Differences in survival associated with processed and with nonprocessed red meat consumption

American Journal of Clinical Nutrition

Volumn 100, Issue 3, 2014, Pages 924-929

  Bellavia, Andrea ^a   Larsson, Susanna C ^a   Bottai, Matteo ^a   Wolk, Alicja ^a   Orsini, Nicola ^a  

^a KAROLINSKA INSTITUTE   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

ADULT; ARTICLE; COHORT ANALYSIS; CONTROLLED STUDY; FEMALE; FOLLOW UP; FOOD INTAKE; FOOD PROCESSING; HUMAN; MALE; NORMAL HUMAN; PROSPECTIVE STUDY; QUESTIONNAIRE; RED MEAT; SURVIVAL; SURVIVAL TIME; SWEDEN; AGED; ANIMAL; BOVINAE; CLINICAL TRIAL; COMPARATIVE STUDY; EPIDEMIOLOGY; MEAT; MIDDLE AGED; MORTALITY; REGISTER; SELF REPORT; SWINE; VERY ELDERLY;

AGED; AGED, 80 AND OVER; ANIMALS; CATTLE; COHORT STUDIES; FEMALE; FOLLOW-UP STUDIES; HUMANS; MALE; MEAT; MEAT PRODUCTS; MIDDLE AGED; MORTALITY; REGISTRIES; SELF REPORT; SURVIVAL ANALYSIS; SUS SCROFA; SWEDEN;

EID: 84907365251     PISSN: 00029165     EISSN: 19383207     Source Type: Journal    
DOI: 10.3945/ajcn.114.086249     Document Type: Article

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