Meat consumption and mortality - results from the European Prospective Investigation into Cancer and Nutrition
OPEN BMC medicine | 19 Mar 2013
S Rohrmann, K Overvad, HB Bueno-de-Mesquita, MU Jakobsen, R Egeberg, A Tjønneland, L Nailler, MC Boutron-Ruault, F Clavel-Chapelon, V Krogh, D Palli, S Panico, R Tumino, F Ricceri, MM Bergmann, H Boeing, K Li, R Kaaks, KT Khaw, NJ Wareham, FL Crowe, TJ Key, A Naska, A Trichopoulou, D Trichopoulos, M Leenders, PH Peeters, D Engeset, CL Parr, G Skeie, P Jakszyn, MJ Sánchez, JM Huerta, ML Redondo, A Barricarte, P Amiano, I Drake, E Sonestedt, G Hallmans, I Johansson, V Fedirko, I Romieux, P Ferrari, T Norat, AC Vergnaud, E Riboli and AJ Linseisen
Recently, some US cohorts have shown a moderate association between red and processed meat consumption and mortality supporting the results of previous studies among vegetarians. The aim of this study was to examine the association of red meat, processed meat, and poultry consumption with the risk of early death in the European Prospective Investigation into Cancer and Nutrition (EPIC).
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