Iron in red meat-friend or foe

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• 作者：Małgorzata Czerwonka ; ^{malgorzata.czerwonka@wum.edu.pl} ; Andrzej Tokarz
• 关键词：Red meat ; Iron ; Heme ; Cancers ; Diabetes ; Cardiovascular diseases
• 刊名：Meat Science
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：123
• 期：Complete
• 页码：157-165
• 全文大小：347 K
• 卷排序：123

文摘

In developed countries, red and processed meats are the main sources of iron in the diet. Iron deficiencies are associated with the occurrence of anemia. High consumption of red meat increases the risk of cancers, diabetes, and cardiovascular diseases. High levels of iron in the body can increase the risk of type II diabetes. High heme iron consumption is associated with increased risk of cancers.