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المؤلفون: Iqbal, R., Dehghan, M., Mente, A., Rangarajan, S., Wielgosz, A., Avezum, A., Seron, P., AlHabib, K. F., Lopez-Jaramillo, P., Swaminathan, S., Mohammadifard, N., Zatonska, K., Bo, H., Varma, R. P., Rahman, O., Yusufali, A., Lu, Y., Ismail, N., Rosengren, Annika, 1951, Imeryuz, N., Yeates, K., Chifamba, J., Dans, A., Kumar, R., Xiaoyun, L., Tsolekile, L., Khatib, R., Diaz, R., Teo, K., Yusuf, S.
المصدر: American Journal of Clinical Nutrition. 114(3):1049-1058
مصطلحات موضوعية: Cardiac and Cardiovascular Systems, Kardiologi, unprocessed red meat, poultry, processed meat intake, mortality, cardiovascular disease, cohort study, coronary-heart-disease, risk-factors, all-cause, red meat, consumption, metaanalysis, stroke, Nutrition & Dietetics
URL الوصول: https://gup.ub.gu.se/publication/309974