Processing of meats and cardiovascular risk: time to focus on preservatives

Dietary guidelines emphasize selecting lean (low-fat) meats to reduce saturated fat and cholesterol, but growing evidence suggests that health effects may relate to other ingredients, such as sodium, heme iron, or L-carnitine. Understanding how meats influence health, and on which nutrients this rel...

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Detalles Bibliográficos
Autores principales: Micha, Renata, Michas, Georgios, Lajous, Martin, Mozaffarian, Dariush
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2013
Materias:
Commentary
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3680013/
https://www.ncbi.nlm.nih.gov/pubmed/23701737
http://dx.doi.org/10.1186/1741-7015-11-136

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3680013/
https://www.ncbi.nlm.nih.gov/pubmed/23701737
http://dx.doi.org/10.1186/1741-7015-11-136

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