Red Meat Consumption, Iron Status, and Cardiometabolic Risk in Qatari Adults: A Cross-Sectional Gender-Stratified Analysis from the QPHI-QBB Data in Qatar
Higher red meat intake is associated with improved iron status, particularly ferritin levels, and gender-specific effects on hemoglobin and cholesterol levels. Moderate red meat intake may support iron health while maintaining a favorable lipid profile.
Authors
- Nadin M. Abdel Razeq (ORCID: https://orcid.org/0000-0002-7060-3646)
- Reema Tayyem (ORCID: https://orcid.org/0000-0003-1640-0511)
- Yasmen Khial (ORCID: https://orcid.org/0009-0007-8307-787X)
- Hanaa Mousa (ORCID: https://orcid.org/0000-0002-2739-5407)
Institutions
- Qatar University (QA)
Publication Details
- Journal
- Foods
- Published
- 2025-06-18
- DOI
- https://doi.org/10.3390/foods14122134
- Primary Topic
- Nutritional Studies and Diet
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Qatar University