The health impact of substituting unprocessed red meat by pulses in the Danish diet.

Autor: Fabricius FA; Division of Diet, Disease Prevention and Toxicology, National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark., Thomsen ST; Division of Diet, Disease Prevention and Toxicology, National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark., Fagt S; Division of Risk Assessment and Nutrition, National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark., Nauta M; Division of Diet, Disease Prevention and Toxicology, National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark. maana@food.dtu.dk.

Publikováno v: European journal of nutrition [Eur J Nutr] 2021 Sep; Vol. 60 (6), pp. 3107-3118. Date of Electronic Publication: 2021 Jan 30.