TY - JOUR T1 - HIgher red meat intake may be a marker of risk,
not a risk factor itself AU - Silva E AU - Marcadenti A Y1 -
2009/09/12 N1 - 10.1001/archinternmed.2009.278 JO - Archives of
Internal Medicine SP - 1538 EP - 1539 VL - 169 IS - 16 N2 - The
study by Sinha et al1 affirms that higher intake of red meat is
related to increased general and cause-specific mortality. About
this, some considerations must be made. First, the data were
collected by means of a recall bias–subjected instrument and
only 1 time a year in a middle-aged population in which all
participants were in the overweight body mass index (BMI) range
and had only slight differences (in absolute values) of total
energy intake and white meat intake between the extreme
quintiles (Q1 and Q5). Second, there was no record about
personal history of cardiovascular disease or conditions
associated with increased cardiovascular risk like hypertension,
diabetes, dyslipidemia, nor the use of medications, and such
factors were not included in the multiv