Unprocessed red meat and processed meat consumption and risk of stroke in the Spanish cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC)

@article{Amiano2016UnprocessedRM,
  title={Unprocessed red meat and processed meat consumption and risk of stroke in the Spanish cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC)},
  author={Pilar Amiano and Saioa Chamosa and Nerea Etxezarreta and Larraitz Arriola and Mar{\'i}a Jos{\'e} Yuste S{\'a}nchez and Eva Ardanaz and Esther Molina-Montes and M D Chirlaque and Conchi Moreno-Iribas and J M Huerta and Nerea Eg{\"u}{\'e}s and Carmen Navarro and Mar Requena and J-R Quir{\'o}s and Ana Fonseca-Nunes and Paula Jakszyn and C. Gonz{\'a}lez and Miren Dorronsoro},
  journal={European Journal of Clinical Nutrition},
  year={2016},
  volume={70},
  pages={313-319}
}
Background/Objectives:High intakes of unprocessed red or processed meat may increase the risk of stroke. We aimed to examine the association between unprocessed red meat, processed meat and total red meat consumption and risk of total stroke and ischaemic stroke.Subjects/Methods:Cox proportional hazards regression analyses were conducted based on the data for 41 020 men and women aged 29–69 years at baseline.Results:During a mean follow-up of 13.8 years, 674 incident cases of stroke (531… CONTINUE READING
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