« Back to Research Deepdives

Heme Iron, Nitrates, Red Meat & Mortality Risk

This content is restricted to members.

To view our premium content, sign up for a membership:

 

Register New Account

Choose your membership level

Choose Your Payment Method

‹ Back to Research Deepdives

References

1. Bouvard V, Loomis D, Guyton K, Grosse Y, Ghissassi F, Benbrahim-Tallaa L et al. Carcinogenicity of consumption of red and processed meat. The Lancet Oncology. 2015;16(16):1599-1600.
2. Key T, Appleby P, Bradbury K, Sweeting M, Wood A, Johansson I et al. Consumption of Meat, Fish, Dairy Products, and Eggs and Risk of Ischemic Heart Disease. Circulation. 2019;139(25):2835-2845.
3. The InterAct Consortium. Association between dietary meat consumption and incident type 2 diabetes: the EPIC-InterAct study. Diabetologia. 2012;56(1):47-59.
4. Schatzkin A, Subar A, Thompson F, Harlan L, Tangrea J, Hollenbeck A et al. Design and Serendipity in Establishing a Large Cohort with Wide Dietary Intake Distributions. American Journal of Epidemiology. 2001;154(12):1119-1125.
5. Thompson F, Kipnis V, Midthune D, Freedman L, Carroll R, Subar A et al. Performance of a food-frequency questionnaire in the US NIH–AARP (National Institutes of Health–American Association of Retired Persons) Diet and Health Study. Public Health Nutrition. 2008;11(2):183-195.
6. Inoue-Choi M, Virk-Baker M, Aschebrook-Kilfoy B, Cross A, Subar A, Thompson F et al. Development and calibration of a dietary nitrate and nitrite database in the NIH–AARP Diet and Health Study. Public Health Nutrition. 2015;19(11):1934-1943.
7. Zeraatkar D, Guyatt G, Alonso-Coello P, Bala M, Rabassa M, Han M et al. Red and Processed Meat Consumption and Risk for All-Cause Mortality and Cardiometabolic Outcomes. Annals of Internal Medicine. 2020;172(7):511.