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Abstract

Regular Consumption of Either Red Meat or Soy Protein Does Not Raise Cardiovascular Disease Risk Factors in Men at Heightened Risk

1
Liggins Institute, The University of Auckland, Auckland 1023, New Zealand
2
Food Nutrition & Health Team, AgResearch Ltd, Palmerston North 4474, New Zealand
3
The High-Value Nutrition Science Challenge, Auckland 1023, New Zealand
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Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail 1902, Bangladesh
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Riddet Institute, Massey University, Palmerston North 4474, New Zealand
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Faculty of Health and Medicine, University of Newcastle, Callaghan NSW 2308, Australia
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Faculty of Medicine and Health Sciences, Macquarie University, North Ryde NSW 2109, Australia
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Biosfer Teslab SL, 43007 Tarragona, Spain
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DEEEA, Metabolomics Platform, Universitat Rovira i Virgili, Institut de Investigació Sanitaria Pere Virgili (IISPV), 43003 Tarragona, Spain
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Spanish Biomedical Research Centre in Diabetes and Associated Metabolic Disorders (CIBERDEM), Institute of Health Carlos III, 28029 Madrid, Spain
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Proteins & Metabolites Team, AgResearch Ltd, Lincoln 7674, New Zealand
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Meat Quality Team, AgResearch Ltd, Palmerston North 4474, New Zealand
13
Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research, 117609 Singapore, Singapore
*
Author to whom correspondence should be addressed.
Presented at the 2019 Annual Meeting of the Nutrition Society of New Zealand, Napier, New Zealand, 28–29 November 2019.
Proceedings 2019, 37(1), 21; https://doi.org/10.3390/proceedings2019037021
Published: 13 December 2019
(This article belongs to the Proceedings of 2019 Annual Meeting of the Nutrition Society of New Zealand)
Note: In lieu of an abstract, this is an excerpt from the first page.

Red meat restriction in the diet is increasingly recommended, with vegetarian-based diets being promoted. [...]
MDPI and ACS Style

Milan, A.M.; Mitchell, S.M.; Prodhan, U.; Dias, C.B.; Garg, M.; Grau, N.A.; Subbaraj, A.; Fraser, K.; Bermingham, E.; Cameron-Smith, D. Regular Consumption of Either Red Meat or Soy Protein Does Not Raise Cardiovascular Disease Risk Factors in Men at Heightened Risk. Proceedings 2019, 37, 21. https://doi.org/10.3390/proceedings2019037021

AMA Style

Milan AM, Mitchell SM, Prodhan U, Dias CB, Garg M, Grau NA, Subbaraj A, Fraser K, Bermingham E, Cameron-Smith D. Regular Consumption of Either Red Meat or Soy Protein Does Not Raise Cardiovascular Disease Risk Factors in Men at Heightened Risk. Proceedings. 2019; 37(1):21. https://doi.org/10.3390/proceedings2019037021

Chicago/Turabian Style

Milan, Amber M., Sarah M. Mitchell, Utpal Prodhan, Cintia B. Dias, Manohar Garg, Núria Amigó Grau, Arvind Subbaraj, Karl Fraser, Emma Bermingham, and David Cameron-Smith. 2019. "Regular Consumption of Either Red Meat or Soy Protein Does Not Raise Cardiovascular Disease Risk Factors in Men at Heightened Risk" Proceedings 37, no. 1: 21. https://doi.org/10.3390/proceedings2019037021

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