Role of Total, Red, Processed, and White Meat Consumption in Stroke Incidence and Mortality: A Systematic Review and Meta‐Analysis of Prospective Cohort Studies

Journal of the American Heart Association

  ^{1    2    3    4    5    6    6    7} 

[1] Department of Biomedical Sciences, Seoul National University Graduate School, Seoul, Korea;Department of Biomedical Sciences, Seoul National University Graduate School, Seoul, Korea;Department of Family Medicine, College of Medicine, Seoul National University, Seoul, Korea;Department of Family Medicine, College of Medicine, Seoul National University, Seoul, Korea;Department of Family Medicine, College of Medicine, Seoul National University, Seoul, Korea;Division of Healthcare Technology Development, Bureau of Health Industry, Ministry of Health and Welfare, Sejong‐si, Korea;Department of Nutrition, T.H Chan School of Public Health, Harvard University, Boston, MA;Department of Preventive Medicine, College of Medicine, Kangwon National University, Gangwon‐do, Korea;JW Lee Center for Global Medicine, College of Medicine, Seoul National University, Seoul, Korea;

关键词: cerebrovascular accident;    cerebrovascular infarction;    cerebrovascular ischemia;    meat consumption;   

DOI  :  10.1161/JAHA.117.005983

来源: publisher

【 授权许可】

Unknown