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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
Abstract
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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Concepts
White meat, Nutrition, Meat
MeSH headings
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