Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8586714 | Clinical Nutrition | 2018 | 42 Pages |
Abstract
Among highly educated persons, aged >45 years, a high consumption of red, total, and red + processed meat was related to increased all-cause mortality, compared with those with low consumption, whereas no significant associations were found for SFA intake. Dietary guidelines should specifically limit meat consumption and not relying only in limiting SFA intake.
Keywords
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Authors
Ligia J. Dominguez, Maira Bes-Rastrollo, Francisco Javier Basterra-Gortari, Alfredo Gea, Mario Barbagallo, Miguel A. MartÃnez-González,