Health co-benefits of sustainable dietary transitions to reduced red and processed meat intake in the United Kingdom: a modelling study
- DOI
- 10.1007/s00394-026-04093-6
- Published
- 2026-09-17
- Container
- European Journal of Nutrition
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1007/s00394-026-04093-6,
title = {Health co-benefits of sustainable dietary transitions to reduced red and processed meat intake in the United Kingdom: a modelling study},
author = {Patricia Eustachio Colombo and Olivia Auclair and James Milner and Angela Fontan and Silvia Pastorino and Sara Monteiro Pires and André Hesselink and Marie Löf and Rosemary Green},
year = {2026},
journal = {European Journal of Nutrition},
doi = {10.1007/s00394-026-04093-6},
url = {https://doi.org/10.1007/s00394-026-04093-6}
}RIS
TY - JOUR TI - Health co-benefits of sustainable dietary transitions to reduced red and processed meat intake in the United Kingdom: a modelling study AU - Patricia Eustachio Colombo AU - Olivia Auclair AU - James Milner AU - Angela Fontan AU - Silvia Pastorino AU - Sara Monteiro Pires AU - André Hesselink AU - Marie Löf AU - Rosemary Green PY - 2026 JO - European Journal of Nutrition DO - 10.1007/s00394-026-04093-6 UR - https://doi.org/10.1007/s00394-026-04093-6 ER -
APA
Colombo, P. E., Auclair, O., Milner, J., Fontan, A., Pastorino, S., Pires, S. M., Hesselink, A., Löf, M., & Green, R. (2026). Health co-benefits of sustainable dietary transitions to reduced red and processed meat intake in the United Kingdom: a modelling study. European Journal of Nutrition. https://doi.org/10.1007/s00394-026-04093-6
Source records
- crossref · retrieved 2026-11-05T17:07:53.203Z