Red meat consumption and risk of frailty in older women.
Ellen A StruijkTeresa T FungMercedes Sotos-PrietoFernando Rodriguez-ArtalejoWalter C WillettFrank B HuEsther Lopez-GarciaPublished in: Journal of cachexia, sarcopenia and muscle (2021)
Habitual consumption of unprocessed and processed red meat was associated with a higher risk of frailty. Replacement of red meat by other protein sources might reduce the risk of frailty. These findings are in line with dietary guidelines promoting diets that emphasize plant-based sources of protein.