Comments on "Guidelines to restrict consumption of red meat to under 350g/week based on colorectal cancer risk are not consistent with health evidence"

IF 3.2 3区医学 Q2 NUTRITION & DIETETICS

Nutrition Pub Date : 2024-03-29 DOI:10.1016/j.nut.2024.112443

William B. Grant Ph.D.

引用次数: 0

查看原文本刊更多论文

关于 "根据结直肠癌风险将红肉食用量限制在 350 克/周以下的指导方针与健康证据不符 "的评论

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Nutrition 医学-营养学

CiteScore

7.80

自引率

2.30%

发文量

300

审稿时长

60 days

期刊介绍： Nutrition has an open access mirror journal Nutrition: X, sharing the same aims and scope, editorial team, submission system and rigorous peer review. Founded by Michael M. Meguid in the early 1980''s, Nutrition presents advances in nutrition research and science, informs its readers on new and advancing technologies and data in clinical nutrition practice, encourages the application of outcomes research and meta-analyses to problems in patient-related nutrition; and seeks to help clarify and set the research, policy and practice agenda for nutrition science to enhance human well-being in the years ahead.