Association of Red Meat Usual Intake with Serum Ferritin and the Risk of Metabolic Syndrome in Chinese Adults: A Longitudinal Study from the China Health and Nutrition Survey
Huang LN, Wang HJ, Wang ZH, Zhang JG, Jia XF, Zhang B, Ding GQ
Biomedical and environmental sciences : BES · 16 citas
Etiquetas de revisión
Financiación no declaradaSin 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
- Diarios o recordatorios de alimentación
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2020-01-20 · Biomed Environ Sci · vol. 33 · número 1 · págs. 19–29
- Editorial
- National Institutes of Health
- Citado
- 22 citas · más que el 93% de estudios similares · 3.4× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 49 trabajos
- Acceso
- De pago
- Áreas de investigación
- Nutritional Studies and Diet · Meat and Animal Product Quality · Nutrition, Genetics, and Disease
- Palabras clave
- Red meat, Medicine, Confounding, Ferritin, Logistic regression, Metabolic syndrome, Diabetes mellitus, Environmental health, Food science, Internal medicine, Endocrinology, Biology
- MeSH
- humans, prevalence, risk factors, longitudinal studies, eating, adult, aged, aged, 80 and over, middle aged, china, female, male, ferritins, young adult, red meat, metabolic syndrome
7 autores
- Li Na Huang🇨🇳Chinese Center For Disease Control and Prevention; National Institute for Nutrition and Health
- Hui Jun Wang🇨🇳Chinese Center For Disease Control and Prevention; National Institute for Nutrition and Health
- Zhi Hong Wang🇨🇳Chinese Center For Disease Control and Prevention; National Institute for Nutrition and Health
- Ji Guo Zhang🇨🇳Chinese Center For Disease Control and Prevention; National Institute for Nutrition and Health
- Xiao Fang Jia🇨🇳Chinese Center For Disease Control and Prevention; National Institute for Nutrition and Health
- Bing Zhang🇨🇳Chinese Center For Disease Control and Prevention; National Institute for Nutrition and Health
- Gang Qiang Ding🇨🇳Chinese Center For Disease Control and Prevention; National Institute for Nutrition and Health
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
The present study aimed to investigate the association of red meat usual intake with metabolic syndrome (MetS), and explore the contribution of red meat usual intake to serum ferritin.
Methods
Based on the data from the longitudinal China Health and Nutrition Survey (CHNS), 2,797 healthy adults aged 18-75 years without hypertension, diabetes, and MetS were selected in 2009 as subjects and follow-up studies were carried out till 2015. We used the National Cancer Institute (NCI) method to estimate the usual intake of foods. Multivariable logistic regressions were performed to evaluate the association between red meat usual intake and the risk of MetS. Quantile regression analysis was used to study the relationship between red meat consumption and serum ferritin levels.
Results
After adjusting for potential confounders, red meat, and fresh red meat were positively associated with the risk of MetS ( RR = 1.41, 95% CI: 1.05-1.90 and RR = 1.37, 95% CI: 1.02-1.85, respectively). These relationships showed increasing trend ( P P P < 0.05). Processed red meat did not exhibit a similar association.
Conclusion
Higher red meat usual intake was associated with an increased risk of MetS and elevated serum ferritin levels.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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