subject area of
- Effect of Lower Versus Higher Red Meat Intake on Cardiometabolic and Cancer Outcomes Academic Article
- Effects of stepwise dry/wet-aging and freezing on meat quality of beef loins Academic Article
- Estimates of the current and future burden of cancer attributable to red and processed meat consumption in Canada Academic Article
- Evaluating adults’ health-related values and preferences about unprocessed red meat and processed meat consumption: protocol for a cross-sectional mixed-methods study Academic Article
- Health Related Values and Preferences Regarding Meat Intake: A Cross-Sectional Mixed-Methods Study Academic Article
- Health-Related Values and Preferences Regarding Meat Consumption Academic Article
- Patterns of Red and Processed Meat Consumption and Risk for Cardiometabolic and Cancer Outcomes Academic Article
- Reconciling contrasting guideline recommendations on red and processed meat for health outcomes Academic Article
- Red and Processed Meat Consumption and Risk for All-Cause Mortality and Cardiometabolic Outcomes Academic Article
- Reduction of Red and Processed Meat Intake and Cancer Mortality and Incidence Academic Article
- Unprocessed Red Meat and Processed Meat Consumption Academic Article
- Unprocessed Red Meat and Processed Meat Consumption: Dietary Guideline Recommendations From the Nutritional Recommendations (NutriRECS) Consortium Academic Article