A case-control study on red meat consumption and risk of stroke among a group of Iranian adults
Saneei P, Saadatnia M, Shakeri F, Beykverdi M, Keshteli AH, Esmaillzadeh A
Public health nutrition · 8 citas
Etiquetas de revisión
Cuestionario de frecuencia de consumoMezcla carne procesada con no procesadaDatos 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
- Universidad u hospital
- Isfahan University of Medical Sciences
- Universidad u hospital
- Food Security Research Center, Isfahan University of Medical Sciences
Según 2 financiadores declarados.
Publicación
- Publicado
- 2014-06-13 · Public Health Nutr · vol. 18 · número 6 · págs. 1084–1090
- Editorial
- Cambridge University Press
- Citado
- 12 citas · más que el 67% de estudios similares · 0.3× el promedio de su campo
- Referencias
- 26 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Nutritional Studies and Diet · Meat and Animal Product Quality · Agriculture Sustainability and Environmental Impact
- Palabras clave
- Medicine, Red meat, Stroke (engine), Odds ratio, Diabetes mellitus, Case-control study, Neurology, Odds, Internal medicine, Environmental health, Logistic regression, Endocrinology
- MeSH
- muscle, skeletal, liver, kidney, heart, animals, cattle, sheep, domestic, humans, prevalence, risk factors, case-control studies, prospective studies, meat, meat products, aged, aged, 80 and over, middle aged, iran, female, male, stroke, elder nutritional physiological phenomena
6 autores
- Parvane Saneei🇮🇷Isfahan University of Medical Sciences
- Mohammad Saadatnia🇮🇷Isfahan University of Medical Sciences
- Forough Shakeri🇮🇷Isfahan University of Medical Sciences
- Masumeh Beykverdi🇮🇷Isfahan University of Medical Sciences
- Ammar Hassanzadeh Keshteli🇮🇷🇨🇦Isfahan University of Medical Sciences; University of Alberta
- Ahmad Esmaillzadeh🇮🇷 · autor de correspondenciaIsfahan University of Medical Sciences
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
We aimed to examine the association between red meat consumption and stroke in a group of Iranian adults.
Design
A hospital-based case-control study.
Setting
The study included stroke patients and hospital-based controls. Usual dietary intakes of participants were assessed by means of a validated 168-item semi-quantitative FFQ. Total red meat consumption was calculated by summing up the consumption of red, processed and visceral meats.
Subjects
One hundred and ninety-five cases were stroke patients hospitalized in the neurology ward and 195 controls were recruited from patients hospitalized in other wards with no history of cerebrovascular diseases or neurological disorders.
Results
Participants with stroke were older, more likely to be male and less likely to be obese. Individuals in the highest tertile of red meat intake were 119 % more likely to have stroke (OR=2·19; 95% CI 1·33, 3·60) compared with those in the lowest tertile. After controlling for age, sex and total energy intake, the association between red meat consumption and stroke was strengthened (OR=2·72; 95% CI 1·53, 4·83). This association remained significant even after further controlling for physical activity and smoking as well as dietary intakes. Additional adjustments for BMI, diabetes, hypertension and hyperlipidaemia did not influence the association significantly (OR=2·51; 95 % CI 1·19, 5·09).
Conclusions
Consumption of red meat was associated with greater odds of having stroke in a group of Iranian adults.
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