General articleMeat consumption and fatal ischemic heart disease☆,☆☆
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2022, Clinical Nutrition ESPENCitation Excerpt :The clinical association between consumption of animal products and increased cardiovascular risk has long been documented as well. Meat consumption increases cardiovascular risk while plant-based protein has a protective effect on vascular disease [99–101]. Large prospective cohort studies have extensively confirmed these earlier findings and have established a robust and independent association between animal protein consumption and elevated cardiovascular risk.
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2022, New Aspects of Meat Quality: From Genes to Ethics, Second EditionDietary habits contribute to define the risk of type 2 diabetes in humans
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2019, Clinical Nutrition ESPENCitation Excerpt :Both unprocessed and processed red meat are associated with an increased risk of cardiovascular mortality in fully adjusted models. Higher consumption of red meat is associated with an increased risk of coronary heart disease and stroke independent of established dietary and non-dietary cardiovascular risk factors [3–7]. Meat consumption is associated with higher incidence of coronary heart disease in a meta-analysis and systematic review of the literature [8].
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Presented at the annual meeting of the Society for Epidemiologic Research, Cincinnati, Ohio, June 16, 1982.
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Supported by Grants CA14703 and CA18186 from the National Cancer Institute, and Grant AG01582 from the National Institute on Aging.