蘇暢 麻豆

蘇暢 麻豆

参考尊府：

[1]Sylwia Bulanda and B. Janoszka. “Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives—A Literature Review.” International Journal of Environmental Research and Public Health (2022).

[2]The Gut Microbial Metabolite Trimethylamine N -oxide， Incident CKD， and Kidney Function Decline.

[3]Gut microbiota-derived metabolite trimethylamine-N-oxide and multiple health outcomes: an umbrella review and updated meta-analysis.

[4]J. Wise. “High intake of saturated fats is linked to increased risk of heart disease.” British medical journal (2016).

[5] Zheng， Yan et al. “Association of changes in red meat consumption with total and cause specific mortality among US women and men: two prospective cohort studies.” BMJ (Clinical research ed.) vol. 365 l2110. 12 Jun. 2019

[6] Afshin， Ashkan， et al. "Health effects of dietary risks in 195 countries， 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017." The Lancet 393.10184 (2019): 1958-1972.

[7]陈雪君，刘建新.肉中的功能性身分过甚养分调控[J].食物与生物手艺学报，2012蘇暢 麻豆，31(03):253-258.. 陈雪君; 刘建新.