Processed and unprocessed red meat consumption and risk of heart failure prospective study of men

Circulation: Heart Failure

Volumn 7, Issue 4, 2014, Pages 552-557

  Kaluza, Joanna ^a   Akesson, Agneta ^b   Wolk, Alicja ^b  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b KAROLINSKA INSTITUTE   (Sweden)

Author keywords

Heart failure; Processed meat; Prospective cohort study; Red meat

Indexed keywords

ACUTE HEART INFARCTION; ADULT; AGED; ARTICLE; CARDIOVASCULAR MORTALITY; CARDIOVASCULAR RISK; CONTROLLED STUDY; FOLLOW UP; FOOD INTAKE; HEART FAILURE; HUMAN; INCIDENCE; MALE; PRIORITY JOURNAL; PROCESSED MEAT; PROSPECTIVE STUDY; RED MEAT; UNPROCESSED RED MEAT; FORECASTING; HEALTH SURVEY; MEAT; METHODOLOGY; MIDDLE AGED; PROSPECTIVE COHORT STUDY; QUESTIONNAIRE; RISK ASSESSMENT; RISK FACTOR; SURVIVAL RATE; SWEDEN; UTILIZATION REVIEW;

HEART FAILURE; PROCESSED MEAT; PROSPECTIVE COHORT STUDY; RED MEAT;

AGED; FORECASTING; HEART FAILURE; HUMANS; INCIDENCE; MALE; MEAT; MEAT PRODUCTS; MIDDLE AGED; POPULATION SURVEILLANCE; PROSPECTIVE STUDIES; QUESTIONNAIRES; RISK ASSESSMENT; RISK FACTORS; SURVIVAL RATE; SWEDEN;

EID: 84906839738     PISSN: 19413289     EISSN: 19413297     Source Type: Journal    
DOI: 10.1161/CIRCHEARTFAILURE.113.000921     Document Type: Article

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