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Haem iron and nitrate/nitrite account for much of the mortality increase associated with red meat consumption

Authors

  • Sabine Rohrmann Epidemiology, Biostatistics and Prevention Institute (EBPI), University of Zurich, Zurich, Switzerland Cancer Registry of the Cantons Zurich and Zug, Zurich, Switzerland PubMed articlesGoogle scholar articles
  • Jakob Linseisen University Center of Health Sciences at Klinikum Augsburg (UNIKA-T), Ludwig-Maximilians University of Munich, Augsburg, Germany Helmholtz Zentrum München, Institute of Epidemiology, Neuherberg, Germany PubMed articlesGoogle scholar articles
  1. Correspondence to Dr Sabine Rohrmann, Epidemiology, Biostatistics and Prevention Institute (EBPI), University of Zurich, Hirschengraben 84, 8001 Zurich, Switzerland; sabine.rohrmann{at}uzh.ch
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Rohrmann S, Linseisen J
Haem iron and nitrate/nitrite account for much of the mortality increase associated with red meat consumption

Publication history

  • First published August 16, 2017.
Online issue publication 
October 04, 2017

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