From: Meat consumption and mortality - results from the European Prospective Investigation into Cancer and Nutrition
Observed
Calibrated
HRa (95% CI)
Red meat (per 100 g)
1.02 (0.98 to 1.06)
Processed meat (per 50 g)
1.09 (1.06 to 1.12)
1.18 (1.11 to 1.25)
Poultry (per 50 g)
0.96 (0.92 to 0.99)
0.95 (0.87 to 1.04)