Lenighan, Yvonne M <br/><br/>
Processed red meat contribution to dietary patterns and the associated cardio-metabolic outcomes.  [electronic resource] 

 -  The British journal of nutrition  Aug 2017 
 - 222-228 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1475-2662 
<br/><br/><label>Standard No.: </label>10.1017/S0007114517002008  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adolescent<br/>Adult<br/>Aged<br/>Aged, 80 and over<br/>Biomarkers--blood<br/>Blood Glucose--metabolism<br/>Cardiovascular Diseases--blood<br/>Cholesterol, HDL--blood<br/>Cholesterol, LDL--blood<br/>Cohort Studies<br/>Cross-Sectional Studies<br/>Diabetes Mellitus, Type 2--blood<br/>Diet<br/>Docosahexaenoic Acids--blood<br/>Eicosapentaenoic Acid--blood<br/>Fatty Acids--blood<br/>Female<br/>Food Handling<br/>Humans<br/>Insulin--blood<br/>Male<br/>Metabolic Syndrome--blood<br/>Middle Aged<br/>Nutrition Assessment<br/>Nutrition Surveys<br/>Red Meat--adverse effects<br/>Risk Factors<br/>Socioeconomic Factors<br/>Triglycerides--blood<br/>Young Adult