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pro vyhledávání: '"Dietary heme iron"'
Akademický článek
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Autor:
Wang, Fenglei, Glenn, Andrea, Tobias, Deirdre, Tabung, Fred, Manson, JoAnn, Willett, Walter, Rimm, Eric, Sun, Qi, Hu, Frank
Publikováno v:
In Current Developments in Nutrition July 2023 7 Supplement 1
Autor:
Jin, Yimin a, 1, Huang, Yang b, 1, Zhang, Tongshuai c, d, 1, Sun, Qixu e, Zhang, Yao c, Zhang, Peiru f, Wang, Guangyou c, d, ⁎⁎, Zhang, Jingyu g, ⁎⁎⁎, Wu, Jinrong h, ⁎
Publikováno v:
In Heliyon 15 October 2024 10(19)
Autor:
White, Desley L. *, Collinson, Avril
Publikováno v:
In Advances in Nutrition July 2013 4(4):403-411
Publikováno v:
In The American Journal of Clinical Nutrition October 2012 96(4):848-854
Autor:
Louis Robert Pasquale, Stephanie eLoomis, Hugues eAschard, Jae Hee eKang, Marilyn C Cornelis, Lu eQi, Peter eKraft, Frank eHu
Publikováno v:
Frontiers in Genetics, Vol 4 (2013)
Aims/hypothesis: Genome-wide association studies have identified over 50 new genetic loci for type 2 diabetes (T2D). Several studies conclude that higher dietary heme iron intake increases the risk of T2D. Therefore we assessed whether the relation b
Externí odkaz:
https://doaj.org/article/890d93844d804f6d93196331cf2a6ec4
Autor:
Katsumura, Masanori1, Takagi, Shoko1, Oya, Hana1, Tamura, Shohei1, Saneyasu, Takaoki1, Honda, Kazuhisa1 honda@tiger.kobe-u.ac.jp, Kamisoyama, Hiroshi1
Publikováno v:
Animal Science Journal. Aug2017, Vol. 88 Issue 8, p1100-1106. 7p.
Autor:
Yimin Jin, Yang Huang, Tongshuai Zhang, Qixu Sun, Yao Zhang, Peiru Zhang, Guangyou Wang, Jingyu Zhang, Jinrong Wu
Publikováno v:
Heliyon, Vol 10, Iss 19, Pp e38758- (2024)
Background: Iron metabolism disorders significantly increase the risk of diabetes and its related complications by inducing oxidative stress, inflammation, insulin resistance, and disturbances in glucose and lipid metabolism. However, whether dietary
Externí odkaz:
https://doaj.org/article/69a6aa52d72a40eb9b64129584dbce59
Autor:
Bernd Kaina, Tanja Schwerdtle, Nina Seiwert, Janine Adam, Sebastian Foersch, Stefan Wirtz, Jörg Fahrer, Pablo Steinberg, Nadine Hövelmeyer, Petra Adams-Quack
Publikováno v:
Archives of Toxicology
The consumption of red meat is associated with an increased risk for colorectal cancer (CRC). Multiple lines of evidence suggest that heme iron as abundant constituent of red meat is responsible for its carcinogenic potential. However, the underlying
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1c2142c0a67ce60dafe6f46359f6905
http://europepmc.org/articles/PMC8241717
http://europepmc.org/articles/PMC8241717
Autor:
van der A, Daphne L., Peeters, Petra H.M., Grobbee, Diederick E., Roest, Mark, Voorbij, Hieronymus A.M., van der Schouw, Yvonne T.
Publikováno v:
In Nutrition, Metabolism and Cardiovascular Diseases 2006 16(1):60-68