Red meat and poultry intakes and risk of total and cause-specific mortality: results from cohort studies of Chinese adults in Shanghai
Takata Y, Shu XO, Gao YT, Li H, Zhang X, Gao J, Cai H, Yang G, Xiang YB, Zheng W, Zheng W
PloS one · 66 citas
Etiquetas de revisión
Cuestionario de frecuencia de consumoMezcla carne procesada con no procesadaSin ajuste declarado por estilo de vidaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Estudio de cohortes (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 Heart, Lung, and Blood Institute
- Gobierno
- National Cancer Institute
- Gobierno
- NHLBI NIH HHS
- Gobierno
- NCI NIH HHS
- Subvenciones
- National Cancer Institute (R01CA082729); National Cancer Institute (R37-CA070867); National Heart, Lung, and Blood Institute (R01 HL095931); National Cancer Institute (UM1 CA173640)
Según 4 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2013-02-22 · PLoS One · vol. 8 · número 2 · pág. e56963
- Editorial
- Public Library of Science
- Citado
- 84 citas · más que el 98% de estudios similares · 9.4× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 35 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Agriculture Sustainability and Environmental Impact
- Palabras clave
- Medicine, Red meat, Hazard ratio, Confidence interval, Cohort study, Demography, Prospective cohort study, Proportional hazards model, Cohort, Population, Environmental health, Epidemiology, Lower risk, Internal medicine
- MeSH
- animals, poultry, humans, neoplasms, cardiovascular diseases, risk factors, prospective studies, sex factors, meat, aged, middle aged, china, female, male, asian people
10 autores
- Yumie Takata🇺🇸Vanderbilt University
- Xiao‐Ou Shu🇺🇸 · autor de correspondenciaVanderbilt University
- Yu‐Tang Gao🇨🇳Shanghai Cancer Institute
- Honglan Li🇨🇳Shanghai Cancer Institute
- Xianglan Zhang🇺🇸Vanderbilt University
- Jing Gao🇨🇳Shanghai Cancer Institute
- Hui Cai🇺🇸Vanderbilt University
- Gong Yang🇺🇸Vanderbilt University
- Yong‐Bing Xiang🇨🇳Shanghai Cancer Institute
- Wei Zheng🇺🇸Vanderbilt University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Most previous studies of meat intake and total or cause-specific mortality were conducted in North America, whereas studies in other areas have been limited and reported inconsistent results. This study investigated the association of red meat or poultry intake with risk of total and cause-specific mortality, including cancer and cardiovascular disease (CVD), in two large population-based prospective cohort studies of 134,290 Chinese adult women and men in Shanghai. Meat intakes were assessed through validated food frequency questionnaires administered in person at baseline. Vital status and dates and causes of deaths were ascertained through annual linkage to the Shanghai Vital Statistics Registry and Shanghai Cancer Registry databases and home visits every 2-3 years. Cox regression was used to calculate hazard ratios (HRs) and 95% confidence intervals (CIs) for the risk of death associated with quintiles of meat intake. During 803,265 person-years of follow up for women and 334,281 person-years of follow up for men, a total of 4,210 deaths in women and 2,733 deaths in men accrued. The median intakes of red meat were 43 g/day among women and 54 g/day among men, and pork constituted at least 95% of total meat intake for both women and men. Red meat intake was associated with increased total mortality among men, but not among women; the HR (95% CI) comparing the highest with the lowest quintiles were 1.18 (1.02-1.35) and 0.92 (0.82-1.03), respectively. This sex difference was statistically significant (P = 0.01). Red meat intake was associated with increased risk of ischemic heart disease mortality (HR = 1.41, 95% CI = 1.05-1.89) and with decreased risk of hemorrhagic stroke mortality (HR = 0.62, 95% CI = 0.45-0.87). There were suggestive inverse associations of poultry intake with risk of total and all-CVD mortality among men, but not among women. Further investigations are needed to elucidate the sex-specific associations between red meat intake and mortality.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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