Substitution of unprocessed and processed red meat with poultry or fish and total and cause-specific mortality

Autor: Kim Overvad, Anne Mette Lund Würtz, Christina C. Dahm, Anne Tjønneland, Tine Bjerg Nielsen

Publikováno v: Nielsen, T B, Würtz, A M L, Tjønneland, A, Overvad, K & Dahm, C C 2022, ' Substitution of unprocessed and processed red meat with poultry or fish and total and cause-specific mortality ', British Journal of Nutrition, vol. 127, no. 4, pp. 563-569 . https://doi.org/10.1017/S0007114521001252
Nielsen, T B, Würtz, A M L, Tjønneland, A, Overvad, K & Dahm, C C 2022, ' Substitution of unprocessed and processed red meat with poultry or fish and total and cause-specific mortality ', The British Journal of Nutrition, vol. 127, no. 4, pp. 563-569 . https://doi.org/10.1017/S0007114521001252
Nielsen, T B, Würtz, A M L, Tjønneland, A, Overvad, K & Dahm, C C 2022, ' Substitution of unprocessed and processed red meat with poultry or fish and total and cause-specific mortality ', British Journal of Nutrition, vol. 127, no. 4, pp. 563–569 . https://doi.org/10.1017/S0007114521001252

Recent studies found positive associations between intake of red meat and processed meat and total mortality; however, substitution of red meat with poultry and fish has been poorly investigated. We aimed to investigate associations for substitutions

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