Higher red meat intake may be a marker of risk, not a risk factor itself

Archives of Internal Medicine

Volumn 169, Issue 16, 2009, Pages 1538-1539

  De Abreu Silva, Erlon Oliveira ^a   Marcadenti, Aline ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

MARKER;

BODY MASS; CALORIC INTAKE; FAT INTAKE; FOOD INTAKE; LIFESTYLE; MORTALITY; NOTE; PRIORITY JOURNAL; RED MEAT; RISK FACTOR;

BIOLOGICAL MARKERS; DIET; HUMANS; MEAT;

EID: 70349261195     PISSN: 00039926     EISSN: 15383679     Source Type: Journal    
DOI: 10.1001/archinternmed.2009.278     Document Type: Note

References (4)

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2. Hu FB, Willett WC. Optimal diets for prevention of coronary heart disease. JAMA. 2002;288(20):2569-2578. (Pubitemid 35386892)
3. Zatonski WA, Willett W. Changes in dietary fat and declining coronary heart disease in Poland: population based study. BMJ. 2005;331(7510):187-188. (Pubitemid 41039798)
4. Lewington S, Clarke R, Qizilbash N, Peto R, Collins R; Prospective Studies Collaboration. Age-specific relevance of usual blood pressure to vascular mortality: a meta-analysis of individual data for one million adults in 61 prospective studies. Lancet. 2002;360(9349):1903-1913. (Pubitemid 35472129)