Processing of meats and cardiovascular risk: Time to focus on preservatives

BMC Medicine

Volumn 11, Issue 1, 2013, Pages

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

^a HARVARD SCHOOL OF PUBLIC HEALTH   (United States)

^b BRIGHAM AND WOMEN S HOSPITAL   (United States)

^c INSTITUTO NACIONAL DE SALUD PÚBLICA   (Mexico)

^d INSERM   (France)

^e AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

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

Indexed keywords

FOOD PRESERVATIVE; SODIUM;

BLOOD PRESSURE; CANCER MORTALITY; CARDIOVASCULAR DISEASE; CARDIOVASCULAR RISK; EDITORIAL; FISH; FOOD INDUSTRY; FOOD INTAKE; FOOD PROCESSING; FRUIT; HUMAN; LEGUME; LOW FAT DIET; META ANALYSIS (TOPIC); MORTALITY; NUT; NUTRIENT; PUBLIC HEALTH; RED MEAT; VEGETABLE;

CARDIOVASCULAR DISEASES; DIET; FEEDING BEHAVIOR; FEMALE; HUMANS; MALE; MEAT; NEOPLASMS;

EID: 84878004420     PISSN: None     EISSN: 17417015     Source Type: Journal    
DOI: 10.1186/1741-7015-11-136     Document Type: Editorial

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