Red meat consumption and risk of heart failure in male physicians

Nutrition, Metabolism and Cardiovascular Diseases

Volumn 21, Issue 12, 2011, Pages 941-946

  Ashaye, A ^a   Gaziano, J ^b,c,d   Djousse L ^b,c,d  

^a BOSTON UNIVERSITY SCHOOL OF PUBLIC HEALTH   (United States)

^b BRIGHAM AND WOMEN S HOSPITAL   (United States)

^c HARVARD MEDICAL SCHOOL   (United States)

^d VETERANS AFFAIRS MEDICAL CENTER   (United States)

Author keywords

Diet; Epidemiology; Heart failure; Red meat

Indexed keywords

HEME;

AGED; ARTICLE; CHOLESTEROL INTAKE; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DOUBLE BLIND PROCEDURE; FAT INTAKE; FOLLOW UP; HEALTH SURVEY; HEART FAILURE; HEART INFARCTION; HUMAN; INCIDENCE; IRON INTAKE; MALE; MEAT; MIDDLE AGED; PATHOPHYSIOLOGY; PHYSICIAN; PROPORTIONAL HAZARDS MODEL; QUESTIONNAIRE; RANDOMIZED CONTROLLED TRIAL; RISK FACTOR; UNITED STATES;

AGED; CHOLESTEROL, DIETARY; DIETARY FATS; DOUBLE-BLIND METHOD; FOLLOW-UP STUDIES; HEALTH SURVEYS; HEART FAILURE; HEME; HUMANS; INCIDENCE; IRON, DIETARY; MALE; MEAT; MIDDLE AGED; MYOCARDIAL INFARCTION; PHYSICIANS; PROPORTIONAL HAZARDS MODELS; QUESTIONNAIRES; RISK FACTORS; UNITED STATES;

EID: 81055148327     PISSN: 09394753     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.numecd.2010.03.009     Document Type: Article

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