Substitution of unprocessed and processed red meat with poultry or fish and total and cause-specific mortality
Nielsen TB, Würtz AML, Tjønneland A, Overvad K, Dahm CC
The British journal of nutrition · 9 citas
Etiquetas de revisión
Cuestionario de frecuencia de consumoFinanciación 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 (clasificado por nuestro filtro de IA)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- Cuestionario de frecuencia de consumo
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2021-04-08 · Br J Nutr · vol. 127 · número 4 · págs. 563–569
- Editorial
- Cambridge University Press
- Citado
- 12 citas · más que el 84% de estudios similares · 1.7× el promedio de su campo
- Referencias
- 22 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Nutritional Studies and Diet · Agriculture Sustainability and Environmental Impact · Consumer Attitudes and Food Labeling
- Palabras clave
- Red meat, Processed meat, Fish <Actinopterygii>, Hazard ratio, Mortality rate, Proportional hazards model, Health hazard
- MeSH
- animals, poultry, fishes, humans, cardiovascular diseases, diet, cause of death, risk factors, meat, red meat
5 autores
- Tine Bjerg Nielsen🇩🇰 · autor de correspondenciaAarhus University
- Anne Mette Lund Würtz🇩🇰Aarhus University
- Anne Tjønneland🇩🇰University of Copenhagen; Danish Cancer Society
- Kim Overvad🇩🇰Aarhus University; Aalborg University Hospital
- Christina Catherine Dahm🇩🇰Aarhus University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Recent studies found positive associations between intake of red meat and processed meat and total mortality; however, substitution of red meat with poultry and fish has been poorly investigated. We aimed to investigate associations for substitutions of red meat (unprocessed/processed) and total mortality and deaths due to cancer or CVD. We used data from the Danish Diet, Cancer and Health cohort, including 57 053 participants aged 50-64 years at baseline. Information on diet was collected through a validated 192-item FFQ. Information regarding total mortality, deaths due to cancer and deaths due to CVD was obtained by record linkage. Cox proportional hazards models were used to estimate the hazard ratio (HR) of 150 g/week substitutions of red meat with poultry or fish. During a follow-up (mean 16·1 years), 8840 deaths occurred (4567 were due to cancer; 1816 due to CVD). The adjusted HR for total death when substituting 150 g/week total red meat with poultry was 0·96 (95 % CI 0·95, 1·00) and with fish 0·99 (95 % CI 0·97, 1·01). Corresponding HR for cancer death or CVD death were similar. Substitution of processed red meat with fish or poultry was more consistently associated with a lower mortality than substitution of unprocessed red meat. For example, the adjusted HR for total death when substituting 150 g/week processed red meat with poultry was 0·95 (95 % CI 0·92, 0·98). We found that replacing processed red meat with poultry or fish was associated with a lower risk of total mortality and deaths due to cancer, but not deaths due to CVD.
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