[Study on the multilevel and longitudinal association between red meat consumption and changes in body mass index, body weight and risk of incident overweight among Chinese adults]
Wang ZH, Zhang B, Wang HJ, Zhang JG, DU WW, Su C, Zhang J, Zhai FY
Zhonghua liu xing bing xue za zhi = Zhonghua liuxingbingxue zazhi · 9 citas
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Cómo se estudió
- Diseño
- Estudio de cohortes (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Diarios o recordatorios de alimentación
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- NICHD NIH HHS
- Gobierno
- FIC NIH HHS
Según 2 financiadores declarados.
Publicación
- Publicado
- 2013-07-01 · Zhonghua Liu Xing Bing Xue Za Zhi · vol. 34 · número 7 · págs. 661–7
- Editorial
- National Institutes of Health
- Citado
- 13 citas · más que el 83% de estudios similares · 1.3× el promedio de su campo
- Referencias
- 0 trabajos
- Acceso
- De pago
- Áreas de investigación
- Nutritional Studies and Diet · Dietary Effects on Health · Agriculture Sustainability and Environmental Impact
- Palabras clave
- Body mass index, Overweight, Red meat, Medicine, Confounding, Demography, Obesity, Longitudinal study, Internal medicine
- MeSH
- humans, body weight, body mass index, cohort studies, feeding behavior, energy intake, meat, adolescent, adult, aged, middle aged, china, female, male, overweight, surveys and questionnaires
8 autores
- Wang Zh🇨🇳Chinese Center For Disease Control and Prevention
- Bing Zhang🇨🇳Chinese Center For Disease Control and Prevention
- Wang Hj🇨🇳Chinese Center For Disease Control and Prevention
- Zhang Jg🇨🇳Chinese Center For Disease Control and Prevention
- Du Ww🇨🇳Chinese Center For Disease Control and Prevention
- Su Chen🇨🇳Chinese Center For Disease Control and Prevention
- Jiguo Zhang🇨🇳Chinese Center For Disease Control and Prevention
- Feng-ying Zhai
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
To examine the longitudinal association between red meat consumption and changes in body mass index(BMI), body weight and overweight risk in Chinese adults.
Methods
Data from the open, prospective cohort study 'China Health and Nutrition Survey' (CHNS), 18 006 adults(47.5% males)were chosen as the study subjects who participated in at least one wave of survey between 1991 and 2009. Three-level(community-individual-measure occasion) mixed effect modeling was performed to investigate the effect of red meat consumption on BMI, body weight changes and risk of overweight. The average daily red meat intake was assessed using consecutive 3 d 24 h recalls.
Results
In general, participants with higher red meat intake appeared to be those with younger age, higher personal income and higher education level, lower physical activities, higher total energy intake, smokers and alcohol drinkers. 3-level mixed-effects linear regression models showed that red meat intake was positively associated with changes in BMI and body weight. Compared to those who consumed no red meat, men and women in the highest quartile of red meat intake showed an increase of 0.17(95% CI:0.08-0.26, P < 0.0001)and 0.12 kg/m(2) (95%CI:0.02-0.22, P < 0.05) on BMI and increase of 596 g (95%CI:329-864, P < 0.0001) and 400 g (95%CI:164-636, P < 0.0001) on body weight, respectively, after adjustment for potential confounders (age, income, education, smoking, alcohol, physical activity level, community urbanization index and total energy intake). After adjustment for above confounders and baseline BMI, results from the 3-level mixed effect logistic model indicated that the odds ratios of being overweight in males and females who had the highest quartile of red meat intake were 1.21 (95%CI:1.01-1.46, P < 0.05)and 1.18(95% CI:1.01-1.37, P < 0.05) in comparison with non-consumers of red meat, respectively.
Conclusion
Higher red meat intake was associated with increased BMI and body weight, as well as increased overweight risk.
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