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EA Struijk, JR Banegas, F Rodríguez-Artalejo and E Lopez-Garcia
Abstract
Meat is an important source of high-quality protein and vitamin B but also has a relatively high content of saturated and trans fatty acids. Although protein and vitamin B intake seems to protect people from functional limitations, little is known about the effect of habitual meat consumption on physical function. The objective of this study was to examine the prospective association between the intake of meat (processed meat, red meat, and poultry) and physical function impairment in older adults.
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Concepts
Fatty acid, Fatty acids, White meat, Hydrogenation, Meat, Lipid, Saturated fat, Nutrition
MeSH headings
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