Additional ways to diminish the deleterious effects of red meat - Reply

Archives of Internal Medicine

Volumn 172, Issue 18, 2012, Pages 1425-

  Pan, An ^a   Willett, Walter C ^a,b   Hu, Frank B ^a,b  

^a HARVARD SCHOOL OF PUBLIC HEALTH   (United States)

^b BRIGHAM AND WOMEN S HOSPITAL   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

LOW DENSITY LIPOPROTEIN; MALONALDEHYDE; POLYPHENOL;

CANCER RISK; CARDIOVASCULAR DISEASE; CARDIOVASCULAR RISK; HUMAN; NEOPLASM; NOTE; PRIORITY JOURNAL; PROTEIN INTAKE; RED MEAT;

EID: 84867370468     PISSN: 00039926     EISSN: 15383679     Source Type: Journal    
DOI: 10.1001/archinternmed.2012.4111     Document Type: Note

References (3)

1. Gorelik S, Ligumsky M, Kohen R, Kanner J. The stomach as a "bioreactor": when red meat meets red wine. J Agric Food Chem. 2008;56(13):5002-5007. (Pubitemid 352039096)
2. Gorelik S, Ligumsky M, Kohen R, Kanner J. A novel function of red wine polyphenols in humans: prevention of absorption of cytotoxic lipid peroxidation products. FASEB J. 2008;22(1):41-46.
3. Pan A, Sun Q, Bernstein AM, et al. Red meat consumption and mortality: results from 2 prospective cohort studies. Arch Intern Med. 2012;172(7):555-563.