МЯСО ДЛЯ СПОРТСМЕНОВ: ПРЕИМУЩЕСТВА И НЕДОСТАТКИ

В фильме разбираем работы: 1. Nešić KD, Lukić MS, Marković RV. Fatty acids from beef feed to beef meat. Food and Feed Research. 2024;51(1):97-108. 2. Sanders LM, Palacios OM, Wilcox ML, Maki KC. Beef Consumption and Cardiovascular Disease Risk Factors: A Systematic Review and Meta-analysis of Randomized Controlled Trials. Curr Dev Nutr. 2024 Nov 2;8(12):104500. 3. Hill ER, O’Connor LE, Wang Y, Clark CM, McGowan BS, Forman MR, Campbell WW. Red and processed meat intakes and cardiovascular disease and type 2 diabetes mellitus: An umbrella systematic review and assessment of causal relations using Bradford Hill’s criteria. Crit Rev Food Sci Nutr. 2024;64(9):2423-2440. 4. Xu X, Hu S, Shen S, Ding F, Shao J, Shen X, Chen T, Xu X, Yan J, Zhu Y, Cai Q, Yu W. Associations between Multiple Food Consumption Frequencies and the Incidence of Cardiovascular Disease in High Cardiac Risk Subjects. Rev Cardiovasc Med. 2024 Nov 20;25(11):412. 5. Siddiqui SA, Bhowmik S, Afreen M, Ucak İ, Ikram A, Gerini F, Mehdizadeh M, Ayivi RD, Castro-Muñoz R. Bodybuilders and high-level meat consumers’ behavior towards rabbit, beef, chicken, turkey, and lamb meat: A comparative review. Nutrition. 2024 Mar;119:112305. Больше эксклюзивной информации: ► Вебинары профессора на сайте ► подробнее через WhatsApp Не забудьте подписаться:► Паблик ВКонтакте -