Unprocessed red and processed meats and risk of coronary artery disease and type 2 diabetes - An updated review of the evidence

Current Atherosclerosis Reports

Volumn 14, Issue 6, 2012, Pages 515-524

  Micha, Renata ^a,b   Michas, Georgios ^c   Mozaffarian, Dariush ^a,d  

^a HARVARD SCHOOL OF PUBLIC HEALTH   (United States)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^c Kalamata General Hospital   (Greece)

^d HARVARD MEDICAL SCHOOL   (United States)

Author keywords

Cardiovascular disease; Diabetes; Meat; Processed meat; Red meat; Review

Indexed keywords

CHOLESTEROL; IRON; SODIUM;

CARDIOMETABOLIC RISK; CASE CONTROL STUDY; COHORT ANALYSIS; DISEASE ASSOCIATION; FOOD COMPOSITION; FOOD INTAKE; FOOD PROCESSING; HUMAN; ISCHEMIC HEART DISEASE; NON INSULIN DEPENDENT DIABETES MELLITUS; OBSERVATIONAL STUDY; PROCESSED MEAT; RED MEAT; REVIEW; RISK ASSESSMENT; RISK FACTOR; UNPROCESSED RED MEAT;

CORONARY ARTERY DISEASE; DIABETES MELLITUS, TYPE 2; DIET; HUMANS; MEAT PRODUCTS; PROSPECTIVE STUDIES; RISK;

EID: 84870570044     PISSN: 15233804     EISSN: 15346242     Source Type: Journal    
DOI: 10.1007/s11883-012-0282-8     Document Type: Review

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