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      Meat intake and mortality: a prospective study of over half a million people.

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          Abstract

          High intakes of red or processed meat may increase the risk of mortality. Our objective was to determine the relations of red, white, and processed meat intakes to risk for total and cause-specific mortality.

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          Author and article information

          Journal
          Arch Intern Med
          Archives of internal medicine
          American Medical Association (AMA)
          1538-3679
          0003-9926
          Mar 23 2009
          : 169
          : 6
          Affiliations
          [1 ] Division of Cancer Epidemiology and Genetics, National Cancer Institute-Nutritional Epidemiology Branch, Rockville, MD 20852, USA. sinhar@nih.gov
          Article
          169/6/562 NIHMS159704
          10.1001/archinternmed.2009.6
          2803089
          19307518
          5cab220d-8df7-428a-8f0a-4d183ff562ef
          History

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