Red meat intake and risk of coronary heart disease among US men: prospective cohort study
Al-Shaar L, Satija A, Wang DD, Rimm EB, Smith-Warner SA, Stampfer MJ, Hu FB, Willett WC
BMJ (Clinical research ed.) · 132 citas
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 Institutes of Health
Según 1 financiador declarado y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2020-12-02 · BMJ · vol. 371 · pág. m4141
- Citado
- 200 citas · más que el 100% de estudios similares · 17.3× 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
- Agriculture Sustainability and Environmental Impact · Nutritional Studies and Diet · Meat and Animal Product Quality
- Palabras clave
- Red meat, Hazard ratio, Medicine, Confidence interval, Prospective cohort study, Proportional hazards model, Cohort study, Myocardial infarction, Cohort, Internal medicine, Environmental health
- MeSH
- humans, coronary disease, myocardial infarction, dietary proteins, diet, multivariate analysis, proportional hazards models, risk factors, cohort studies, prospective studies, food handling, dairy products, eggs, adult, aged, middle aged, health personnel, united states, male, whole grains, red meat
8 autores
- Laila Al‐Shaar🇺🇸Harvard University
- Ambika Satija🇺🇸Harvard University
- Dong D. Wang🇺🇸Brigham and Women's Hospital; Harvard University
- Eric B. Rimm🇺🇸Brigham and Women's Hospital; Harvard University
- Stephanie A. Smith‐Warner🇺🇸Harvard University
- Meir J. Stampfer🇺🇸Brigham and Women's Hospital; Harvard University
- Frank B. Hu🇺🇸Brigham and Women's Hospital; Harvard University
- Walter Churchill Willett🇺🇸 · autor de correspondenciaBrigham and Women's Hospital; Harvard University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objectives
To study total, processed, and unprocessed red meat in relation to risk of coronary heart disease (CHD) and to estimate the effects of substituting other protein sources for red meat with CHD risk.
Design
Prospective cohort study with repeated measures of diet and lifestyle factors.
Setting
Health Professionals Follow-Up Study cohort, United States, 1986-2016.
Participants
43 272 men without cardiovascular disease or cancer at baseline.
Main outcome measures
The primary outcome was total CHD, comprised of acute non-fatal myocardial infarction or fatal CHD. Cox models were used to estimate hazard ratios and 95% confidence intervals across categories of red meat consumption. Substitution analyses were conducted by comparing coefficients for red meat and the alternative food in models, including red meat and alternative foods as continuous variables.
Results
During 1 023 872 person years of follow-up, 4456 incident CHD events were documented of which 1860 were fatal. After multivariate adjustment for dietary and non-dietary risk factors, total, unprocessed, and processed red meat intake were each associated with a modestly higher risk of CHD (hazard ratio for one serving per day increment: 1.12 (95% confidence interval 1.06 to 1.18) for total red meat, 1.11 (1.02 to 1.21) for unprocessed red meat, and 1.15 (1.06 to 1.25) for processed red meat). Compared with red meat, the intake of one serving per day of combined plant protein sources (nuts, legumes, and soy) was associated with a lower risk of CHD (0.86 (0.80 to 0.93) compared with total red meat, 0.87 (0.79 to 0.95) compared with unprocessed red meat, and 0.83 (0.76 to 0.91) compared with processed red meat). Substitutions of whole grains and dairy products for total red meat and eggs for processed red meat were also associated with lower CHD risk.
Conclusions
Substituting high quality plant foods such as legumes, nuts, or soy for red meat might reduce the risk of CHD. Substituting whole grains and dairy products for total red meat, and eggs for processed red meat, might also reduce this risk.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY-NC).
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