TY  - JOUR
AU  - Amiano, P
AU  - Chamosa, S
AU  - Etxezarreta, N
AU  - Arriola, L
AU  - Sanchez-Perez, Maria-Jose
AU  - Ardanaz, E
AU  - Molina-Montes, E
AU  - Chirlaque, M-D
AU  - Moreno-Iribas, C
AU  - Huerta, J-M
AU  - Egües, N
AU  - Navarro, C
AU  - Requena, M
AU  - Quirós, J-R
AU  - Fonseca-Nunes, A
AU  - Jakszyn, P
AU  - González, C-A
AU  - Dorronsoro, M
PY  - 2015
DO  - 10.1038/ejcn.2015.150
UR  - http://hdl.handle.net/10668/10316
T2  - European journal of clinical nutrition
AB  - High intakes of unprocessed red or processed meat may increase the risk of stroke. We aimed to examine the association between unprocessed red meat, processed meat and total red meat consumption and risk of total stroke and ischaemic stroke. Cox...
LA  - en
KW  - Adult
KW  - Aged
KW  - Diet
KW  - Female
KW  - Follow-Up Studies
KW  - Humans
KW  - Incidence
KW  - Life Style
KW  - Male
KW  - Meat Products
KW  - Middle Aged
KW  - Nutrition Assessment
KW  - Proportional Hazards Models
KW  - Prospective Studies
KW  - Red Meat
KW  - Risk Factors
KW  - Spain
KW  - Stroke
KW  - Surveys and Questionnaires
KW  - White People
TI  - Unprocessed red meat and processed meat consumption and risk of stroke in the Spanish cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC).
TY  - research article
VL  - 70
ER  -