Red meat consumption and mortality: results from 2 prospective cohort studies.

  title={Red meat consumption and mortality: results from 2 prospective cohort studies.},
  author={An Pan and Qi Sun and Adam M. Bernstein and Matthias B Schulze and Joann E. Manson and Meir Jonathan Stampfer and Walter C Willett and Frank B Hu},
  journal={Archives of internal medicine},
  volume={172 7},
BACKGROUND Red meat consumption has been associated with an increased risk of chronic diseases. However, its relationship with mortality remains uncertain. METHODS We prospectively observed 37 698 men from the Health Professionals Follow-up Study (1986-2008) and 83 644 women from the Nurses' Health Study (1980-2008) who were free of cardiovascular disease (CVD) and cancer at baseline. Diet was assessed by validated food frequency questionnaires and updated every 4 years. RESULTS We… CONTINUE READING
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Dietary iron inARCH INTERN MED/ VOL 172 (NO

A Ascherio, WC Willett, EB Rimm, EL Giovannucci, MJ. Stampfer
APR 9, • 2012

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