Red Meat Consumption and the Risk of Stroke: A Dose-Response Meta-analysis of Prospective Cohort Studies
Yang C, Pan L, Sun C, Xi Y, Wang L, Li D
Journal of stroke and cerebrovascular diseases : the official journal of National Stroke Association · 77 citas
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 independiente
- Gobierno
- National Natural Science Foundation of China
- Gobierno
- The Plan for Scientific and Technological Innovation Team of High-Tech Industries of Wuhan Municipal Science and Technology Bureau
- Gobierno
- National Science Foundation of China
- Subvenciones
- National Natural Science Foundation of China (81271943)
Según 3 financiadores declarados.
Publicación
- Publicado
- 2016-02-28 · J Stroke Cerebrovasc Dis · vol. 25 · número 5 · págs. 1177–1186
- Editorial
- Elsevier BV
- Citado
- 110 citas · más que el 85% de estudios similares · 1.9× el promedio de su campo
- Referencias
- 51 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Nutritional Studies and Diet · Meat and Animal Product Quality · Agriculture Sustainability and Environmental Impact
- Palabras clave
- red meat consumption, stroke risk, processed red meat, ischemic stroke, cerebral infarction, hemorrhagic stroke, dose-response relationship, dietary risk factors
- MeSH
- humans, diet, risk assessment, risk factors, prospective studies, feeding behavior, meat products, stroke, recommended dietary allowances, red meat
6 autores
- Cuili Yang🇨🇳Wuhan University
- Lei Pan
- Cheng‐Cao Sun🇨🇳Wuhan University
- Yongyong Xi🇨🇳Wuhan University
- Liang Wang🇨🇳Wuhan University
- Dejia Li🇨🇳 · autor de correspondenciaWuhan University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Prospective studies of red meat consumption and risk of stroke have provided inconsistent results. We aimed to assess this association by conducting a meta-analysis of prospective cohort studies.
Methods
Relevant studies were identified by searching PubMed and EMBASE through April 1, 2013. Summary relative risks (RR) and the corresponding 95% confidence intervals (CIs) were estimated by random-effect or fixed-effect models.
Results
Seven prospective cohort studies were included in the analyses, involving 2,079,236 subjects and 21,730 strokes cases. Total red meat consumption was associated with total stroke (RR = 1.14, 95% CI 1.05-1.24), cerebral infarction (RR = 1.13, 95% CI 1.0-1.28), and ischemic stroke (RR = 1.22, 95% CI 1.01-1.46). A significant association was found between consumption of processed red meat and total stroke (RR = 1.17, 95% CI 1.09-1.27). Consumption of fresh red meat was significantly associated with total stroke (RR = 1.13, 95% CI 1.04-1.22) and ischemic stroke (RR = 1.15, 95% CI 1.03-1.29). However, no evidence suggests that any type of meat was associated with hemorrhagic stroke. Also, no association was found between consumption of processed red meat and ischemic stroke (RR = 1.15, 95% CI .98-1.36) and between consumption of fresh red meat and cerebral infarction (RR = 1.06, 95% CI [.94, 1.20]). A significant risk for total stroke could be observed when the consumption of total red meat was above 50 g/day, processed red meat was just above 0 g/day, and fresh red meat was above 70 g/day.
Conclusion
Our findings indicate that high consumption of red meat, especially processed red meat, will increase the risk of stroke.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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