Long-term processed and unprocessed red meat consumption and risk of heart failure: A prospective cohort study of women

International Journal of Cardiology

Volumn 193, Issue , 2015, Pages 42-46

  Kaluza, Joanna ^a,b   Åkesson, 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

ADULT; AGE; AGED; ARTICLE; CALORIC INTAKE; CARDIOVASCULAR RISK; COHORT ANALYSIS; DIETARY INTAKE; DISEASE ASSOCIATION; EDUCATIONAL STATUS; FEMALE; FOLLOW UP; FOOD FREQUENCY QUESTIONNAIRE; FOOD INTAKE; HEART FAILURE; HUMAN; HYPERTENSION; MEDICAL HISTORY; PRIORITY JOURNAL; PROCESSED MEAT; PROSPECTIVE STUDY; RED MEAT; RISK ASSESSMENT; RISK FACTOR; SWEDEN; ADVERSE EFFECTS; HEALTH SURVEY; INCIDENCE; MEAT; MIDDLE AGED; PROCEDURES; TIME FACTOR; UTILIZATION; VERY ELDERLY;

ADULT; AGED; AGED, 80 AND OVER; FEMALE; FOLLOW-UP STUDIES; HEART FAILURE; HUMANS; INCIDENCE; MEAT; MEAT PRODUCTS; MIDDLE AGED; POPULATION SURVEILLANCE; PROSPECTIVE STUDIES; RISK ASSESSMENT; RISK FACTORS; TIME FACTORS;

EID: 84930966180     PISSN: 01675273     EISSN: 18741754     Source Type: Journal    
DOI: 10.1016/j.ijcard.2015.05.044     Document Type: Article

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