Consider the following article.Meat Intake and Mortality
A Prospective Study of Over Half a Million People
Sinha et al. Arch Intern Med. 2009;169(6):562?-571
Background:
High intakes of red or processed meat may increase the risk of mortality.
Our objective was to determine the relations of red, white, and processed meat intakes to risk for total and causespecific mortality.
Methods:
The study population included the National Institutes of Health.AARP (formerly known as
the American Association of Retired Persons) Diet and Health Study cohort of half a million people
aged 50 to 71 years at baseline. Meat intake was estimated from a food frequency questionnaire administered at baseline.
Conclusion:
Red and processed meat intakes were associated with modest increases in total mortality, cancer mortality, and cardiovascular disease mortality.
What study design was most likely used? Explain your reasoning.
