Role of Total, Red, Processed, and White Meat Consumption in Stroke Incidence and Mortality: A Systematic Review and Meta-Analysis of Prospective Cohort Studies.

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Published in J Am Heart Assoc on August 30, 2017


Kyuwoong Kim1, Junghyeon Hyeon2, Sang Ah Lee3, Sung Ok Kwon3, Hyejin Lee2,4, NaNa Keum5, Jong-Koo Lee6, Sang Min Park7,2

Author Affiliations

1: Department of Biomedical Sciences, Seoul National University Graduate School, Seoul, Korea.
2: Department of Family Medicine, College of Medicine, Seoul National University, Seoul, Korea.
3: Department of Preventive Medicine, College of Medicine, Kangwon National University, Gangwon-do, Korea.
4: Division of Healthcare Technology Development, Bureau of Health Industry, Ministry of Health and Welfare, Sejong-si, Korea.
5: Department of Nutrition, T.H Chan School of Public Health, Harvard University, Boston, MA.
6: JW Lee Center for Global Medicine, College of Medicine, Seoul National University, Seoul, Korea.
7: Department of Biomedical Sciences, Seoul National University Graduate School, Seoul, Korea

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