Our mission is to become a worldwide reference for education in the field for all professionals involved in the process to disseminate knowledge & skills of Acute Cardiovascular Care.
Our mission is to promote excellence in clinical diagnosis, research, technical development, and education in cardiovascular imaging in Europe.
Our mission is to promote excellence in research, practice, education and policy in cardiovascular health, primary and secondary prevention.
Our mission is to reduce the burden of cardiovascular disease in Europe through percutaneous cardiovascular interventions.
Our mission is to improve the quality of life of the population by reducing the impact of cardiac rhythm disturbances and reduce sudden cardiac death.
Our mission is to improve quality of life and longevity, through better prevention, diagnosis and treatment of heart failure, including the establishment of networks for its management, education and research.
The ESC Working Groups' goal is to stimulate and disseminate scientific knowledge in different fields of cardiology.
The ESC Councils' goal is to share knowledge among medical professionals practising in specific cardiology domains.
OUR MISSION: TO REDUCE THE BURDEN OF CARDIOVASCULAR DISEASE
Dr. Eugenio Greco,
Meat consumption and mortality - results from the European Prospective Investigation into Cancer and NutritionS. Rohrmann et al.BMC Med 2013; 11: 63, doi:10.1186/1741-7015-11-63
A diet rich in meat has several potential nutritional benefits -but perhaps even more- also some potential adverse effects, which might derive from the high content of cholesterol and saturated fatty acids (for coronary heart disease risk), and iron (for colon cancer due to the endogenous formation of N-nitroso compounds in the gastro-intestinal tract).In this study the authors examined the association of red meat, processed meat, and poultry consumption with the risk of early death, in 448,568 men and women without prevalent cancer, stroke, or myocardial infarction, and with complete information on diet, smoking, physical activity and body mass index, who were between 35 and 69 years old at baseline.After correction for measurement error, the results support a positive association between processed meat consumption and all-cause mortality, in particular due to cardiovascular diseases. Participants with an intake of 160+ g red meat/day had a hazard ratio (HR) = 1.37 (95% confidence interval 1.23 to 1.54) compared with individuals with an intake of 10 to 19.9 g/day, but also to cancer. The association for processed meat was stronger than for red meat. The consumption of poultry was not related to all-cause mortality.The authors estimated that 3.3% of deaths could be prevented if all participants had a processed meat consumption of less than 20 g/day.
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