N‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction
Meilian Liang,
Jianping Wu,
Hongying Li
et al.
Abstract:One of the most consistent epidemiological associations between diet and human disease risk is the impact of consuming red meat and processed meat products. In recent years, the health concerns surrounding red meat and processed meat have gained worldwide attention. The fact that humans have lost the ability to synthesize N‐glycolylneuraminic acid (Neu5Gc) makes red meat and processed meat products the most important source of exogenous Neu5Gc for humans. As our research of Neu5Gc has increased, it has been di… Show more
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