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  4. Publikationen Life Sciences und Facility Management
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dc.contributor.authorBattaglia Richi, Evelyne-
dc.contributor.authorBaumer, Beatrice-
dc.contributor.authorConrad, Beatrice-
dc.contributor.authorDarioli, Roger-
dc.contributor.authorSchmid, Alexandra-
dc.contributor.authorKeller, Ulrich-
dc.date.accessioned2019-02-25T15:23:26Z-
dc.date.available2019-02-25T15:23:26Z-
dc.date.issued2015-
dc.identifier.issn0300-9831de_CH
dc.identifier.issn1664-2821de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/15650-
dc.description.abstractRecent evidence from large prospective US and European cohort studies and from meta-analyses of epidemiological studies indicates that the long-term consumption of increasing amounts of red meat and particularly of processed meat is associated with an increased risk of total mortality, cardiovascular disease, colorectal cancer and type 2 diabetes, in both men and women. The association persists after inclusion of known confounding factors, such as age, race, BMI, history, smoking, blood pressure, lipids, physical activity and multiple nutritional parameters in multivariate analysis. The association has not always been noted with red meat, and it has been absent with white meat. There is evidence of several mechanisms for the observed adverse effects that might be involved, however, their individual role is not defined at present. It is concluded that recommendations for the consumption of unprocessed red meat and particularly of processed red meat should be more restrictive than existing recommendations. Restrictive recommendations should not be applied to subjects above about 70 years of age, as the studies quoted herein did not examine this age group, and the inclusion of sufficient protein supply (e. g. in the form of meat) is particularly important in the elderly.de_CH
dc.language.isoende_CH
dc.publisherHogrefede_CH
dc.relation.ispartofInternational Journal for Vitamin and Nutrition Researchde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectCardiovascular diseasede_CH
dc.subjectColon cancerde_CH
dc.subjectDiabetes type 2de_CH
dc.subjectMeatde_CH
dc.subjectMortalityde_CH
dc.subjectPoultryde_CH
dc.subjectProcessed meatde_CH
dc.subjectProteinde_CH
dc.subjectRed meatde_CH
dc.subject.ddc613.2: Diätetikde_CH
dc.titleHealth risks associated with meat consumption : a review of epidemiological studiesde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1024/0300-9831/a000224de_CH
dc.identifier.pmid26780279de_CH
zhaw.funding.euNode_CH
zhaw.issue1-2de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end78de_CH
zhaw.pages.start70de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume85de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedLM-Technologiede_CH
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Battaglia Richi, E., Baumer, B., Conrad, B., Darioli, R., Schmid, A., & Keller, U. (2015). Health risks associated with meat consumption : a review of epidemiological studies. International Journal for Vitamin and Nutrition Research, 85(1-2), 70–78. https://doi.org/10.1024/0300-9831/a000224
Battaglia Richi, E. et al. (2015) ‘Health risks associated with meat consumption : a review of epidemiological studies’, International Journal for Vitamin and Nutrition Research, 85(1-2), pp. 70–78. Available at: https://doi.org/10.1024/0300-9831/a000224.
E. Battaglia Richi, B. Baumer, B. Conrad, R. Darioli, A. Schmid, and U. Keller, “Health risks associated with meat consumption : a review of epidemiological studies,” International Journal for Vitamin and Nutrition Research, vol. 85, no. 1-2, pp. 70–78, 2015, doi: 10.1024/0300-9831/a000224.
BATTAGLIA RICHI, Evelyne, Beatrice BAUMER, Beatrice CONRAD, Roger DARIOLI, Alexandra SCHMID und Ulrich KELLER, 2015. Health risks associated with meat consumption : a review of epidemiological studies. International Journal for Vitamin and Nutrition Research. 2015. Bd. 85, Nr. 1-2, S. 70–78. DOI 10.1024/0300-9831/a000224
Battaglia Richi, Evelyne, Beatrice Baumer, Beatrice Conrad, Roger Darioli, Alexandra Schmid, and Ulrich Keller. 2015. “Health Risks Associated with Meat Consumption : A Review of Epidemiological Studies.” International Journal for Vitamin and Nutrition Research 85 (1-2): 70–78. https://doi.org/10.1024/0300-9831/a000224.
Battaglia Richi, Evelyne, et al. “Health Risks Associated with Meat Consumption : A Review of Epidemiological Studies.” International Journal for Vitamin and Nutrition Research, vol. 85, no. 1-2, 2015, pp. 70–78, https://doi.org/10.1024/0300-9831/a000224.


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