Literature Cited – E-letter on Is Eating Red Meat Good for You?

Binnie, M.A., K. Barlow, V. Johnson, C. Harrison.  2014.  Red meats: Time for a paradigm shift in dietary advice.  Meat Sci. 98:445–451.

Chowdhury, R., S. Warnakula, S. Kunutsor, F. Crowe, H.A. Ward, L. Johnson, et al.  2014.  Association of dietary, circulating, and supplement fatty acids with coronary risk: A systematic review and meta-analysis.  Ann. Intern. Med. 160:398–406. 

Danaei, G., E.L. Ding, D. Mozaffarian, B. Taylor, J. Rehm, C.J.L. Murray, et al.  2009.  The preventable causes of death in the United States: Comparative risk assessment of dietary, lifestyle, and metabolic risk factors.  PLoS Med. 6e1000058:1–23.

Davidson, M., D. Hunninghake, K. Maki, P. Kwiterovich, and S. Kafonek.  1999.  Comparison of the effects of lean red meat vs lean white meat on serum lipid levels among free-living persons with hypercholesterolemia.  Arch. Internal Med. 155:1331–1338.

Elango, R., R.O. Ball, and P.B. Pencharz.  2012.  Recent advances in determining protein and amino acid requirements in humans.  Brit. J. Nutr. 108:S22–S30.

Elango, R., M.A. Humayun, R.O. Ball, and P.B. Pencharz.  2010.  Evidence that protein requirements have been significantly underestimated. Current Opinion in Clin. Nutr. Metab. Care 13:52–57.

Food and Agriculture Organization of the United Nations.  2013.  Dietary protein quality evaluation in human nutrition. Report of an FAO Expert Consultation. Paper #92 0254-4725.

Higgs, J.D. 2000. The changing nature of red meat: 20 years of improving nutritional quality. Food Sci. and Tech. 11:85-95.

Johnson, A.  2012.  Board of Animal Health asks producers to help increase traceability.  Available at http://www.minnesotafarmguide.com/news/livestock/board-of-animal-healthasks-  Accessed 23 July 2012.

Kappeler, R., M. Eichholzer, and S. Rohrmann.  2013.  Meat consumption and diet quality and mortality in NHANES III. Eur. J. Clin. Nutr. 67:598–606.

Krauss, R. M., R.H. Eckel, B. Howard, L.J. Appel, S.R. Daniels, R.J. Deckelbaum, J.W. Erdman Jr., P. Kris-Etherton, I.J. Goldberg, T.A. Kotchen, A.H. Lichtenstein, W.E. Mitch, R. Mullis, K. Robinson, J. Wylie-Rosett, S. St Jeor, J. Suttie, D.L. Tribble, and T.L. Bazzarre.  2000.  AHA Dietary Guidelines: Revision 2000: A statement for healthcare professionals from the Nutrition Committee of the American Heart Association. Stroke 31:2751–2766.

Micha R., S.K. Wallace, and D. Mozaffarian.  2010.  Red and processed meat consumption and risk of incident coronary heart disease, stroke, and diabetes mellitus: a systematic review and meta-analysis.  Circulation. 21:2271-2283.

Maki, K.C., M.E. Van Elswyk, D.D. Alexander, T.M. Rains, E.L. Sohn, and S. McNeill.  2012.  A meta-analysis of randomized controlled trials comparing lipid effects of beef with poultry and/or fish consumption. J. Clin. Lipidology 6:352–361.

Micha, R., G. Michas, and D. Mozaffarian.  2012.  Unprocessed red and processed meats and risk of coronary artery disease and type 2 diabetes — An updated review of the evidence.  Curr. Atherosclerosis Reports 14:515–524.

Michaud, D.S., K. Augustsson, E.B. Rimm, M.J. Stampfer, et al.  2001.  A prospective study on intake of animal products and risk of prostate cancer.  Cancer Causes Control.   12:557. 

Pan, A., Q. Sun, A.M. Bernstein, M.B. Schulze, J.E. Manson, M.J. Stampfer, et. al.  2012.  Red meat consumption and mortality: results from 2 prospective cohort studies.  Arch. Intern. Med. 172:555–563.

Pereira, P.M.C.C., and A.F.R.B. Vicente.  2013.  Meat nutritional composition and nutritive role in the human diet.  Meat Sci. 93:586–592.

Rohrmann, S., K. Overvad, H.B. Bueno-de-Mesquita, M.U. Jakobsen, R. Egeberg, and A. Tjonnellani. 2013. Meat consumption and mortality – Results from the European Perspective Investigation into Cancer and Nutrition. BMC Med. 11.63. http//ox.001.org/10.1186/1741-7015-11-63 (1741-7015-11-63).

Roussell, M.A., A.M. Hill, T.L. Gaugler, S.G. West, J.P. Vanden Heuvel, P. Alaupovic, et. al.  2012.  Beef in an optimal lean diet study: Effects on lipids, lipoproteins, and apolipoproteins.  Amer. J. Clin. Nutr. 95:9–16.

Siri-Tarino, P.W., Q. Sun, F.B. Hu, and R.M. Krauss.  2010a.  Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease.  Amer. J. Clin. Nutr. 91:535–546.

Siri-Tarino, P.W., Q. Sun, F.B. Hu, and R.M. Krauss.  2010b.  Saturated fat, carbohydrate, and cardiovascular disease.  Amer. J. Clin. Nutr. 91:502–509.

Slater, J., C.G. Green, G. Sevenhuysen, B. Edginton, J. O’Neil, and M. Heasman.  2009.  The growing Canadian energy gap: More the can than the couch?  Public Health Nutr. 12:2216–2224. 

Wyness, L., E. Weichselbaum, A. O’Connor, E.B. Williams, B. Benelam, H. Riley, and S. Stanner.  2011.  Red meat in the diet: An update.  Brit. Nutr. Found. Nutr. Bull. 36:34–77.

Teicholz, N.  2014.  The Big Fat Surprise, Why Butter, Meat and Cheese Belong in a Healthy Diet. Simon and Schuster, New York.