology. 52 (4): 407–418. doi:10.1007/s00535-016-1294-x. PMID 27913919. S2CID 20865644.
Zhang X, Liang S, Chen X, Yang J, Zhou Y, Du L, Li K (December 2022). "Red/processed meat consumption and noncancer-related outcomes in humans: Umbrella review". Br J Nutr. 130 (3): 484–494. doi:10.1017/S0007114522003415. PMID 36545687.
Kim K, Hyeon J, Lee SA, Kwon SO, Lee H, Keum N, et al. (August 2017). "Role of Total, Red, Processed, and White Meat Consumption in Stroke Incidence and Mortality: A Systematic Review and Meta-Analysis of Prospective Cohort Studies". Journal of the American Heart Association. 6 (9): e005983. doi:10.1161/jaha.117.005983. PMC 5634267. PMID 28855166.
Wenming Shi, Xin Huang, C Mary Schooling, Jie V Zhao (2023). "Red meat consumption, cardiovascular diseases, and diabetes: a systematic review and meta-analysis". European Heart Journal. 44 (28): 2626–2635. doi:10.1093/eurheartj/ehad336. PMID 37264855.{{cite journal}}: CS1 maint: multiple names: authors list (link)
Giosuè A, Calabrese I, Riccardi G, Vaccaro O, Vitale M (September 2022). "Consumption of different animal-based foods and risk of type 2 diabetes: An umbrella review of meta-analyses of prospective studies". Diabetes Research and Clinical Practice. 191: 110071. doi:10.1016/j.diabres.2022.110071. PMID 36067917. S2CID 252107061.
Li C, Bishop TRP, Imamura F, Sharp SJ, Pearce M, Brage S, Ong KK, Ahsan H, Bes-Rastrollo M, Beulens JWJ, den Braver N, Byberg L, Canhada S, Chen Z, Chung HF, Cortés-Valencia A, Djousse L, Drouin-Chartier JP, Du H, Du S, Duncan BB, Gaziano JM, Gordon-Larsen P, Goto A, Haghighatdoost F, Härkänen T, Hashemian M, Hu FB, Ittermann T, Järvinen R, Kakkoura MG, Neelakantan N, Knekt P, Lajous M, Li Y, Magliano DJ, Malekzadeh R, Le Marchand L, Marques-Vidal P, Martinez-Gonzalez MA, Maskarinec G, Mishra GD, Mohammadifard N, O'Donoghue G, O'Gorman D, Popkin B, Poustchi H, Sarrafzadegan N, Sawada N, Schmidt MI, Shaw JE, Soedamah-Muthu S, Stern D, Tong L, van Dam RM, Völzke H, Willett WC, Wolk A, Yu C. (2024). "Meat consumption and incident type 2 diabetes: an individual-participant federated meta-analysis of 1·97 million adults with 100 000 incident cases from 31 cohorts in 20 countries". The Lancet Diabetes & Endocrinology. 12 (9): 619–630. doi:10.1016/S2213-8587(24)00179-7. PMID 39174161.{{cite journal}}: CS1 maint: multiple names: authors list (link)
Schwingshackl L, Hoffmann G, Lampousi AM, Knüppel S, Iqbal K, Schwedhelm C, et al. (May 2017). "Food groups and risk of type 2 diabetes mellitus: a systematic review and meta-analysis of prospective studies". European Journal of Epidemiology. 32 (5): 363–375. doi:10.1007/s10654-017-0246-y. PMC 5506108. PMID 28397016.
Pan A, Sun Q, Bernstein AM, Schulze MB, Manson JE, Willett WC, Hu FB (October 2011). "Red meat consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis". The American Journal of Clinical Nutrition. 94 (4): 1088–96. doi:10.3945/ajcn.111.018978. PMC 3173026. PMID 21831992.
Zhang, Xingxia; Liang, Shiqi; Chen, Xinrong; Yang, Jie; Zhou, Yong; Du, Liang; Li, Ka (n.d.). "Red/processed meat consumption and noncancer-related outcomes in humans: Umbrella review". British Journal of Nutrition. 130 (3): 484–494. doi:10.1017/S0007114522003415. ISSN 0007-1145. PMID 36545687.
Reynolds, Andrew; Aas, Anne-Marie; Axelsen, Mette; Churuangsuk, Chaitong (2023). "Evidence-based European recommendations for the dietary management of diabetes". Diabetologia. 66 (6): 965–985. doi:10.1007/s00125-023-05894-8. PMID 37069434.{{cite journal}}: CS1 maint: multiple names: authors list (link)
Talebi S, Zeraattalab-Motlagh S, Rahimlou M, Naeini F, Ranjbar M, Talebi A, Mohammadi H. (2023). "The Association between Total Protein, Animal Protein, and Animal Protein Sources with Risk of Inflammatory Bowel Diseases: A Systematic Review and Meta-Analysis of Cohort Studies". Advances in Nutrition. 14 (4): 752–761. doi:10.1016/j.advnut.2023.05.008. PMC 10334156. PMID 37187455.{{cite journal}}: CS1 maint: multiple names: authors list (link)
Christensen C, Knudsen A, Arnesen EK, Hatlebakk JG, Sletten IS, Fadnes LT. (2024). "Diet, Food, and Nutritional Exposures and Inflammatory Bowel Disease or Progression of Disease: an Umbrella Review". Advances in Nutrition. 15 (5): 100219. doi:10.1016/j.advnut.2024.100219. PMC 11063602. PMID 38599319.{{cite journal}}: CS1 maint: multiple names: authors list (link)
Hashash JG, Elkins J, Lewis JD, Binion DG. (2024). "AGA Clinical Practice Update on Diet and Nutritional Therapies in Patients With Inflammatory Bowel Disease: Expert Review". Gastroenterology. 166 (3): 521–532. doi:10.1053/j.gastro.2023.11.303. PMID 38276922.{{cite journal}}: CS1 maint: multiple names: authors list (link)

foodandnutrition.org

Reinagel M (2 January 2013). "Color Confusion: Identifying Red Meat and White Meat". Academy of Nutrition and Dietetics. Archived from the original on 30 December 2016. Retrieved 29 April 2017.

gastrojournal.org

Hashash JG, Elkins J, Lewis JD, Binion DG. (2024). "AGA Clinical Practice Update on Diet and Nutritional Therapies in Patients With Inflammatory Bowel Disease: Expert Review". Gastroenterology. 166 (3): 521–532. doi:10.1053/j.gastro.2023.11.303. PMID 38276922.{{cite journal}}: CS1 maint: multiple names: authors list (link)

handle.net

hdl.handle.net

Demeyer, D.; Mertens, B.; De Smet, S.; Ulens, M. (2016). "Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review". Critical Reviews in Food Science and Nutrition. 56 (16): 2747–2766. doi:10.1080/10408398.2013.873886. hdl:1854/LU-8518004. PMID 25975275.
Wang, J.; Shewell, L.K.; Day, C.J.; Jennings, M.P. (2023). "N-glycolylneuraminic acid as a carbohydrate cancer biomarker". Translational Oncology. 31: 101643. doi:10.1016/j.tranon.2023.101643. hdl:10072/428860. PMC 9971276. PMID 36805917.

harvard.edu

hsph.harvard.edu

"Food Pyramids: What Should You Really Eat". Harvard School of Public Health. 2012. Archived from the original on 16 April 2009.

ui.adsabs.harvard.edu

Poorolajal J, Mohammadi Y, Fattahi-Darghlou M, Almasi-Moghadam F. (2024). "The association between major gastrointestinal cancers and red and processed meat and fish consumption: A systematic review and meta-analysis of the observational studies". PLOS ONE. 19 (6): e0305994. Bibcode:2024PLoSO..1905994P. doi:10.1371/journal.pone.0305994. PMC 11207151. PMID 38924054.{{cite journal}}: CS1 maint: multiple names: authors list (link)

iarc.fr

International Agency for Research on Cancer (26 October 2015), IARC Monographs evaluate consumption of red meat and processed meat (PDF), archived (PDF) from the original on 10 November 2015
"Press release: IARC monographs evaluate consumption of red meat and processed meat" (PDF). International Agency for Research on Cancer, World Health Organization. 15 October 2015. Retrieved 26 October 2015.

iastate.edu

anslab.iastate.edu

Penner KP, Clarke MP (September 1990). "Red Meats: Nutrient Contributions to the Diet". Iowa State Animal Science. Archived from the original on 24 March 2009. Retrieved 16 September 2009.

ksu.edu

oznet.ksu.edu

"Red Meats: Nutrient Contributions to the Diet" (PDF). Kansas State University Agricultural Experiment Station and Cooperative Extension Service. September 1990. Archived from the original (PDF) on 12 September 2006.

msu.edu

canr.msu.edu

"The color of meat depends on myoglobin: Part 1". MSU Extension. 10 October 2014. Retrieved 24 August 2023.

nih.gov

pubmed.ncbi.nlm.nih.gov

Schmid A, Walther B (July 2013). "Natural vitamin D content in animal products". Advances in Nutrition. 4 (4): 453–62. doi:10.3945/an.113.003780. PMC 3941824. PMID 23858093.
Meinilä J, Virtanen JK (2024). "Meat and meat products – a scoping review for Nordic Nutrition Recommendations 2023". Food Nutr Res. 21: 68. doi:10.29219/fnr.v68.10538. PMC 10916397. PMID 38449706.
Qian, Frank; Riddle, Matthew C.; Wylie-Rosett, Judith; Hu, Frank B. (2020). "Red and Processed Meats and Health Risks: How Strong is the Evidence?". Diabetes Care. 43 (2): 265–271. doi:10.2337/dci19-0063. PMC 6971786. PMID 31959642.
Abete, Itziar; Romaguera, Dora; Vieira, Ana Rita; Munain, Adolfo Lopez de; Norat, Teresa (September 2014). "Association between total, processed, red and white meat consumption and all-cause, CVD and IHD mortality: a meta-analysis of cohort studies". British Journal of Nutrition. 112 (5): 762–775. doi:10.1017/S000711451400124X. ISSN 0007-1145. PMID 24932617. S2CID 14401281.
Neuenschwander, Manuela; Ballon, Aurélie; Weber, Katharina S.; Norat, Teresa; Aune, Dagfinn; Schwingshackl, Lukas; Schlesinger, Sabrina (3 July 2019). "Role of diet in type 2 diabetes incidence: umbrella review of meta-analyses of prospective observational studies". BMJ. 366: l2368. doi:10.1136/bmj.l2368. ISSN 0959-8138. PMC 6607211. PMID 31270064.
Mozaffarian, Dariush (12 January 2016). "Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity". Circulation. 133 (2): 187–225. doi:10.1161/CIRCULATIONAHA.115.018585. PMC 4814348. PMID 26746178.
Zheng, W.; Gustafson, D. R.; Sinha, R.; Cerhan, J. R.; Moore, D.; Hong, C. P.; Anderson, K. E.; Kushi, L. H.; Sellers, T. A.; Folsom, A. R. (18 November 1998). "Well-done meat intake and the risk of breast cancer". Journal of the National Cancer Institute. 90 (22): 1724–1729. doi:10.1093/jnci/90.22.1724. ISSN 0027-8874. PMID 9827527.
Farvid, Maryam S.; Sidahmed, Elkhansa; Spence, Nicholas D.; Mante Angua, Kingsly; Rosner, Bernard A.; Barnett, Junaidah B. (1 September 2021). "Consumption of red meat and processed meat and cancer incidence: a systematic review and meta-analysis of prospective studies". European Journal of Epidemiology. 36 (9): 937–951. doi:10.1007/s10654-021-00741-9. ISSN 1573-7284. PMID 34455534.
Huang Y, Cao D, Chen Z, Chen B, Li J, Guo J, Dong Q, Liu L, Wei Q (September 2021). "Red and processed meat consumption and cancer outcomes: Umbrella review". Food Chem (Review). 356: 129697. doi:10.1016/j.foodchem.2021.129697. PMID 33838606.
Lescinsky H, Afshin A, Ashbaugh C, Bisignano C, Brauer M, et al. (October 2022). "Health effects associated with consumption of unprocessed red meat: a Burden of Proof study". Nat Med (Systematic review). 28 (10): 2075–2082. doi:10.1038/s41591-022-01968-z. PMC 9556326. PMID 36216940.
Rock, Cheryl L.; Thomson, Cynthia; Gansler, Ted; Gapstur, Susan M.; McCullough, Marjorie L.; Patel, Alpa V.; Andrews, Kimberly S.; Bandera, Elisa V.; Spees, Colleen K.; Robien, Kimberly; Hartman, Sheri; Sullivan, Kristen; Grant, Barbara L.; Hamilton, Kathryn K.; Kushi, Lawrence H.; Caan, Bette J.; Kibbe, Debra; Black, Jessica Donze; Wiedt, Tracy L.; McMahon, Catherine; Sloan, Kirsten; Doyle, Colleen (2020). "American Cancer Society guideline for diet and physical activity for cancer prevention". CA. 70 (4): 245–271. doi:10.3322/caac.21591. PMID 32515498. S2CID 219550658.
Di, Yan; Ding, Lei; Gao, Luying; Haung, Hongya (2023). "Association of meat consumption with the risk of gastrointestinal cancers: a systematic review and meta-analysis". BMC Cancer. 23 (1): 782. doi:10.1186/s12885-023-11218-1. PMC 10463360. PMID 37612616.{{cite journal}}: CS1 maint: multiple names: authors list (link)
Poorolajal J, Mohammadi Y, Fattahi-Darghlou M, Almasi-Moghadam F. (2024). "The association between major gastrointestinal cancers and red and processed meat and fish consumption: A systematic review and meta-analysis of the observational studies". PLOS ONE. 19 (6): e0305994. Bibcode:2024PLoSO..1905994P. doi:10.1371/journal.pone.0305994. PMC 11207151. PMID 38924054.{{cite journal}}: CS1 maint: multiple names: authors list (link)
Bastide, N. M.; Pierre, F. H.; Corpet, D. E. (2011). "Heme iron from meat and risk of colorectal cancer: a meta-analysis and a review of the mechanisms involved" (PDF). Cancer Prev. Res. 4 (2): 177–184. doi:10.1158/1940-6207.CAPR-10-0113. PMID 21209396. S2CID 4951579. Archived (PDF) from the original on 25 September 2015.
Demeyer, D.; Mertens, B.; De Smet, S.; Ulens, M. (2016). "Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review". Critical Reviews in Food Science and Nutrition. 56 (16): 2747–2766. doi:10.1080/10408398.2013.873886. hdl:1854/LU-8518004. PMID 25975275.
Wang, J.; Shewell, L.K.; Day, C.J.; Jennings, M.P. (2023). "N-glycolylneuraminic acid as a carbohydrate cancer biomarker". Translational Oncology. 31: 101643. doi:10.1016/j.tranon.2023.101643. hdl:10072/428860. PMC 9971276. PMID 36805917.
Liang, M.; Wu, J.; Li, H.; Zhu, Q. (2024). "N-glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction". Comprehensive Reviews in Food Science and Food Safety. 32 (2): e13314. doi:10.1111/1541-4337.13314. PMID 38389429.
Jeyakumar A, Dissabandara L, Gopalan V (April 2017). "A critical overview on the biological and molecular features of red and processed meat in colorectal carcinogenesis". Journal of Gastroenterology. 52 (4): 407–418. doi:10.1007/s00535-016-1294-x. PMID 27913919. S2CID 20865644.
Zhang X, Liang S, Chen X, Yang J, Zhou Y, Du L, Li K (December 2022). "Red/processed meat consumption and noncancer-related outcomes in humans: Umbrella review". Br J Nutr. 130 (3): 484–494. doi:10.1017/S0007114522003415. PMID 36545687.
Kim K, Hyeon J, Lee SA, Kwon SO, Lee H, Keum N, et al. (August 2017). "Role of Total, Red, Processed, and White Meat Consumption in Stroke Incidence and Mortality: A Systematic Review and Meta-Analysis of Prospective Cohort Studies". Journal of the American Heart Association. 6 (9): e005983. doi:10.1161/jaha.117.005983. PMC 5634267. PMID 28855166.
Wenming Shi, Xin Huang, C Mary Schooling, Jie V Zhao (2023). "Red meat consumption, cardiovascular diseases, and diabetes: a systematic review and meta-analysis". European Heart Journal. 44 (28): 2626–2635. doi:10.1093/eurheartj/ehad336. PMID 37264855.{{cite journal}}: CS1 maint: multiple names: authors list (link)
Giosuè A, Calabrese I, Riccardi G, Vaccaro O, Vitale M (September 2022). "Consumption of different animal-based foods and risk of type 2 diabetes: An umbrella review of meta-analyses of prospective studies". Diabetes Research and Clinical Practice. 191: 110071. doi:10.1016/j.diabres.2022.110071. PMID 36067917. S2CID 252107061.
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