Sources
- Kris Sollid, RD, Senior Director, Nutrition Communications, International Food Information Council Foundation,
- Malina Malkani, MS, RD, Spokesperson, Academy of Nutrition and Dietetics, New York.
- Food and Nutrition Research: “Role of poultry meat in a balanced diet aimed at maintaining health and wellbeing: an Italian consensus statement.”
- Food and Agriculture Organization of the United Nations, “FAO’s animal production and health division: meat & meat products.”
- Proceedings of the Nutrition Society: “The role of red meat in the diet: nutrition and health benefits”
- Nutrients: “Dietary intake of meat cooking-related mutagens (HCAs) and risk of colorectal adenoma and cancer: a systematic review and meta-analysis”
- British Medical Bulletin: “The cancer risk related to meat and meat products”
- Journal of the American Medical Association: “Association between dietary factors and mortality from heart disease, stroke, and type 2 diabetes in the United States”
- American Heart Association: “Prevention and treatment of high cholesterol (hyperlipidemia)”
- Rogel Cancer Center, University of Michigan, “Why is iron important?”