Relation of unprocessed, processed red meat and poultry consumption to blood pressure in East Asian and Western adults
Oude Griep LM, Seferidi P, Stamler J, Van Horn L, Chan Q, Tzoulaki I, Steffen LM, Miura K, Ueshima H, Okuda N, Zhao L, Soedamah-Muthu SS, Daviglus ML, Elliott P, INTERMAP Research Group
Journal of hypertension · 27 citas
Etiquetas de revisión
Sin 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 transversal (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
- National Institute for Health and Care Research
- Gobierno
- Medical Research Council
- Gobierno
- National Heart, Lung, and Blood Institute
- Gobierno
- NHLBI NIH HHS
- Gobierno
- National Institute for Health Research (NIHR)
- Subvenciones
- National Heart, Lung, and Blood Institute (R01HL084228); National Heart, Lung, and Blood Institute (R01 HL050490); Medical Research Council (MR/L01341X/1); National Institute for Health and Care Research (NF-SI-0611-10136)
Según 5 financiadores declarados.
Publicación
- Publicado
- 2016-07-04 · J Hypertens · vol. 34 · número 9 · págs. 1721–1729
- Editorial
- Lippincott Williams & Wilkins
- Citado
- 32 citas · más que el 91% de estudios similares · 2.7× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 22 trabajos
- Acceso
- Acceso abierto (copia en repositorio)
- Áreas de investigación
- Nutritional Studies and Diet · Meat and Animal Product Quality · Sodium Intake and Health
- Palabras clave
- Medicine, Red meat, Micronutrient, Blood pressure, Population, Food science, Animal science, Environmental health, Internal medicine, Biology
- MeSH
- animals, poultry, humans, diet, cross-sectional studies, blood pressure, adult, middle aged, china, japan, female, male, red meat, united kingdom
14 autores
- Linda M. Oude Griep🇨🇳🇺🇸🇬🇧 · autor de correspondenciaChinese Academy of Medical Sciences & Peking Union Medical College; University of Illinois Chicago; Faculty of Public Health; Imperial College London
- Paraskevi Seferidi🇬🇧Imperial College London
- Jeremiah Stamler🇺🇸Northwestern University
- Linda Van Horn🇺🇸Northwestern University
- Queenie M Chan🇬🇧Faculty of Public Health
- Ioanna Tzoulaki🇬🇧Faculty of Public Health
- Lyn M. Steffen🇺🇸University of Minnesota
- Katsuyuki Miura🇯🇵Shiga University of Medical Science
- Hirotsugu Ueshima🇯🇵Shiga University of Medical Science
- Nagako Okuda🇯🇵University of Human Arts and Sciences
- Liancheng Zhao🇨🇳Chinese Academy of Medical Sciences & Peking Union Medical College; Fu Wai Hospital
- Sabita S. Soedamah‐Muthu🇳🇱Wageningen University & Research
- Martha L. Daviglus🇺🇸University of Illinois Urbana-Champaign; University of Illinois Chicago; Office of Minority Health
- Paul Elliott🇬🇧Faculty of Public Health; Imperial College London
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Epidemiologic evidence suggests that relationships of red meat consumption with risk of cardiovascular diseases depends on whether or not the meat is processed, including addition of preservatives, but evidence is limited for blood pressure (BP).
Objective
To examine cross-sectional associations with BP of unprocessed and processed red meat and poultry consumption, total and by type, using data from the INTERnational study on MAcro/micronutrients and blood Pressure.
Design
INTERnational study on MAcro/micronutrients and blood Pressure included 4680 men and women ages 40-59 years from 17 population samples in Japan, China, the United Kingdom, and the United States. During four visits, eight BP measurements, four multipass 24-h dietary recalls, and two timed 24-h urine samples were collected.
Results
Average daily total unprocessed/processed meat consumption (g/1000 kcal) was 20/5 in East Asian and 38/21 in Western participants. Unprocessed meat intakes comprised red meat for 75% in East Asian and 50% in Western participants. In Westerners, multiple linear regression analyses showed SBP/DBP differences for total unprocessed red meat consumption higher by 25 g/1000 kcal +0.74/+0.57 mmHg (P = 0.03/0.01) and for unprocessed poultry of +0.79/+0.16 mmHg (P = 0.02/0.50). Unprocessed red meat was not related to BP in East Asian participants. In Westerners, SBP/DBP differences for processed red meat higher by 12.5 g/1000 kcal were +1.20/+0.24 mmHg (P < 0.01/0.24), due to consumption of cold cuts and sausages (+1.59/+0.32 mmHg, P < 0.001/0.27).
Conclusion
These findings are consistent with recommendations to limit meat intake (processed and unprocessed) to maintain and improve cardiovascular health.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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