Meat consumption and mortality - results from the European Prospective Investigation into Cancer and Nutrition

@inproceedings{Rohrmann2013MeatCA,
  title={Meat consumption and mortality - results from the European Prospective Investigation into Cancer and Nutrition},
  author={Sabine Rohrmann and Kim Overvad and HB Bueno-de-Mesquita and Marianne Uhre Jakobsen and Rikke Egeberg and Anne Tj{\o}nneland and Laura Nailler and Marie-Christine Boutron-Ruault and Francoise Clavel-Chapelon and Vittorio Krogh and Domenico Palli and Salvatore Panico and Rosario Tumino and Fulvio Ricceri and Manuela M. Bergmann and H. B{\"o}ing and Kuanrong Li and Rudolf Kaaks and Kay-Tee Khaw and Nicholas J Wareham and Francesca L. Crowe and Timothy J Key and Androniki Naska and Antonia Trichopoulou and Dimitirios Trichopoulos and Monica Leenders and P. H. Peeters and Dagrun Engeset and Christine Louise Parr and Guri Skeie and Paula Jakszyn and Mar{\'i}a Jos{\'e} Yuste S{\'a}nchez and Jos{\'e} Mar{\'i}a Huerta and Michael L Redondo and Aurelio Barricarte and Pilar Amiano and Isabel Drake and Emily Sonestedt and Göran Hallmans and Ingegerd Johansson and Veronika Fedirko and Isabelle Romieux and P. Panaia Ferrari and Teresa Norat and Anne Claire Vergnaud and Elio Riboli and and Jakob Linseisen},
  booktitle={BMC medicine},
  year={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 (EPIC). METHODS Included in the analysis were 448,568 men and women without prevalent cancer, stroke, or… CONTINUE READING
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