Mortality from different causes associated with meat, heme iron, nitrates, and nitrites in the NIH-AARP Diet and Health Study: population based cohort study
Etemadi A, Sinha R, Ward MH, Graubard BI, Inoue-Choi M, Dawsey SM, Abnet CC
BMJ (Clinical research ed.) · 188 citas
Etiquetas de revisión
Cuestionario de frecuencia de consumoSin 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 Institutes of Health
Según 1 financiador declarado.
Publicación
- Publicado
- 2017-05-09 · BMJ · vol. 357 · pág. j1957
- Citado
- 299 citas · más que el 100% de estudios similares · 28.3× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 63 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY-NC
- Áreas de investigación
- Nutritional Studies and Diet · Folate and B Vitamins Research · Nutrition and Health in Aging
- Palabras clave
- Red meat, Medicine, Hazard ratio, White meat, Population, Cohort, Cohort study, Proportional hazards model, Confidence interval, Prospective cohort study, Environmental health, Food science, Internal medicine, Biology, Pathology
- MeSH
- humans, nitrates, nitrites, iron, heme, diet, diet surveys, mortality, proportional hazards models, risk, follow-up studies, prospective studies, feeding behavior, meat, aged, middle aged, united states, female, male
7 autores
- Arash Etemadi🇺🇸 · autor de correspondenciaNational Cancer Institute; Division of Cancer Epidemiology and Genetics
- Rashmi R. Sinha🇺🇸National Cancer Institute; Division of Cancer Epidemiology and Genetics
- Mary H. Ward🇺🇸National Cancer Institute; Division of Cancer Epidemiology and Genetics
- Barry I. Graubard🇺🇸National Cancer Institute; Division of Cancer Epidemiology and Genetics
- Maki Inoue‐Choi🇺🇸National Cancer Institute; Division of Cancer Epidemiology and Genetics
- Sanford M. Dawsey🇺🇸National Cancer Institute; Division of Cancer Epidemiology and Genetics
- Christian C. Abnet🇺🇸National Cancer Institute; Division of Cancer Epidemiology and Genetics
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective To determine the association of different types of meat intake and meat associated compounds with overall and cause specific mortality.Design Population based cohort study.Setting Baseline dietary data of the NIH-AARP Diet and Health Study (prospective cohort of the general population from six states and two metropolitan areas in the US) and 16 year follow-up data until 31 December 2011.Participants 536 969 AARP members aged 50-71 at baseline.Exposures Intake of total meat, processed and unprocessed red meat (beef, lamb, and pork) and white meat (poultry and fish), heme iron, and nitrate/nitrite from processed meat based on dietary questionnaire. Adjusted Cox proportional hazards regression models were used with the lowest fifth of calorie adjusted intakes as reference categories.Main outcome measure Mortality from any cause during follow-up.Results An increased risk of all cause mortality (hazard ratio for highest versus lowest fifth 1.26, 95% confidence interval 1.23 to 1.29) and death due to nine different causes associated with red meat intake was observed. Both processed and unprocessed red meat intakes were associated with all cause and cause specific mortality. Heme iron and processed meat nitrate/nitrite were independently associated with increased risk of all cause and cause specific mortality. Mediation models estimated that the increased mortality associated with processed red meat was influenced by nitrate intake (37.0-72.0%) and to a lesser degree by heme iron (20.9-24.1%). When the total meat intake was constant, the highest fifth of white meat intake was associated with a 25% reduction in risk of all cause mortality compared with the lowest intake level. Almost all causes of death showed an inverse association with white meat intake.Conclusions The results show increased risks of all cause mortality and death due to nine different causes associated with both processed and unprocessed red meat, accounted for, in part, by heme iron and nitrate/nitrite from processed meat. They also show reduced risks associated with substituting white meat, particularly unprocessed white meat.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY-NC).
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