Red meat, dietary heme iron, and risk of type 2 diabetes: The involvement of advanced lipoxidation endproducts

Advances in Nutrition

Volumn 4, Issue 4, 2013, Pages 403-411

  White, Desley L ^a   Collinson, Avril ^a  

^a UNIVERSITY OF PLYMOUTH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ADVANCED GLYCATION END PRODUCT; FERRITIN; HEME; IRON INTAKE; NITRIC ACID DERIVATIVE; NITRITE;

ADVERSE EFFECTS; ANALYSIS; ANIMAL; BLOOD; CHEMISTRY; COHORT ANALYSIS; DIABETES MELLITUS, TYPE 2; DIET; FEMALE; FOOD HANDLING; HUMAN; INFLAMMATION; INSULIN RESISTANCE; IRON INTAKE; LIPID PEROXIDATION; MALE; MEAT; META ANALYSIS; RISK FACTOR;

ANIMALS; COHORT STUDIES; DIABETES MELLITUS, TYPE 2; DIET; FEMALE; FERRITINS; FOOD HANDLING; GLYCOSYLATION END PRODUCTS, ADVANCED; HEME; HUMANS; INFLAMMATION; INSULIN RESISTANCE; IRON, DIETARY; LIPID PEROXIDATION; MALE; MEAT; NITRATES; NITRITES; RISK FACTORS;

EID: 84891717870     PISSN: 21618313     EISSN: 21565376     Source Type: Journal    
DOI: 10.3945/an.113.003681     Document Type: Review

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