Higher red meat consumption is associated with increased risk of all-cause, cardiovascular, and cancer mortality

Review labels

Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.

How it was studied

Design

Cohort study (classified by our AI screen)

Studied in

People

Main outcome

Health markers and function

Intake measured by

Not stated

Who paid for it

Funding

Funding not disclosed

Publication

Published

2012-07-13 · Evid Based Nurs · vol. 15 · issue 4 · pp. 121–122

Publisher

BMJ

Cited

4 citations · more than 69% of similar papers · 0.3× the field average

References

4 works

Access

Paywalled

Research areas

Nutritional Studies and Diet · Advanced Chemical Sensor Technologies · Biochemical Analysis and Sensing Techniques

Keywords

Medicine, Red meat, Processed meat, Cancer, Consumption (sociology), Cause of death, Environmental health, Internal medicine, Biology, Food science, Disease, Pathology

1 author

From US

• Amanda Jane Cross · correspondingNational Cancer Institute

Abstract

Europe PMC has no abstract for this paper. Open the source to read it.

Abstract via Europe PMC. Copyright remains with the authors or publisher.

Community trust

Loading…

How much do you trust this study's findings?

Comments

Something wrong here?

Flag this study if its information, labels or funding look wrong. An editor reviews every flag.