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OpenAlex Citation Counts

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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Red meat intake and risk of coronary heart disease among US men: prospective cohort study
Laila Al‐Shaar, Ambika Satija, Dong D. Wang, et al.
BMJ (2020), pp. m4141-m4141
Open Access | Times Cited: 157

Showing 1-25 of 157 citing articles:

European Society of Cardiology: cardiovascular disease statistics 2021
Adam Timmis, Panos Vardas, Nick Townsend, et al.
European Heart Journal (2021) Vol. 43, Iss. 8, pp. 716-799
Open Access | Times Cited: 770
The Safe and Effective Use of Plant-Based Diets with Guidelines for Health Professionals
Winston J. Craig, Ann Reed Mangels, Ujué Fresán, et al.
Nutrients (2021) Vol. 13, Iss. 11, pp. 4144-4144
Open Access | Times Cited: 199
Plant-based animal product alternatives are healthier and more environmentally sustainable than animal products
Christopher Bryant
Future Foods (2022) Vol. 6, pp. 100174-100174
Open Access | Times Cited: 158
Plant Protein and Plant-Based Meat Alternatives: Consumer and Nutrition Professional Attitudes and Perceptions
Madeline Estell, Jaimee Hughes, Sara Grafenauer
Sustainability (2021) Vol. 13, Iss. 3, pp. 1478-1478
Open Access | Times Cited: 139
Dietary recommendations for prevention of atherosclerosis
Gabriele Riccardi, Annalisa Giosuè, Ilaria Calabrese, et al.
Cardiovascular Research (2021) Vol. 118, Iss. 5, pp. 1188-1204
Open Access | Times Cited: 108
Health effects associated with consumption of unprocessed red meat: a Burden of Proof study
Haley Lescinsky, Ashkan Afshin, Charlie Ashbaugh, et al.
Nature Medicine (2022) Vol. 28, Iss. 10, pp. 2075-2082
Open Access | Times Cited: 105
Vegetarian and vegan diets and the risk of cardiovascular disease, ischemic heart disease and stroke: a systematic review and meta-analysis of prospective cohort studies
Jarle Sæby Dybvik, Mette Svendsen, Dagfinn Aune
European Journal of Nutrition (2022) Vol. 62, Iss. 1, pp. 51-69
Open Access | Times Cited: 88
Healthy Aging and Dietary Patterns
Ligia J. Domínguez, Nicola Veronese, Eleonora Baiamonte, et al.
Nutrients (2022) Vol. 14, Iss. 4, pp. 889-889
Open Access | Times Cited: 81
Red meat consumption, cardiovascular diseases, and diabetes: a systematic review and meta-analysis
Wenming Shi, Xin Huang, C. Mary Schooling, et al.
European Heart Journal (2023) Vol. 44, Iss. 28, pp. 2626-2635
Open Access | Times Cited: 75
Substitution of animal-based with plant-based foods on cardiometabolic health and all-cause mortality: a systematic review and meta-analysis of prospective studies
Manuela Neuenschwander, Julia Stadelmaier, Julian Eble, et al.
BMC Medicine (2023) Vol. 21, Iss. 1
Open Access | Times Cited: 52
Recent Advances in the Processing and Manufacturing of Plant-Based Meat
Yu Wang, Wei Cai, Li Li, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 3, pp. 1276-1290
Closed Access | Times Cited: 44
Implications of food ultra-processing on cardiovascular risk considering plant origin foods: an analysis of the UK Biobank cohort
Fernanda Rauber, Maria Laura da Costa Louzada, Kiara Chang, et al.
The Lancet Regional Health - Europe (2024) Vol. 43, pp. 100948-100948
Open Access | Times Cited: 23
Meat consumption and risk of ischemic heart disease: A systematic review and meta-analysis
Keren Papier, Anika Knüppel, Nandana Syam, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 3, pp. 426-437
Open Access | Times Cited: 79
Gut microbiota signatures of long-term and short-term plant-based dietary pattern and cardiometabolic health: a prospective cohort study
Zelei Miao, Wenwen Du, Congmei Xiao, et al.
BMC Medicine (2022) Vol. 20, Iss. 1
Open Access | Times Cited: 44
Scientific advice related to nutrient profiling for the development of harmonised mandatory front‐of‐pack nutrition labelling and the setting of nutrient profiles for restricting nutrition and health claims on foods
Dominique Turck, Torsten Bohn, Jacqueline Castenmiller, et al.
EFSA Journal (2022) Vol. 20, Iss. 4
Open Access | Times Cited: 40
Novel Insights into the Molecular Mechanisms of Atherosclerosis
Armanda Wojtasińska, Weronika Frąk, Wiktoria Lisińska, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 17, pp. 13434-13434
Open Access | Times Cited: 39
Perspective: Plant-Based Meat Alternatives Can Help Facilitate and Maintain a Lower Animal to Plant Protein Intake Ratio
Mark Messina, Alison M. Duncan, Andrea J. Glenn, et al.
Advances in Nutrition (2023) Vol. 14, Iss. 3, pp. 392-405
Open Access | Times Cited: 28
A Review of Healthy Dietary Choices for Cardiovascular Disease: From Individual Nutrients and Foods to Dietary Patterns
Wenjing Chen, Shuqing Zhang, Xiao Hu, et al.
Nutrients (2023) Vol. 15, Iss. 23, pp. 4898-4898
Open Access | Times Cited: 23
Are novel plant-based meat alternatives the healthier choice?
Rowan El Sadig, Jianping Wu
Food Research International (2024) Vol. 183, pp. 114184-114184
Open Access | Times Cited: 15
Plant-based diets and cardiovascular risk factors: a comparison of flexitarians, vegans and omnivores in a cross-sectional study
Anja Bruns, Theresa Greupner, Josefine Nebl, et al.
BMC Nutrition (2024) Vol. 10, Iss. 1
Open Access | Times Cited: 11
Impact of fundamental components of the Mediterranean diet on the microbiota composition in blood pressure regulation
Ana Karina Zambrano, Santiago Cadena-Ullauri, Viviana A. Ruiz‐Pozo, et al.
Journal of Translational Medicine (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 9
Indicators and Recommendations for Assessing Sustainable Healthy Diets
Maite M. Aldaya, Francisco C. Ibáñez, Paula Domínguez-Lacueva, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 999-999
Open Access | Times Cited: 49
Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies
M. Juárez, Stephanie Lam, B. M. Bohrer, et al.
Foods (2021) Vol. 10, Iss. 4, pp. 872-872
Open Access | Times Cited: 44
The Influence of Animal- or Plant-Based Diets on Blood and Urine Trimethylamine-N-Oxide (TMAO) Levels in Humans
Mauro Lombardo, Giovanni Aulisa, Daniele Marcon, et al.
Current Nutrition Reports (2022) Vol. 11, Iss. 1, pp. 56-68
Closed Access | Times Cited: 36
Plant-Based Meat Analogues Weaken Gastrointestinal Digestive Function and Show Less Digestibility Than Real Meat in Mice
Yunting Xie, Linlin Cai, Zhiji Huang, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 39, pp. 12442-12455
Closed Access | Times Cited: 35
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