紅肉是什麼？容易致癌嗎？認識紅肉、白肉的差異及營養價值

PNAS（A red meat-derived glycan promotes inflammation and cancer progression）https://www.pnas.org/doi/10.1073/pnas.1417508112 Accessed March 7, 2022

University of Oxford（MEAT INTAKE AND CANCER RISK: PROSPECTIVE

ANALYSES IN UK BIOBANK）https://jech.bmj.com/content/jech/73/Suppl_1/A15.2.full.pdf

Accessed March 7, 2022

台大醫院健康電子報（乳癌治療飲食）https://epaper.ntuh.gov.tw/health/202004/health_1.html?utm_source=%E8%B6%85%E9%80%A3%E7%B5%90&utm_medium=%E9%9B%BB%E5%AD%90%E9%83%B5%E4%BB%B6&utm_campaign=%E9%9B%BB%E5%AD%90%E5%A0%B1%E7%99%BC%E5%A0%B1%E6%A9%9F?utm_source=%E8%B6%85%E9%80%A3%E7%B5%90&utm_medium=%E9%9B%BB%E5%AD%90%E9%83%B5%E4%BB%B6&utm_campaign=%E9%9B%BB%E5%AD%90%E5%A0%B1%E7%99%BC%E5%A0%B1%E6%A9%9F Accessed March 7, 2022

全民健康基金會（「紅白」大對抗？！ 紅肉、白肉，到底哪種肉較健康？）https://www.twhealth.org.tw/journalView.php?cat=54&sid=922&page=1 Accessed March 7,.2022

Viva（Red meat, processed meat and white meat）https://viva.org.uk/health/why-animal-products-harm/meat-the-truth/red-meat-processed-meat-and-white-meat/ Accessed March 7,.2022