Association of Red Meat and Poultry Consumption With the Risk of Metabolic Syndrome: A Meta-Analysis of Prospective Cohort Studies
Guo H, Ding J, Liang J, Zhang Y
Frontiers in nutrition · 15 citas
Cómo se estudió
- Diseño
- Revisión sistemática (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
- Universidad u hospital
- Central South University
- Universidad u hospital
- Xiangya Hospital, Central South University
- Subvenciones
- Xiangya Hospital, Central South University (2020Q14); Central South University (2020Q14)
Según 2 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2021-07-08 · Front Nutr · vol. 8 · pág. 691848
- Editorial
- Frontiers Media
- Citado
- 31 citas · más que el 78% de estudios similares · 1.4× el promedio de su campo
- Referencias
- 40 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Nutritional Studies and Diet · Nutrition, Genetics, and Disease · Consumer Attitudes and Food Labeling
- Palabras clave
- Red meat, Medicine, Relative risk, Prospective cohort study, Metabolic syndrome, Cohort study, Consumption (sociology), Lower risk, Meta-analysis, Food science, Environmental health, Confidence interval, Internal medicine, Obesity, Biology
4 autores
- Hongbin Guo🇨🇳Central South University; Xiangya Hospital Central South University
- Jun Ding🇨🇳Changsha University
- Jieyu Liang🇨🇳Central South University; Xiangya Hospital Central South University
- Yi Zhang🇨🇳 · autor de correspondenciaCentral South University; Xiangya Hospital Central South University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective: This study aims to investigate the association of red meat (processed and unprocessed) and poultry consumption with the risk of metabolic syndrome (MetS). Methods: Prospective cohort studies on the association of red meat (processed and unprocessed) and poultry consumption with the risk of MetS were identified by comprehensive literature search in the PubMed, Web of Science, and Embase databases up to March 2021. The pooled relative risk (RR) of MetS with 95% CIs for the highest vs. lowest category of red meat or poultry consumption was extracted for meta-analysis. Results: A total of nine prospective cohort studies were included in this study. Among them, eight studies were identified for red meat consumption. The overall multi-variable adjusted RR demonstrated that red meat consumption was associated with a higher risk of MetS (RR = 1.35, 95% CI: 1.13-1.62; P = 0.001). Moreover, four and three studies were specifically related to processed and unprocessed red meat consumption, respectively. Both processed (RR = 1.48, 95% CI: 1.11-1.97; P = 0.007) and unprocessed red meat (RR = 1.32, 95% CI: 1.14-1.54; P = 0.0003) consumption was associated with a higher risk of MetS. With regard to poultry consumption, three studies were included. The overall multi-variable adjusted RR suggested that poultry consumption was associated with lower risk of MetS (RR = 0.85, 95% CI: 0.75-0.97; P = 0.02). Conclusions: The current evidence indicates that red meat (processed and unprocessed) consumption is associated with a higher risk of MetS, whereas, poultry consumption is associated with a lower risk of MetS. More well-designed randomized controlled trials are still needed to address the issues further.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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