Red meat consumption and risk of stroke: a meta-analysis of prospective studies
Kaluza J, Wolk A, Larsson SC
Stroke · 123 citas
Etiquetas de revisión
Financiación no declaradaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Metaanálisis (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2012-08-01 · Stroke · vol. 43 · número 10 · págs. 2556–2560
- Editorial
- Lippincott Williams & Wilkins
- Citado
- 194 citas · más que el 100% de estudios similares · 19.3× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 50 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Meat and Animal Product Quality · Nutritional Studies and Diet · Agriculture Sustainability and Environmental Impact
- Palabras clave
- Medicine, Stroke (engine), Consumption (sociology), Red meat, Pathology
- MeSH
- humans, risk factors, prospective studies, eating, meat, stroke
3 autores
- Joanna Kałuża🇵🇱🇸🇪Warsaw University of Life Sciences; Karolinska Institutet
- Alicja Wolk🇵🇱🇸🇪Warsaw University of Life Sciences; Karolinska Institutet
- Susanna C. Larsson🇵🇱🇸🇪Warsaw University of Life Sciences; Karolinska Institutet
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background and purpose
Prospective studies of red meat consumption and risk of stroke have provided inconsistent results. We performed a meta-analysis to summarize the evidence regarding the effects of red meat (fresh, processed, and total) consumption on stroke risk.
Methods
Studies were identified by searching the PubMed database through May 26, 2012, and by reviewing the reference lists of retrieved articles. Prospective studies that reported relative risks (RR) with 95% confidence intervals (CI) for the association between red meat consumption and risk of stroke were eligible. Results were combined using a random-effects model.
Results
Five articles including results from 6 prospective studies with 10 630 cases of stroke and 329 495 participants were included in the meta-analysis. For each serving per day increase in fresh red meat, processed meat, and total red meat consumption, the RR (95% CI) of total stroke were 1.11 (1.03-1.20), 1.13 (1.03-1.24), and 1.11 (1.06-1.16), respectively, without heterogeneity among studies (P>0.16). Among 4 articles with results for stroke subtypes, the risk of ischemic stroke was positively associated with consumption of fresh red meat (RR, 1.13; 95% CI, 1.00-1.27), processed meat (RR, 1.15; 95% CI, 1.06-1.24), and total red meat (RR, 1.12; 95% CI, 1.05-1.19); no statistically significant associations were observed for hemorrhagic stroke.
Conclusions
Results from this meta-analysis indicate that consumption of fresh red meat and processed red meat as well as total red meat is associated with increased risk of total stroke and ischemic stroke, but not hemorrhagic stroke.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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