Literature Cited – Red Meat as a Vitamin Source

Agarwal, R.  2011.  Vitamin B12 deficiency and cognitive impairment in elderly population.  Indian J. Med. Res. 134:410–412.

Allen, L.H.  2008.  Causes of vitamin B12 and folate deficiency. Food Nutr. Bull.  29:S20–S34.

American Academy of Pediatrics.  1963.  The prophylactic requirement and the toxicity of vitamin D.  Pediatrics. 31:512–525.

Anderson, O.S., K.E. Sant, and D.C. Dolinoy.  2012.  Nutrition and epigenetics: an interplay of dietary methyl donors, one-carbon metabolism and DNA methylation.  J. Nutr. Biochem. 8:853-859.

Cashman, K.D., and A. Hayes . 2017. Red meat’s role in addressing ‘nutrients of public health concern’. Meat Sci. 32:196-203.

Cosgrove, M., A. Flynn, and M. Kiely.  2007.  Consumption of red meat, white meat and processed meat in Irish adults in relation to dietary quality.  Brit. J. Nutr. 93:933.

Craig,W.J.  2009.  Health effects of vegan diets. Am. J. Clin. Nutr. 89:1627S–1633S.

D’Evoli, L., P. Salvatore, M. Lucarini, S. Nicoli, A. Aguzzi, P. Gabrielli et al.  2009.  Nutritional value of traditional Italian meat-based dishes: influence of cooking methods and recipe formulation.  Intl J. Food Sci. Nutr. 60:38–49.

Food and Nutrition Board, I. of M.  2000.  Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids. Washington, D.C.: The National Academies Press

Green, R., and J.W. Miller.  2005.  Vitamin B12 deficiency is the dominant nutritional cause of hyperhomocysteinemia in a folic acid-fortified population.  Clin. Chem. Lab. Med. 43:1048–1051.

Lombardi-Boccia, G., B. Martinez-Dominguez, and A. Aguzzi. 2002. Total heme and non-heme iron in raw and cooked meats. Journal of Food Sci. 67:1738–1741.

http://dx.doi.org/10.1111/j.1365-2621.2002.tb08715.x

Mateescu,R.G., A.J. Garmyn, R.G. Tait Jr., Q. Duan, Q. Liu, M.S. Mayes, D.J. Garrick, A.L. Van Eenennaam, D.L. Van Overbeke, G.G. Hilton, D.C. Beitz, and J.M. Reecy.  2013.  Genetic parameters for concentrations of minerals in longissimus muscle and their associations with palatability traits in Angus cattle.  J. Anim. Sci. 91:1067–1075.

Montgomery, J.L., F.C. Parrish, Jr., D.C. Beitz, R.L. Horst, E.J. Huff-Lonergan, and A.H. Trenkle.  2000.  The use of vitamin D₃ to improve beef tenderness.  J. Anim. Sci. 78:2615–2621.

Montgomery, L.J., M.A. Carr, C.R. Kerth, G.G. Hilton, B.P. Price, M.L. Galyean, R.L. Horst, and M.F. Miller.  2002. Effect of vitamin D₃ supplementation level on the postmortem tenderization of beef from steers.J. Anim. Sci. 80:971–981.

Miller, D. R., and K. C. Hayes.  1982.  Vitamin excess and toxicity.  In:J.N. Hathcock (ed.)  Nutritional Toxicology. vol. 1. pp 81–133. Academic Press, New York.

Millet, P., J. Guilland, F. Fuchs, and J. Klepping.  1989.  Nutrient intake and vitamin status of healthy French vegetarians and nonvegetarians.  Amer. J. Clin. Nutr. 50:718–727.

Olson, W.G., N.A. Jorgensen, A.N. Bringe, L.H. Schultz, and H.F. DeLuca.  1972.  Effect of high or continued administration of 25-hydroxycholecalciferol (25-HCC) to dairy cows on vitamin D activity in tissue, serum electrolytes and soft tissue integrity.  J. Dairy Sci. 55:698.

Otten, J., J. Hellwig, and L. Meyers.  2006.  Dietary reference intakes: The essential guide to nutrient requirements. Washington, D.C.: The National Academies Press.

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.

Riccio, F., C. Mennella and V. Fogliano.  2006.  Effect of cooking on the concentration of vitamin B in fortified meat products. J. Pharm. Biomed. Anal. 41:1592–1595.

Scott, J.M.  1997.  Bioavailability of vitamin B12.  Europ. J. Clin. Nutr. 51:S49–S53.

USDA.  2011.  USDA National Nutrient Database for Standard Reference. Release, 24.

Vogiatzoglou, A., A. Oulhaj, A.D. Smith, E. Nurk, C.A. Drevon, P.M. Ueland et al.  2009.  Determinants of plasma methylmalonic acid in a large population: implications for assessment of vitamin B12 status.  Clin. Chem. 55:2198–2206.

Watanabe, F.  2007.  Vitamin B12 sources and bioavailability. Exper. Biol. Med. 232:1266–1274.

Williams, P.  2007.  Nutritional composition of red meat. s4 Role of.  Nutr. Dietetics 64:S113–S119. Available at  http://dx.doi.org/10.1111/j.1747-0080.2007.00197.x.

Yang, J., and N. Science.  1994.  Sensory qualities and nutrient retention of beef strips prepared by different household cooking techniques.  J. Amer. Dietetic Assn. 94:2–5.

Zeisel, S.H.  2009.  Importance of methyl donors during reproduction 1 – 4.  Amer. J. Clin. Nutr. 89:673–677.