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Processing of meats and cardiovascular risk: time to focus on preservatives
Dietary guidelines emphasize selecting lean (low-fat) meats to reduce saturated fat and cholesterol, but growing evidence suggests that health effects may relate to other ingredients, such as sodium, heme iron, or L-carnitine. Understanding how meats influence health, and on which nutrients this rel...
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| Główni autorzy: | , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
BioMed Central
2013
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3680013/ https://ncbi.nlm.nih.gov/pubmed/23701737 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1741-7015-11-136 |
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