Unprocessed Red Meat and Processed Meat Consumption
Ann Intern Med
.
2020 May 5;172(9):639-640.
doi: 10.7326/L20-0126.
Authors
Bradley C Johnston
1
,
Dena Zeraatkar
2
,
Robin W M Vernooij
3
,
Montserrat Rabassa
4
,
Regina El Dib
5
,
Claudia Valli
6
,
Mi Ah Han
7
,
Pablo Alonso-Coello
6
,
Malgorzata M Bala
8
,
Gordon H Guyatt
2
Affiliations
1
Texas A&M University, College Station, Texas (B.C.J.).
2
McMaster University, Hamilton, Ontario, Canada (D.Z., G.H.G.).
3
Netherlands Comprehensive Cancer Organisation (IKNL), Utrecht, the Netherlands (R.W.V.).
4
Biomedical Research Institute San Pau (IIB Sant Pau), Barcelona, Spain (M.R.).
5
Universidade Estadual Paulista, São José dos Campos, São Paulo, Brazil (R.E.).
6
Iberoamerican Cochrane Centre Barcelona, Biomedical Research Institute San Pau (IIB Sant Pau), Barcelona, Spain (C.V., P.A.).
7
Chosun University, Gwangju, Republic of Korea (M.A.H.).
8
Jagiellonian University Medical College, Kraków, Poland (M.M.B.).
PMID:
32365371
DOI:
10.7326/L20-0126
No abstract available
Publication types
Comment
MeSH terms
Meat
Nutrition Policy
Red Meat*