Rohrmann, Sabine; Overvad, Kim; Bueno-de-Mesquita, H. Bas; Jakobsen, Marianne Uhre; Egeberg, Rikke; Tjønneland, Anne; Nailler, Laura; Boutron-Ruault, Marie Christine; Clavel-Chapelon, Françoise; Krogh, Vittorio; Palli, Domenico; Panico, Salvatore; Tumino, Rosario; Ricceri, Fulvio; Bergmann, Manuela M.; Boeing, Heiner; Li, Kuanrong; Kaaks, Rudolf; Khaw, Kay Tee; Wareham, Nicholas J.; Crowe, Francesca L.; Key, Timothy J.; Naska, Androniki; Trichopoulou, Antonia; Trichopoulos, Dimitrios; Leenders, Max; Peeters, Petra H.M.; Engeset, Dagrun; Parr, Christine Louise; Skeie, Guri; Jakszyn, Paula; Sánchez, Maria-José; Huerta, Jose Maria; Redondo, ML; Barricarte, Aurelio; Amiano, Pilar; Drake, Isabel; Sonestedt, Emily; Hallmans, Göran; Johansson, Ingegerd; Fedirko, Veronika; Romieux, Isabelle; Ferrari, Pietro; Norat, Teresa; Vergnaud, Anne-Claire; Riboli, Elio; Linseisen, Jakob (Journal article; Tidsskriftartikkel; Peer reviewed, 2013)
Background: Recently, some US cohorts have shown a moderate association between red and processed meat
consumption and mortality supporting the results of previous studies among vegetarians. The aim of this study
was to examine the association of red meat, processed meat, and poultry consumption with the risk of early death
in the European Prospective Investigation into Cancer and Nutrition ...
English
norsk