Similar articles for PMID: 20374748

Year	Number of Results
1979	1
1990	1
1997	2
1998	1
1999	1
2000	1
2002	1
2003	2
2005	4
2006	3
2008	1
2009	5
2010	6
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2012	10
2013	7
2014	9
2015	14
2016	11
2017	9
2018	3
2019	3
2020	4
2021	2
2022	2
2023	1
2024	0

1

Red meat consumption: an overview of the risks and benefits.

McAfee AJ, McSorley EM, Cuskelly GJ, Moss BW, Wallace JM, Bonham MP, Fearon AM. McAfee AJ, et al. Meat Sci. 2010 Jan;84(1):1-13. doi: 10.1016/j.meatsci.2009.08.029. Epub 2009 Aug 15. Meat Sci. 2010. PMID: 20374748 Review.

2

Letter to the editors: Balancing the risks and benefits of unprocessed and processed red meat consumption for both consumers and the environment.

Demeyer D. Demeyer D. Meat Sci. 2010 Oct;86(2):529-30; author reply 531. doi: 10.1016/j.meatsci.2010.04.006. Epub 2010 Apr 29. Meat Sci. 2010. PMID: 20494525 No abstract available.

3

Lean meat and heart health.

Li D, Siriamornpun S, Wahlqvist ML, Mann NJ, Sinclair AJ. Li D, et al. Asia Pac J Clin Nutr. 2005;14(2):113-9. Asia Pac J Clin Nutr. 2005. PMID: 15927927 Free article. Review.

4

[Nutrition and health--potential health benefits and risks of vegetarianism and limited consumption of meat in the Netherlands].

Dagnelie PC. Dagnelie PC. Ned Tijdschr Geneeskd. 2003 Jul 5;147(27):1308-13. Ned Tijdschr Geneeskd. 2003. PMID: 12868158 Review. Dutch.

5

Effect of slaughter season and muscle type on the fatty acid composition, including conjugated linoleic acid isomers, and nutritional value of intramuscular fat in organic beef.

Pestana JM, Costa AS, Martins SV, Alfaia CM, Alves SP, Lopes PA, Bessa RJ, Prates JA. Pestana JM, et al. J Sci Food Agric. 2012 Sep;92(12):2428-35. doi: 10.1002/jsfa.5648. Epub 2012 Apr 3. J Sci Food Agric. 2012. PMID: 22473659

6

Conjugated linoleic acid: A potent fatty acid linked to animal and human health.

Shokryzadan P, Rajion MA, Meng GY, Boo LJ, Ebrahimi M, Royan M, Sahebi M, Azizi P, Abiri R, Jahromi MF. Shokryzadan P, et al. Crit Rev Food Sci Nutr. 2017 Sep 2;57(13):2737-2748. doi: 10.1080/10408398.2015.1060190. Crit Rev Food Sci Nutr. 2017. PMID: 26252346 Review.

7

Impact of hedonic evaluation on consumers' preferences for beef attributes including its enrichment with n-3 and CLA fatty acids.

Baba Y, Kallas Z, Costa-Font M, Gil JM, Realini CE. Baba Y, et al. Meat Sci. 2016 Jan;111:9-17. doi: 10.1016/j.meatsci.2015.08.005. Epub 2015 Aug 14. Meat Sci. 2016. PMID: 26331961 Clinical Trial.

8

Association between total, processed, red and white meat consumption and all-cause, CVD and IHD mortality: a meta-analysis of cohort studies.

Abete I, Romaguera D, Vieira AR, Lopez de Munain A, Norat T. Abete I, et al. Br J Nutr. 2014 Sep 14;112(5):762-75. doi: 10.1017/S000711451400124X. Epub 2014 Jun 16. Br J Nutr. 2014. PMID: 24932617

9

Red meat, diseases, and healthy alternatives: A critical review.

Ekmekcioglu C, Wallner P, Kundi M, Weisz U, Haas W, Hutter HP. Ekmekcioglu C, et al. Crit Rev Food Sci Nutr. 2018 Jan 22;58(2):247-261. doi: 10.1080/10408398.2016.1158148. Epub 2017 Jun 28. Crit Rev Food Sci Nutr. 2018. PMID: 27128451 Review.

10

A summary of meat intakes and health burdens.

Yip CSC, Lam W, Fielding R. Yip CSC, et al. Eur J Clin Nutr. 2018 Jan;72(1):18-29. doi: 10.1038/ejcn.2017.117. Epub 2017 Aug 9. Eur J Clin Nutr. 2018. PMID: 28792013

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