High red meat intake and all-cause cardiovascular and cancer mortality: Is the risk modified by fruit and vegetable intake?

American Journal of Clinical Nutrition

Volumn 104, Issue 4, 2016, Pages 1137-1143

  Bellavia, Andrea ^a   Stilling, Frej ^a   Wolk, Alicja ^a  

^a KAROLINSKA INSTITUTE   (Sweden)

Author keywords

Effect modification; Fruit; Interaction; Red meat; Vegetables

Indexed keywords

ADULT; AGED; ARTICLE; CANCER MORTALITY; CARDIOVASCULAR DISEASE; CARDIOVASCULAR MORTALITY; CARDIOVASCULAR RISK; CLINICAL EVALUATION; COHORT ANALYSIS; COMPARATIVE STUDY; CONTROLLED STUDY; DISEASE ASSOCIATION; DOSE RESPONSE; FEMALE; FOOD FREQUENCY QUESTIONNAIRE; FOOD INTAKE; FRUIT; HUMAN; MAJOR CLINICAL STUDY; MALE; MAMMOGRAPHY; NEOPLASM; PROSPECTIVE STUDY; QUESTIONNAIRE; RED MEAT; RISK ASSESSMENT; RISK FACTOR; VEGETABLE; ADVERSE EFFECTS; DIET; FEEDING BEHAVIOR; MIDDLE AGED; MORTALITY; SWEDEN; VERY ELDERLY;

AGED; AGED, 80 AND OVER; CARDIOVASCULAR DISEASES; DIET; FEEDING BEHAVIOR; FEMALE; FRUIT; HUMANS; MALE; MIDDLE AGED; NEOPLASMS; PROSPECTIVE STUDIES; RED MEAT; SWEDEN; VEGETABLES;

EID: 84990060417     PISSN: 00029165     EISSN: 19383207     Source Type: Journal    
DOI: 10.3945/ajcn.116.135335     Document Type: Article

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