Dietary intakes of zinc and heme iron from red meat, but not from other sources, are associated with greater risk of metabolic syndrome and cardiovascular disease

Journal of Nutrition

Volumn 142, Issue 3, 2012, Pages 526-533

  de Oliveira Otto, Marcia C ^a   Alonso, Alvaro ^b   Lee, Duk Hee ^c   Delclos, George L ^a   Bertoni, Alain G ^d   Jiang, Rui ^e,f   Lima, Joao A ^g   Symanski, Elaine ^a   Jacobs, David R ^b   Nettleton, Jennifer A ^a  

^a UNIVERSITY OF TEXAS   (United States)

^b UNIVERSITY OF MINNESOTA   (United States)

^c Kyungpook National University School of Medicine   (South Korea)

^d WAKE FOREST SCHOOL OF MEDICINE   (United States)

^e Department of Medicine   (United States)

^f Columbia University ^*  (United States)

^g JOHNS HOPKINS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA TOCOPHEROL; ASCORBIC ACID; BETA CAROTENE; IRON; MAGNESIUM; ZINC;

ADULT; AGED; ARTICLE; BODY MASS; CARDIOVASCULAR DISEASE; CARDIOVASCULAR RISK; COHORT ANALYSIS; DIETARY INTAKE; DISEASE ASSOCIATION; FEMALE; FOLLOW UP; HUMAN; INCIDENCE; MAJOR CLINICAL STUDY; MALE; METABOLIC SYNDROME X; NON INSULIN DEPENDENT DIABETES MELLITUS; NUTRITIONAL ASSESSMENT; RED MEAT;

EID: 84863229320     PISSN: 00223166     EISSN: 15416100     Source Type: Journal    
DOI: 10.3945/jn.111.149781     Document Type: Article

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