Red meat consumption and risk of heart failure in male physicians
Ashaye A, Gaziano J, Djoussé L
Nutrition, metabolism, and cardiovascular diseases : NMCD · 40 citas
Etiquetas de revisión
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- Cuestionario de frecuencia de consumo
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- National Institutes of Health
- Gobierno
- National Heart, Lung, and Blood Institute
- Gobierno
- National Cancer Institute
- Gobierno
- NHLBI NIH HHS
- Gobierno
- NCI NIH HHS
- Subvenciones
- National Heart, Lung, and Blood Institute (HL-34595); National Heart, Lung, and Blood Institute (HL 26490); National Heart, Lung, and Blood Institute (R01HL092946); National Cancer Institute (CA 34944); National Cancer Institute (R01 CA034944); National Heart, Lung, and Blood Institute (R01 HL026490); National Cancer Institute (CA-097193); National Cancer Institute (R01CA097193); National Cancer Institute (CA 40360); National Heart, Lung, and Blood Institute (HL092946); National Heart, Lung, and Blood Institute (R01HL034595); National Cancer Institute (R01 CA040360)
Según 5 financiadores declarados.
Publicación
- Publicado
- 2010-08-03 · Nutr Metab Cardiovasc Dis · vol. 21 · número 12 · págs. 941–946
- Editorial
- Elsevier BV
- Citado
- 60 citas · más que el 82% de estudios similares · 1.5× el promedio de su campo
- Referencias
- 29 trabajos
- Acceso
- Acceso abierto (copia en repositorio)
- Áreas de investigación
- Nutritional Studies and Diet · Cardiovascular Health and Risk Factors · Agriculture Sustainability and Environmental Impact
- Palabras clave
- red meat consumption, heart failure, myocardial infarction, incident heart failure risk, male physicians, dietary risk factors, Physicians' Health Study
- MeSH
- humans, myocardial infarction, iron, dietary, heme, dietary fats, cholesterol, dietary, health surveys, incidence, proportional hazards models, risk factors, follow-up studies, double-blind method, meat, aged, middle aged, physicians, united states, male, heart failure, surveys and questionnaires
3 autores
- Ajibade O. Ashaye🇺🇸Boston University
- J. Michael Gaziano🇺🇸Brigham and Women's Hospital; Harvard University; VA Boston Healthcare System
- Luc Djoussé🇺🇸 · autor de correspondenciaBrigham and Women's Hospital; Harvard University; VA Boston Healthcare System
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background and aims
Heart failure (HF) remains a major public health issue. Red meat and dietary heme iron have been associated with an increased risk of coronary heart disease and hypertension, two major risk factors for HF. However, it is not known whether red meat intake influences the risk of HF. We therefore examined the association between red meat consumption and incident HF.
Methods and results
We prospectively studied 21,120 apparently healthy men (mean age 54.6 y) from the Physicians' Health Study (1982-2008). Red meat was assessed by an abbreviated food questionnaire and incident HF was ascertained through annual follow-up questionnaires. We used Cox proportional hazard models to estimate hazard ratios. In a multivariable model, there was a positive and graded relation between red meat consumption and HF [hazard ratio (95% CI) of 1.0 (reference), 1.02 (0.85-1.22), 1.08 (0.90-1.30), 1.17 (0.97-1.41), and 1.24 (1.03-1.48) from the lowest to the highest quintile of red meat, respectively (p for trend 0.007)]. This association was observed for HF with (p for trend 0.035) and without (p for trend 0.038) antecedent myocardial infarction.
Conclusion
Our data suggest that higher intake of red meat is associated with an increased risk of HF.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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