Long-term unprocessed and processed red meat consumption and risk of chronic obstructive pulmonary disease: a prospective cohort study of women
Kaluza J, Harris H, Linden A, Wolk A
European journal of nutrition · 17 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
- Universidad u hospital
- Karolinska Institutet
- Gobierno
- Vetenskapsrådet
- Universidad u hospital
- The Karolinska Institutet’s Distinguished Professor Award
- Gobierno
- The Swedish Research Council/Infrastructure
Según 4 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2018-03-12 · Eur J Nutr · vol. 58 · número 2 · págs. 665–672
- Editorial
- Springer Science+Business Media
- Citado
- 24 citas · más que el 87% de estudios similares · 2.1× el promedio de su campo
- Referencias
- 22 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY
- Áreas de investigación
- Chronic Obstructive Pulmonary Disease (COPD) Research · Nutritional Studies and Diet · Indoor Air Quality and Microbial Exposure
- Palabras clave
- Medicine, COPD, Hazard ratio, Red meat, Prospective cohort study, Proportional hazards model, Cohort study, Cohort, Confidence interval, Population, Internal medicine, Environmental health, Pathology
- MeSH
- humans, pulmonary disease, chronic obstructive, diet, risk factors, cohort studies, prospective studies, meat products, aged, aged, 80 and over, middle aged, sweden, female, surveys and questionnaires, red meat
4 autores
- Joanna Kałuża🇵🇱🇸🇪 · autor de correspondenciaWarsaw University of Life Sciences; Karolinska Institutet
- Holly Ruth Harris🇺🇸Fred Hutch Cancer Center
- Anders Lindén🇸🇪Karolinska University Hospital; Karolinska Institutet
- Alicja Wolk🇸🇪Uppsala University; Karolinska Institutet
Resumen
El texto original del estudio, en el idioma en que se publicó.
Purpose
Limited studies have examined red meat consumption in relation to risk of chronic obstructive pulmonary disease (COPD), and none have examined the impact of long-term diet on COPD risk. We sought to investigate the association between long-term red meat consumption and risk of COPD.
Methods
The population-based prospective Swedish Mammography Cohort included 34,053 women, aged 48-83 years, followed for the current analyses from 2002 to 2014. Unprocessed and processed red meat consumption was assessed with a self-administered questionnaire in 1987 and 1997. Cox proportional hazard models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs).
Results
Over a mean follow-up of 11.6 years (2002-2014; 393,831 person-years), 1488 COPD cases were ascertained via linkage to the Swedish health registers. A positive association between long-term processed red meat (average from 1987 to 1997) and risk of COPD was observed. In contrast, no association was observed with unprocessed red meat with corresponding HRs of 1.36 (95% CI 1.03-1.79) for processed and 0.87 (95% CI 0.74-1.02) for unprocessed red meat among women who consumed ≥ 50 g/day compared to < 25 g/day. The observed association with processed meat was confined to ex-smokers (P for interaction = 0.30); women consuming of ≥ 50 g/day of processed meat had a 2.3-fold (95% CI 1.24-4.12) higher risk of COPD than those consuming < 25 g/day. No similar associations were observed among current or never smokers.
Conclusion
In this prospective cohort of women with moderate red meat consumption, long-term processed red meat consumption was associated with an increased risk of COPD particularly among ex-smokers.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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