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      High red meat intake and all-cause cardiovascular and cancer mortality: is the risk modified by fruit and vegetable intake?

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          Abstract

          High red meat consumption is associated with a shorter survival and higher risk of cardiovascular disease (CVD), cancer, and all-cause mortality. Fruit and vegetable (FV) consumption is associated with a longer survival and lower mortality risk. Whether high FV consumption can counterbalance the negative impact of high red meat consumption is unknown.

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          Author and article information

          Journal
          Am. J. Clin. Nutr.
          The American journal of clinical nutrition
          American Society for Nutrition
          1938-3207
          0002-9165
          Oct 2016
          : 104
          : 4
          Affiliations
          [1 ] Unit of Nutritional Epidemiology, Institute of Environmental Medicine, Karolinska Institutet, Stockholm, Sweden andrea.bellavia@ki.se.
          [2 ] Unit of Nutritional Epidemiology, Institute of Environmental Medicine, Karolinska Institutet, Stockholm, Sweden.
          Article
          ajcn.116.135335
          10.3945/ajcn.116.135335
          27557655
          0fbc537e-8237-4f77-8afd-f77e9909756f
          History

          vegetables,red meat,interaction,fruit,effect modification
          vegetables, red meat, interaction, fruit, effect modification

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