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Red meat consumption and all-cause and cardiovascular mortality: results from the UK Biobank study.

Mengying WangHao MaQiying SongTao ZhouYonghua HuYoriko HeianzaJoAnn E MansonLu Qi
Published in: European journal of nutrition (2022)
Our results indicated that red meat consumption was associated with higher risks of CVD, CHD, and stroke mortality, and the associations were not modified by lifestyle and genetic risk factors. Replacing red meat by poultry or cereal was related to lower risks of CVD and CHD mortality.
Keyphrases
  • risk factors
  • cardiovascular events
  • atrial fibrillation
  • human health
  • type diabetes
  • coronary artery disease
  • gene expression
  • antimicrobial resistance
  • subarachnoid hemorrhage