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  Vol. 169 No. 16, September 14, 2009 TABLE OF CONTENTS
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COMMENTS AND OPINIONS
Higher Red Meat Intake May Be a Marker of Risk, Not a Risk Factor Itself—Reply

Rashmi Sinha, PhD; Barry I. Graubard, PhD; Amanda J. Cross, PhD; Michael F. Leitzmann, MD, DrPH; Arthur Schatzkin, MD

Since this article does not have an abstract, we have provided the first 150 words of the full text and any section headings.

In reply

We thank Mozaffarian for his thoughtful comments about our article.1 We agree with Mozaffarian that residual confounding may be an issue, and we acknowledge this in the article as follows: "The problem of residual confounding may still exist and could explain the relatively small associations found throughout this study despite the care taken to adjust for known confounders."1(p569) To decrease the possibility of residual confounding, Mozaffarian suggests that we could use the "all other deaths" category as a negative control; this assumes that meat consumption is not associated with mortality in this category of deaths, which may not be a valid assumption. As pointed out in our article, the "all other deaths" category is heterogeneous, including such causes as diabetes mellitus, Alzheimer disease, stomach and duodenal ulcers, chronic liver . . . [Full Text of this Article]


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RELATED LETTER

Higher Red Meat Intake May Be a Marker of Risk, Not a Risk Factor Itself
Erlon Oliveira de Abreu Silva and Aline Marcadenti
Arch Intern Med. 2009;169(16):1538-1539.
EXTRACT | FULL TEXT  






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