Red and Processed Meat and Mortality in a Low Meat Intake Population
Alshahrani SM, Fraser GE, Sabaté J, Knutsen R, Shavlik D, Mashchak A, Lloren JI, Orlich MJ
Nutrients · 37 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
- Gobierno
- National Cancer Institute
- Subvenciones
- National Cancer Institute (1U01CA152939)
Según 2 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2019-03-14 · Nutrients · vol. 11 · número 3 · pág. 622
- Editorial
- Multidisciplinary Digital Publishing Institute
- Citado
- 56 citas · más que el 98% de estudios similares · 7.7× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 53 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Agriculture Sustainability and Environmental Impact
- Palabras clave
- Red meat, Medicine, Hazard ratio, Processed meat, Confidence interval, Proportional hazards model, Population, Prospective cohort study, Cohort study, Cause of death, Demography, Environmental health, Internal medicine, Food science, Disease, Biology
- MeSH
- humans, diet, diet surveys, prospective studies, meat, adult, aged, middle aged, diet records, canada, united states, female, male, surveys and questionnaires
8 autores
- Saeed Mastour Alshahrani🇺🇸🇸🇦 · autor de correspondenciaLoma Linda University; King Khalid University
- Gary E. Fraser🇺🇸Loma Linda University
- Joan Sabaté🇺🇸Loma Linda University
- Raymond Knutsen🇺🇸Loma Linda University
- David J. Shavlik🇺🇸Loma Linda University
- Andrew Mashchak🇺🇸Loma Linda University
- Jan Irene Lloren🇺🇸Loma Linda University
- Michael J. Orlich🇺🇸Loma Linda University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Associations of low-to-moderate consumption of red and processed meat with mortality would add to the evidence of possible adverse effects of these common foods. This study aims to investigate the association of red and processed meat intake with mortality. The Adventist Health Study-2 (AHS-2) is a prospective cohort study of ~96,000 Seventh-day Adventist men and women recruited in the US and Canada between 2002 and 2007. The final analytic sample after exclusions was 72,149. Cox proportional hazards regression was used and hazard ratios (HR) and confidence intervals (CI) were obtained. Diet was assessed by a validated quantitative food frequency questionnaire (FFQ), calibrated using six 24-h dietary recalls. Mortality outcome data were obtained from the National Death Index. During a mean follow-up of 11.8 years, there were 7961 total deaths, of which 2598 were Cardiovascular diseases (CVD) deaths and 1873 were cancer deaths. Unprocessed red meat was associated with risk of all-cause mortality (HR: 1.18; 95% CI: 1.07⁻1.31) and CVD mortality (HR: 1.26; 95% CI: 1.05⁻1.50). Processed meat alone was not significantly associated with risk of mortality. The combined intake of red and processed meat was associated with all-cause mortality (HR: 1.23; 95% CI: 1.11⁻1.36) and CVD mortality (HR: 1.34; 95% CI: 1.12⁻1.60). These findings suggest moderately higher risks of all-cause and CVD mortality associated with red and processed meat in a low meat intake population.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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