Association of changes in red meat consumption with total and cause specific mortality among US women and men: two prospective cohort studies
Zheng Y, Li Y, Satija A, Pan A, Sotos-Prieto M, Rimm E, Willett WC, Hu FB
BMJ (Clinical research ed.) · 130 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 de cohortes (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- National Heart, Lung, and Blood Institute
- Gobierno
- National Cancer Institute
- Gobierno
- National Institute of Diabetes and Digestive and Kidney Diseases
- Gobierno
- NIDDK NIH HHS
- Gobierno
- NCI NIH HHS
- Gobierno
- NHLBI NIH HHS
- Subvenciones
- National Heart, Lung, and Blood Institute (R21 HL126024); National Institute of Diabetes and Digestive and Kidney Diseases (P30DK046200); National Heart, Lung, and Blood Institute (R01-HL034594); National Cancer Institute (UM1 CA186107); National Institute of Diabetes and Digestive and Kidney Diseases (R01 DK078616); National Institute of Diabetes and Digestive and Kidney Diseases (R01 DK112940); National Cancer Institute (UM1-CA-167552); National Institute of Diabetes and Digestive and Kidney Diseases (R01 DK091718); National Heart, Lung, and Blood Institute (R01 HL071981); National Heart, Lung, and Blood Institute (R01 HL060712); National Institute of Diabetes and Digestive and Kidney Diseases (R01 DK100383)
Según 6 financiadores declarados.
Publicación
- Publicado
- 2019-06-12 · BMJ · vol. 365 · pág. l2110
- Citado
- 212 citas · más que el 100% de estudios similares · 24.9× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 43 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY-NC
- Áreas de investigación
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Obesity, Physical Activity, Diet
- Palabras clave
- Medicine, Red meat, Hazard ratio, Prospective cohort study, Demography, Confidence interval, Cohort study, National Death Index, Consumption (sociology), Cohort, Environmental health, Gerontology, Internal medicine
- MeSH
- humans, cause of death, survival rate, proportional hazards models, risk factors, follow-up studies, prospective studies, feeding behavior, life style, adult, aged, middle aged, health personnel, united states, female, male, surveys and questionnaires, red meat
8 autores
- Yan Zheng🇺🇸🇨🇳Harvard University; Fudan University; Zhongshan Hospital; State Key Laboratory of Genetic Engineering
- Yanping Li🇺🇸Harvard University
- Ambika Satija🇺🇸Harvard University
- An Pan🇨🇳Huazhong University of Science and Technology
- Mercedes Sotos‐Prieto🇺🇸🇪🇸Harvard University; Ohio University; Universidad Autónoma de Madrid
- Eric B. Rimm🇺🇸Brigham and Women's Hospital; Harvard University
- Walter Churchill Willett🇺🇸Brigham and Women's Hospital; Harvard University
- Frank B. Hu🇺🇸 · autor de correspondenciaBrigham and Women's Hospital; Harvard University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
To evaluate the association of changes in red meat consumption with total and cause specific mortality in women and men.
Design
Two prospective cohort studies with repeated measures of diet and lifestyle factors.
Setting
Nurses' Health Study and the Health Professionals Follow-up Study, United States.
Participants
53 553 women and 27 916 men without cardiovascular disease or cancer at baseline.
Main outcome measure
Death confirmed by state vital statistics records, the national death index, or reported by families and the postal system.
Results
14 019 deaths occurred during 1.2 million person years of follow-up. Increases in red meat consumption over eight years were associated with a higher mortality risk in the subsequent eight years among women and men (both P for trend<0.05, P for heterogeneity=0.97). An increase in total red meat consumption of at least half a serving per day was associated with a 10% higher mortality risk (pooled hazard ratio 1.10, 95% confidence interval 1.04 to 1.17). For processed and unprocessed red meat consumption, an increase of at least half a serving per day was associated with a 13% higher mortality risk (1.13, 1.04 to 1.23) and a 9% higher mortality risk (1.09, 1.02 to 1.17), respectively. A decrease in consumption of processed or unprocessed red meat of at least half a serving per day was not associated with mortality risk. The association between increased red meat consumption and mortality risk was consistent across subgroups defined by age, physical activity, dietary quality, smoking status, or alcohol consumption.
Conclusion
Increases in red meat consumption, especially processed meat, were associated with higher overall mortality rates.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY-NC).
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