Red and processed meat consumption and risk of stroke: a meta-analysis of prospective cohort studies
Chen GC, Lv DB, Pang Z, Liu QF
European journal of clinical nutrition · 126 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
- 2012-11-21 · Eur J Clin Nutr · vol. 67 · número 1 · págs. 91–95
- Editorial
- Springer Nature
- Citado
- 186 citas · más que el 70% de estudios similares · 1.1× el promedio de su campo
- Referencias
- 38 trabajos
- Acceso
- De pago
- Áreas de investigación
- Nutritional Studies and Diet · Meat and Animal Product Quality · Cardiovascular Health and Risk Factors
- Palabras clave
- red meat consumption, processed meat consumption, stroke risk, ischemic stroke, hemorrhagic stroke, dose-response relationship, dietary risk factors
- MeSH
- animals, cattle, sheep, domestic, sus scrofa, humans, brain ischemia, risk, cohort studies, prospective studies, meat, meat products, stroke, food, preserved
4 autores
- G-C Chen🇨🇳Soochow University
- D-B Lv🇨🇳Soochow University
- Z Pang🇨🇳Suzhou Municipal Hospital
- Q-F Liu🇨🇳 · autor de correspondenciaSoochow University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background/objectives
Epidemiological evidence is suggestive, but inconclusive, for an association between consumption of red and processed meat and risk of stroke. We aimed to assess this association by conducting a meta-analysis of prospective cohort studies.
Subjects/methods
We performed a literature search on PubMed database through June 2012 to identify prospective cohort studies of red and processed meat intake in relation to risk of stroke. Reference lists of the retrieved articles were also reviewed. Both fixed-effects and random-effects model were assumed to compute the summary risk estimates.
Results
Five large independent prospective cohort studies were identified. These studies contained a total of 2 39 251 subjects and 9593 stroke events. Comparing the highest category of consumption with lowest category, the pooled relative risks (RRs) of total stroke were 1.15 (95% confidence interval (CI), 1.05-1.25) for total meat (red and processed meat combined) (n=4), 1.09 (95% CI, 1.01-1.18) for red meat (n=5) and 1.14 (95% CI, 1.05-1.25) for processed meat (n=5); the corresponding RRs of ischemic stroke (highest vs lowest quintile) were 1.15 (95% CI, 1.04-1.28), 1.13(95% CI, 1.01-1.25) and 1.19 (95% CI, 1.08-1.31). Consumption of red and/or processed meat was not associated with hemorrhagic stroke. In the dose-response analysis, the risk of stroke increased significantly by 10% and 13% for each 100 g per day increment in total and red meat consumption, respectively, and by 11% for each 50 g per day increment in processed meat consumption.
Conclusion
Findings from this meta-analysis indicate that consumption of red and/or processed meat increase risk of stroke, in particular, ischemic stroke.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
Confianza de la comunidad
Cargando…
¿Cuánto confías en los hallazgos de este estudio?
Comentarios
¿Algo está mal aquí?
Señala este estudio si su información, etiquetas o financiación parecen incorrectas. Un editor revisa cada señalamiento.
Información educativa sobre investigación publicada. No es consejo médico ni una recomendación para empezar o dejar nada.