Literature Cited – E-letter on The Nutrients in Red Meat

ARS-USDA. 2011. Continuing survey of food intakes by individuals 1994–96, 1998. ARS-USDA, Beltsville Hum. Nut. Res. Cent., Food Surv. Res. Group, Beltsville, MD.

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. 

Borst, S. E.  2004. Interventions for sarcopenia and muscle weakness in older people. Age Aging 33:548–555. 

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. 

Cruz-Jentoft, A.J.,J.P.Baeyens, J.M. Bauer, Y. Boirie, T. Cederholm, F. Landi, F.C. Martin, J.P. Michel, Y. Rolland, S.M. Schneider, E. Topinkova, M. Vandewoude, and M. Zamboni.  2010.  Sarcopenia: European consensus on definition and diagnosis. Age Aging 39:412–423.

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. 

Du, M., Q.W. Shen, M.J. Zhu, and S.P. Ford. 2007. Leucine stimulates mammalian target of rapamycin signaling in C2C12 myoblasts in part through inhibition of adenosine monophosphate-activated protein kinase. J. Anim. Sci. 85:919–927.

Elango, R., R.O. Ball, and P.B. Pencharz. 2009. Amino acid requirements in humans: With a special emphasis on the metabolic availability of amino acids. Amino Acids, 37:19–27. 

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. 

Elango, R., R.O. Ball, M.A. Humayun, and P.B. Pencharz. 2011. Protein requirement of healthy school-age children determined by the indicator amino acid oxidation method.  Amer. J. Clin. Nutr. 94:1545–1552.

Evans, W.J. 2004. Protein nutrition, exercise and aging. J. Am. Coll. Nutr. 23:601S–609S.

FAO/WHO. 1991. Protein quality evaluation.pdf. (Rome, Italy. Retrieved from http://www.fao.org/docrep/013/t0501e/t0501e00.pdf                

Flegal, K.M., M.D. Carroll, B.K. Kit, and C.L. Ogden. 2012.  Prevalence of obesity and trends in the distribution of body mass index among US adults, 1999–2010.  JAMA 307:491–497.        

Gaffney-Stromberg, E., K. Insogna, J. Kerstetter, and N. Rodriguez. 2009.  Increasing dietary protein requirements in the elderly for optimal muscle and bone health.  J. Am. Geriatric Soc. 57:1073–1079.

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 

Paddon-Jones, D., and B.B. Rasmussen. 2009. Dietary protein recommendations and the prevention of sarcopenia. Curr. Opinions Clin. Nutr. Metabolic Care 12:86–90. 

Paddon-Jones, D., K.R. Short, W.W. Campbell, E. Volpi, and R.R. Wolfe.  2008.  Role of dietary protein in the sarcopenia of aging.  Amer. J. Clin. Nutr. 87:1562S–1566S. Young, J.F., M. Therkildsen, B. Ekstrand, B.N. Che, M.K. Larsen, N. Oksbjerg, J. Stagsted.  2013. Review: Novel aspects of health promoting compounds in meat.  Meat Sci 95:904–911.

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. 

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

Srikanthan, P., A.L. Hevener, and A.S. Karlamangla. 2010. Sarcopenia exacerbates obesity-associated insulin resistance and dysglycemia: Findings from the Natl. Health Nutr. Exam. Survey III. PLoS One, 5. 

Thornell, L.E. 2011. Sarcopenic obesity: Satellite cells in the aging muscle. Curr. Opinion Clin. Nutr. Metab. Care 14:22–27. 

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. 

Young, J.F., M. Therkildsen, B. Ekstrand, B.N. Che, M.K. Larsen, N. Oksbjerg, J. Stagsted. 2013. Review: Novel aspects of health promoting compounds in meat.  Meat Sci 95:904–911.

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.