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Haem iron and nitrate/nitrite account for much of the mortality increase associated with red meat consumption


Rohrmann, Sabine; Linseisen, Jakob (2017). Haem iron and nitrate/nitrite account for much of the mortality increase associated with red meat consumption. Evidence-based medicine, 22(5):179.

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Item Type:Journal Article, refereed, original work
Communities & Collections:04 Faculty of Medicine > Epidemiology, Biostatistics and Prevention Institute (EBPI)
Dewey Decimal Classification:610 Medicine & health
Language:English
Date:October 2017
Deposited On:19 Jan 2018 11:07
Last Modified:19 Feb 2018 10:25
Publisher:BMJ Publishing Group
ISSN:1056-8751
Additional Information:Commentary on: Etemadi, A, Sinha R, Ward MH, et al. Mortality from different causes associated with meat, heme iron, nitrates, and nitrites in the NIH-AARP Diet and Health Study: population based cohort study. BMJ 2017;357:j1957.
OA Status:Green
Free access at:Publisher DOI. An embargo period may apply.
Publisher DOI:https://doi.org/10.1136/ebmed-2017-110787
PubMed ID:28814449

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