Moderate Intake of Lean Red Meat was Associated with Lower Risk of Elevated Blood Pressure in Chinese Women: Results from the China Health and Nutrition Survey, 1991-2015
Wang Z, Huang Q, Wang L, Jiang H, Wang Y, Wang H, Zhang J, Zhai F, Zhang B
Nutrients · 13 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
- Marcadores de salud y funcionamiento
- Consumo medido con
- Diarios o recordatorios de alimentación
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- Eunice Kennedy Shriver National Institute of Child Health and Human Development
- Gobierno
- the Fogarty International Center, National Institutes of Health
- Gobierno
- NICHD NIH HHS
- Gobierno
- the Chinese Center for Disease Control National Institute of Nutrition and Health, the National Institutes of Health
- Gobierno
- the Ministry of Finance of the People's Republic of China, the China Nutritional Transition Cohort Study
- Gobierno
- the Chinese Center for Disease Control National Institute of Nutrition and Health, the National Institutes of Health (NIH)
- Subvenciones
- Eunice Kennedy Shriver National Institute of Child Health and Human Development (R01HD030880)
Según 6 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2020-05-11 · Nutrients · vol. 12 · número 5 · pág. 1369
- Editorial
- Multidisciplinary Digital Publishing Institute
- Citado
- 14 citas · más que el 82% de estudios similares · 1.4× el promedio de su campo
- Referencias
- 42 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Obesity, Physical Activity, Diet
- Palabras clave
- Red meat, Medicine, Blood pressure, Confounding, Cohort study, Food science, Animal science, Internal medicine, Biology
- MeSH
- humans, hypertension, dietary fats, diet, nutrition surveys, odds ratio, risk factors, cohort studies, longitudinal studies, prospective studies, blood pressure, adult, china, female, red meat, asian people
9 autores
- Zhihong Wang🇨🇳Chinese Center For Disease Control and Prevention; National Institute for Nutrition and Health
- Qiumin Huang🇨🇳Chinese Center For Disease Control and Prevention; National Institute for Nutrition and Health
- Liusen Wang🇨🇳Chinese Center For Disease Control and Prevention; National Institute for Nutrition and Health
- Hongru Jiang🇨🇳Chinese Center For Disease Control and Prevention; National Institute for Nutrition and Health
- Yun Wang🇨🇳Chinese Center For Disease Control and Prevention; National Institute for Nutrition and Health
- Huijun Wang🇨🇳Chinese Center For Disease Control and Prevention; National Institute for Nutrition and Health
- Jiguo Zhang🇨🇳Chinese Center For Disease Control and Prevention; National Institute for Nutrition and Health
- Fengying Zhai🇨🇳Chinese Center For Disease Control and Prevention; National Institute for Nutrition and Health
- Bing Zhang🇨🇳 · autor de correspondenciaChinese 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.
This study aimed to examine longitudinal associations between fatty and lean, fresh red meat intake and blood pressure (BP) in Chinese adults. The data were from nine waves of the China Health and Nutrition Survey (1991-2015), a longitudinal, open cohort study. The surveys were conducted in 303 urban and rural communities of 15 provinces in China. Collected by consecutive three-day 24-h dietary recalls combined with household weighing for foods or only condiments, the diet exposure of interest was daily red meat intake and its subtypes (fatty versus lean) defined by 10-g fat content per 100 g. The main outcome was systolic blood pressure (SBP), diastolic blood pressure (DBP) and risk of elevated BP defined as having a mean of SBP ≥ 135 mmHg, DBP ≥ 85 mmHg, or taking antihypertensive medication. Three-level mixed-effect regressions showed women had SBP increases of 2.19 mmHg (95% CI: 1.07, 4.46) from a higher intake of total fresh red meat, 2.42 mmHg (95% CI: 1.18, 4.94) from a higher intake of fatty, fresh red meat, as well as 0.48 mmHg (95% CI: 0.26, 0.88) from a higher intake of lean, fresh red meat in the top tertile versus bottom one when adjusted for potential confounders. After adjusting for survey years, women with the highest tertile of lean, fresh red meat intake had a 32% lower risk of elevated BP (OR 0.68, 95%CI:0.48, 0.96) as compared with those with the first tertile (non-consumer). Fatty and lean, fresh red meat intakes were differentially associated with BP among Chinese adults. Further research is required to elicit the potential mechanism on gender-specific differential association of fatty versus lean, fresh red meat with BP.
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