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Title
Red meat consumption and risk of frailty in older women
Authors
Keywords
-
Journal
Journal of Cachexia Sarcopenia and Muscle
Volume 13, Issue 1, Pages 210-219
Publisher
Wiley
Online
2021-11-10
DOI
10.1002/jcsm.12852
References
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Related references
Note: Only part of the references are listed.- Diet quality and risk of frailty among older women in the Nurses’ Health Study
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- Homocysteine and C-reactive protein levels are associated with frailty in older Spaniards: The Toledo Study for Healthy Aging
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- OUP accepted manuscript
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- Perspective: Protein Requirements and Optimal Intakes in Aging: Are We Ready to Recommend More Than the Recommended Daily Allowance?
- (2018) Daniel A Traylor et al. Advances in Nutrition
- Dietary Factors Associated with the Development of Physical Frailty in Community-Dwelling Older Adults
- (2018) Rei Otsuka et al. Journal of Nutrition Health & Aging
- High-Protein Foods and Physical Activity Protect Against Age-Related Muscle Loss and Functional Decline
- (2017) M Loring Bradlee et al. JOURNALS OF GERONTOLOGY SERIES A-BIOLOGICAL SCIENCES AND MEDICAL SCIENCES
- Oxidative stress and frailty: A systematic review and synthesis of the best evidence
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- Origin, Methods, and Evolution of the Three Nurses’ Health Studies
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- Instruments to Assess Sarcopenia and Physical Frailty in Older People Living in a Community (Care) Setting: Similarities and Discrepancies
- (2015) Donja M. Mijnarends et al. Journal of the American Medical Directors Association
- The burden of disease in older people and implications for health policy and practice
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- Protein-enriched diet, with the use of lean red meat, combined with progressive resistance training enhances lean tissue mass and muscle strength and reduces circulating IL-6 concentrations in elderly women: a cluster randomized controlled trial
- (2014) Robin M Daly et al. AMERICAN JOURNAL OF CLINICAL NUTRITION
- Effects of leucine-rich protein supplements on anthropometric parameter and muscle strength in the elderly: A systematic review and meta-analysis
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- (2011) An Pan et al. AMERICAN JOURNAL OF CLINICAL NUTRITION
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