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)

Authors

Amiano P, Chamosa S, Etxezarreta N, Arriola L, Sánchez MJ, Ardanaz E, Molina-Montes E, Chirlaque MD, Moreno-Iribas C, Huerta JM, Egües N, Navarro C, Requena M, Quirós JR, Fonseca-Nunes A, Jakszyn P, González CA, Dorronsoro M

Journal

Eur J Clin Nutr

Volume

70

Issue

3

Pages

313-9

Publication year

2016

Suggested citation

Amiano P, Chamosa S, Etxezarreta N, Arriola L, Sánchez MJ, Ardanaz E, Molina-Montes E, Chirlaque MD, Moreno-Iribas C, Huerta JM, Egües N, Navarro C, Requena M, Quirós JR, Fonseca-Nunes A, Jakszyn P, González CA, Dorronsoro M. 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). Eur J Clin Nutr. 2016; 70(3): 313-9.

DOI

10.1038/ejcn.2015.150

PMID

26419196

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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)

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