本期封面：
参考文献：
[1]Sylwia Bulanda and B. Janoszka. “Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives—A Literature Review.” International Journal of Environmental Research and Public Health (2022).
[2]The Gut Microbial Metabolite Trimethylamine N -oxide, Incident CKD, and Kidney Function Decline.
[3]Gut microbiota-derived metabolite trimethylamine-N-oxide and multiple health outcomes: an umbrella review and updated meta-analysis.
[4]J. Wise. “High intake of saturated fats is linked to increased risk of heart disease.” British medical journal (2016).
[5] Zheng, Yan et al. “Association of changes in red meat consumption with total and cause specific mortality among US women and men: two prospective cohort studies.” BMJ (Clinical research ed.) vol. 365 l2110. 12 Jun. 2019
[6] Afshin, Ashkan, et al. "Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017." The Lancet 393.10184 (2019): 1958-1972.
[7]陈雪君,刘建新.肉中的功能性成分及其营养调控[J].食品与生物技术学报,2012,31(03):253-258.. 陈雪君; 刘建新.