Consumption of Meat, Fish, Dairy Products, and Eggs and Risk of Ischemic Heart Disease Key, Timothy J. Molina Portillo, Elena Dairy products Eggs Fish as food heart diseases Meat There is uncertainty about the relevance of animal foods to the pathogenesis of ischemic heart disease (IHD). We examined meat, fish, dairy products, and eggs and risk for IHD in the pan-European EPIC cohort (European Prospective Investigation Into Cancer and Nutrition). Risk for IHD was positively associated with consumption of red and processed meat and inversely associated with consumption of yogurt, cheese, and eggs, although the associations with yogurt and eggs may be influenced by reverse causation bias. It is not clear whether the associations with red and processed meat and cheese reflect causality, but they were consistent with the associations of these foods with plasma non–high-density lipoprotein cholesterol and for red and processed meat with systolic blood pressure, which could mediate such effects. 2019-10-17T11:29:27Z 2019-10-17T11:29:27Z 2019-04 journal article Key, T. J., Appleby, P. N., Bradbury, K. E., Sweeting, M., Wood, A., Johansson, I., ... & Lund Würtz, A. M. (2019). Consumption of Meat, Fish, Dairy Products, and Eggs and Risk of Ischemic Heart Disease: A Prospective Study of 7198 Incident Cases Among 409 885 Participants in the Pan-European EPIC Cohort. Circulation, 139(25), 2835-2845. http://hdl.handle.net/10481/57401 10.1161/CIRCULATIONAHA.118.038813 eng http://creativecommons.org/licenses/by/3.0/es/ open access Atribución 3.0 España American Heart Association