ReviewAntioxidants (Basel, Switzerland)2019
Caveats for the Good and Bad of Dietary Red Meat.
Review in Antioxidants (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed, 17 citations in OpenAlex.
- Relationship between Mediterranean diet and periodontal inflammation in a UK population: A cross-sectional study.Journal of periodontology · 2026Article
- Fatty liver reexamined choline and mitochondrial toxin amelioration.World journal of biological chemistry · 2025Review
- Red meat vs. white meat: A comparative analysis of histological characteristics, nutritional profiles, and health implications.Food chemistry: X · 2025Review
- Modification Role of Dietary Antioxidants in the Association of High Red Meat Intake and Lung Cancer Risk: Evidence from a Cancer Screening Trial.Antioxidants (Basel, Switzerland) · 2024Article
- Fatty Acid and Micronutrient Profile of Longissimus Lumborum from Red Angus and Red Angus x Akaushi Cattle Finished on Grass or Grain.Foods (Basel, Switzerland) · 2022Article
- Diet quality and periodontal disease: Results from the oral infections, glucose intolerance and insulin resistance study (ORIGINS).Journal of clinical periodontology · 2021Article
- Can Meat and Meat-Products Induce Oxidative Stress?Antioxidants (Basel, Switzerland) · 2020Review
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Red meat and its constituents of heme iron or free iron have been the target of scrutiny related to their purported association to many chronic diseases. However, in contrast, red meat provides a rich source of nutrition. In 2007, Al Tappel hypothesized that the mechanistic explanation for the adverse impact of iron and heme iron could be the strong influence these substances have in initiating and promoting oxidative stress. Also, there is an emphasis on the importance of dietary antioxidants in the modulation of these adverse effects. The goal of this argumentative review is to provide an update of the importance of dietary red meat for health, and the hypothesis that oxidative stress initiated by dietary iron and heme iron may be related to chronic diseases, with a particular emphasis on recent research that impacts the paradigm. We also examine potential dietary changes that could substantially modify the potential adverse outcomes of chronic diseases initiated by heme iron mechanisms, e.g., consumption of antioxidant-rich fruits and vegetables.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.