Higher Non-processed Red Meat Consumption Is Associated With a Reduced Risk of Central Nervous System Demyelination
Black LJ, Bowe GS, Pereira G, Lucas RM, Dear K, van der Mei I, Sherriff JL, Ausimmune Investigator Group
Frontiers in neurology · 22 citas
Etiquetas de revisión
Cuestionario de frecuencia de consumoDatos 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 casos y controles (clasificado por nuestro filtro de IA)
- 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
- Organización sin fines de lucro
- National Multiple Sclerosis Society
- Organización sin fines de lucro
- McKnight Foundation
- Gobierno
- ACT Government
- Organización sin fines de lucro
- Multiple Sclerosis Society
- Organización sin fines de lucro
- Multiple Sclerosis Australia
- Universidad u hospital
- Australian National University
- Universidad u hospital
- University of Tasmania
- Universidad u hospital
- University of Queensland
- Universidad u hospital
- Menzies Institute for Medical Research
- Organización sin fines de lucro
- Barwon Health Foundation
- Organización sin fines de lucro
- Multiple Sclerosis Society of Western Australia
- Gobierno
- Medical Research Council
- Gobierno
- National Health and Medical Research Council
- Organización sin fines de lucro
- Multiple Sclerosis Research Australia
- Subvenciones
- University of Tasmania (V0027334); National Health and Medical Research Council (313901); National Health and Medical Research Council (1107343); National Multiple Sclerosis Society (3364A1/2); National Multiple Sclerosis Society (NMSS RG 3364A1/2)
Según 14 financiadores declarados.
Publicación
- Publicado
- 2019-02-19 · Front Neurol · vol. 10 · pág. 125
- Editorial
- Frontiers Media
- Citado
- 27 citas · más que el 79% de estudios similares · 1.5× el promedio de su campo
- Referencias
- 50 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Animal Nutrition and Physiology · Olfactory and Sensory Function Studies · Ginseng Biological Effects and Applications
- Palabras clave
- Red meat, Confidence interval, Medicine, Odds ratio, Logistic regression, Internal medicine, Case-control study, Processed meat, Food science, Biology, Pathology
8 autores
- Lucinda J. Black🇦🇺 · autor de correspondenciaCurtin University
- Gabrielle S. Bowe🇦🇺Curtin University
- Gavin F Pereira🇦🇺The Kids Research Institute Australia; The University of Western Australia; Curtin University
- Robyn Marjorie Lucas🇦🇺Australian National University; The University of Western Australia
- Keith B. G. Dear🇦🇺The University of Adelaide
- Ingrid A.F. van der Mei🇦🇺University of Tasmania
- Jill L. Sherriff🇦🇺Curtin University
- the Ausimmune Investigator Group
Resumen
El texto original del estudio, en el idioma en que se publicó.
The evidence associating red meat consumption and risk of multiple sclerosis is inconclusive. We tested associations between red meat consumption and risk of a first clinical diagnosis of central nervous system demyelination (FCD), often presaging a diagnosis of multiple sclerosis. We used food frequency questionnaire data from the 2003-2006 Ausimmune Study, an incident, matched, case-control study examining environmental risk factors for FCD. We calculated non-processed and processed red meat density (g/1,000 kcal/day). Conditional logistic regression models (with participants matched on age, sex, and study region) were used to estimate odds ratios (ORs), 95% confidence intervals (95% CI) and p-values for associations between non-processed (n = 689, 250 cases, 439 controls) and processed (n = 683, 248 cases, 435 controls) red meat density and risk of FCD. Models were adjusted for history of infectious mononucleosis, serum 25-hydroxyvitamin D concentrations, smoking, race, education, body mass index and dietary misreporting. A one standard deviation increase in non-processed red meat density (22 g/1,000 kcal/day) was associated with a 19% reduced risk of FCD (AOR = 0.81; 95%CI 0.68, 0.97; p = 0.02). When stratified by sex, higher non-processed red meat density (per 22 g/1,000 kcal/day) was associated with a 26% reduced risk of FCD in females (n = 519; AOR = 0.74; 95%CI 0.60, 0.92; p = 0.01). There was no statistically significant association between non-processed red meat density and risk of FCD in males (n = 170). We found no statistically significant association between processed red meat density and risk of FCD. Further investigation is warranted to understand the important components of a diet that includes non-processed red meat for lower FCD risk.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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