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Micha, R., Wallace, S. K., & Mozaffarian, D. (2010). Red and processed meat consumption and risk of incident coronary heart disease, stroke, and diabetes mellitus: a systematic review and meta-analysis. Circulation, 121(21), 2271–2283.
Tighe, P., Duthie, G., Vaughan, N., Brittenden, J., Simpson, W. G., Duthie, S., . . . Thies, F. (2010). Effect of increased consumption of whole-grain foods on blood pressure and other cardiovascular risk markers in healthy middle-aged persons: a randomized controlled trial. The American Journal of Clinical Nutrition, 92(4), 733-740. doi:10.3945/ajcn.2010.29417
Sun, Q. (2012). Red Meat Consumption and Mortality. Archives of Internal Medicine,172(7), 555. doi:10.1001/archinternmed.2011.2287
Wang, D. D., Li, Y., Chiuve, S. E., Stampfer, M. J., Manson, J. A. E., Rimm, E. B., Willett, W. C., & Hu, F. B. (2016). Association of specific dietary fats with total and cause-specific mortality. JAMA Internal Medicine, 176(8), 1134. https://doi.org/10.1001/jamainternmed.2016.2417
A visual guide to healthy and unhealthy carbs, fats, and proteins