Meat consumption, stratified by dietary quality, and risk of heart disease.

Møller, Sanne Pagh; Mejborn, Heddie; Christensen, Anne Illemann; Biltoft-Jensen, Anja; Thygesen, Lau Caspar

Møller, Sanne Pagh; Mejborn, Heddie; Christensen, Anne Illemann; Biltoft-Jensen, Anja; Thygesen, Lau Caspar.

Afiliação

Møller SP; National Institute of Public Health, University of Southern Denmark, Copenhagen, Denmark.
Mejborn H; National Food Institute, Technical University of Denmark, Lyngby, Denmark.
Christensen AI; National Institute of Public Health, University of Southern Denmark, Copenhagen, Denmark.
Biltoft-Jensen A; National Food Institute, Technical University of Denmark, Lyngby, Denmark.
Thygesen LC; National Institute of Public Health, University of Southern Denmark, Copenhagen, Denmark.

Br J Nutr ; 126(12): 1881-1887, 2021 12 28.

Article em En | MEDLINE | ID: mdl-33597063

Assuntos

Isquemia Miocárdica; Carne Vermelha; Adulto; Estudos de Coortes; Dieta/efeitos adversos; Inquéritos sobre Dietas; Humanos; Carne/efeitos adversos; Isquemia Miocárdica/epidemiologia; Isquemia Miocárdica/etiologia; Modelos de Riscos Proporcionais; Carne Vermelha/efeitos adversos; Fatores de Risco

Palavras-chave

Dietary qualities; Ischaemic heart diseases; Longitudinal studies; Meat; Nutrition surveys

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Isquemia Miocárdica / Carne Vermelha Tipo de estudo: Etiology_studies / Incidence_studies / Observational_studies / Prognostic_studies / Risk_factors_studies Limite: Adult / Humans Idioma: En Revista: Br J Nutr Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Dinamarca

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