TY  - JOUR
AU  - Martin-Calvo, Nerea
AU  - Bes-Rastrollo, Maira
AU  - Gomez-Donoso, Clara
AU  - Rodriguez-Artalejo, Fernando
AU  - Vioque, Jesus
AU  - Royo-Bordonada, Miguel A
AU  - Bueno-Cavanillas, Aurora
AU  - Ruiz-Canela, Miguel
AU  - Martinez-Gonzalez, Miguel A
PY  - 2020
DO  - 10.1016/j.aprim.2020.08.006
UR  - http://hdl.handle.net/10668/16948
T2  - Atencion primaria
AB  - Quantify the impact of reducing the consumption of red/processed meats on cardiovascular mortality and all-cause mortality of the Spanish adult population based in 5 revisions published. We defined exposure as consumption of ≥3 servings/week of red or...
LA  - es
PB  - Elsevier Doyma
KW  - Attributable fraction
KW  - Attributable risk
KW  - Cardiovascular mortality
KW  - Carne procesada
KW  - Carne roja
KW  - Fracción atribuible
KW  - Impacto poblacional
KW  - Mortalidad cardiovascular
KW  - Mortalidad total
KW  - Mortality
KW  - NutriGRADE
KW  - Population impact
KW  - Processed meat
KW  - Red meat
KW  - Riesgo atribuible
KW  - Adult
KW  - Cardiovascular Diseases
KW  - Humans
KW  - Meat
KW  - Red Meat
KW  - Risk
KW  - Risk Factors
TI  - Reducción de carnes rojas y procesadas en la población española: ¿cuál es su impacto sobre la mortalidad cardiovascular?
T2  - [Reduction of red and processed meats in the Spanish population: What is its impact on total and cardiovascular mortality?].
TY  - research article
VL  - 53
ER  -