Intake of Unprocessed and Processed Meat and the Association with Cardiovascular Disease: An Overview of Systematic Reviews
Jakobsen MU, Bysted A, Mejborn H, Stockmarr A, Trolle E
Nutrients · 18 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
Según la declaración de financiación del texto completo.
Publicación
- Publicado
- 2021-09-22 · Nutrients · vol. 13 · número 10 · pág. 3303
- Editorial
- Multidisciplinary Digital Publishing Institute
- Citado
- 25 citas · más que el 70% de estudios similares · 1.0× el promedio de su campo
- Referencias
- 51 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Agriculture Sustainability and Environmental Impact
- Palabras clave
- Meta-analysis, Medicine, Stroke (engine), Systematic review, Cohort study, Confidence interval, Red meat, Disease, Cohort, MEDLINE, Quality of evidence, Internal medicine, Pathology, Biology
- MeSH
- animals, poultry, humans, cardiovascular diseases, coronary disease, eating, meat, meta-analysis as topic, stroke, systematic reviews as topic
5 autores
- Marianne Uhre Jakobsen🇩🇰 · autor de correspondenciaTechnical University of Denmark
- Anette Bysted🇩🇰Technical University of Denmark
- Heddie Mejborn🇩🇰Technical University of Denmark
- Anders Stockmarr🇩🇰Technical University of Denmark
- Ellen Trolle🇩🇰Technical University of Denmark
Resumen
El texto original del estudio, en el idioma en que se publicó.
We conducted an overview of systematic reviews to summarize reviews of cohort studies on intake of unprocessed and processed meat and the risk of cardiovascular disease (CVD), coronary heart disease (CHD), and stroke. Systematic reviews of cohort studies published between January 2010 and August 2020 were identified through a systematic literature search in PubMed, Embase, and Web of Science. The quality of how each review was conducted was assessed and the overall confidence in the results of each review was rated using AMSTAR 2. The quality of evidence of each meta-analysis was graded using NutriGrade. Three reviews were included, with meta-analyses of unprocessed red meat and CVD (n = 1) and stroke (n = 2); unprocessed poultry and stroke (n = 1); and processed meat and CVD (n = 1), CHD (n = 1), and stroke (n = 3). The overall confidence in the results of each review was rated as critically low. The meta-evidence was graded moderate for a positive association between unprocessed red meat and stroke and moderate for a positive association between processed meat and CHD and stroke. For other associations the meta-evidence was graded as low or very low. In conclusion, the associations between unprocessed and processed meat with CVD and major subtypes of CVD have not been extensively investigated.
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