Red meat consumption and risk of frailty in older women
Struijk EA, Fung TT, Sotos-Prieto M, Rodriguez-Artalejo F, Willett WC, Hu FB, Lopez-Garcia E
Journal of cachexia, sarcopenia and muscle · 52 citas
Etiquetas de revisión
Cuestionario de frecuencia de consumoDatos 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
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- Cuestionario de frecuencia de consumo
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- National Institutes of Health
- Gobierno
- Instituto de Salud Carlos III
- Gobierno
- National Cancer Institute
- Gobierno
- NCI NIH HHS
- Gobierno
- NIH HHS
- Subvenciones
- National Cancer Institute (UM1 CA186107); Instituto de Salud Carlos III (FIS 20/1040); Instituto de Salud Carlos III (20/1040); National Institutes of Health (UM1‐CA‐186107); National Institutes of Health (CA186107)
Según 5 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2021-11-09 · J Cachexia Sarcopenia Muscle · vol. 13 · número 1 · págs. 210–219
- Editorial
- Springer Science+Business Media
- Citado
- 63 citas · más que el 96% de estudios similares · 4.9× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 41 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Nutrition and Health in Aging · Nutritional Studies and Diet · Frailty in Older Adults
- Palabras clave
- Red meat, Medicine, Confidence interval, Processed meat, Prospective cohort study, Consumption (sociology), Relative risk, Environmental health, Gerontology, Food science, Internal medicine, Biology
- MeSH
- animals, humans, prospective studies, meat, aged, frail elderly, female, red meat, frailty
7 autores
- Ellen A. Struijk🇪🇸 · autor de correspondenciaCentro de Investigación Biomédica en Red de Epidemiología y Salud Pública; Universidad Autónoma de Madrid
- Teresa T. Fung🇺🇸Harvard University; Simmons University
- Mercedes Sotos‐Prieto🇪🇸🇺🇸Madrid Institute for Advanced Studies; Harvard University; IMDEA Food; Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública; Universidad Autónoma de Madrid
- Fernando Rodríguez‐Artalejo🇪🇸Madrid Institute for Advanced Studies; IMDEA Food; Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública; Universidad Autónoma de Madrid
- Walter Churchill Willett🇺🇸Brigham and Women's Hospital; Harvard University
- Frank B. Hu🇺🇸Brigham and Women's Hospital; Harvard University
- Esther López‐García🇪🇸Madrid Institute for Advanced Studies; IMDEA Food; Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública; Universidad Autónoma de Madrid
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Red meat is a nutrient-dense source of protein fundamental for older adults; however, red meat is also high in detrimental components, including saturated fat. It is unclear whether habitual red meat consumption is associated with risk of frailty. This study aimed to examine the prospective association between the consumption of total, unprocessed, and processed red meat and the risk of frailty in older adults.
Methods
We analysed data from 85 871 women aged ≥60 participating in the Nurses' Health Study. Consumption of total, unprocessed, and processed red meat was obtained from repeated food frequency questionnaires administered between 1980 and 2010. Frailty was defined as having at least three of the following five criteria from the FRAIL scale: fatigue, low strength, reduced aerobic capacity, having ≥5 chronic illnesses, and unintentional weight loss ≥5%. The occurrence of frailty was assessed every four years from 1992 to 2014.
Results
During 22 years of follow-up (median follow-up 14 years), we identified 13 279 incident cases of frailty. Women with a higher intake of red meat showed an increased risk of frailty after adjustment for lifestyle factors, medication use, and dietary factors. The relative risk (95% confidence interval) for one serving/day increment in consumption was 1.13 (1.08, 1.18) for total red meat, 1.08 (1.02, 1.15) for unprocessed red meat, and 1.26 (1.15, 1.39) for processed red meat. When each component of the frailty syndrome was individually examined, each of them was positively associated with total red meat consumption, except for the weight loss criterion. Replacing one serving/day of unprocessed red meat with other protein sources was associated with significantly lower risk of frailty; the risk reduction estimates were 22% for fish and 14% for nuts, while for replacement of processed red meat, the percentages were 33% for fish, 26% for nuts, 13% for legumes, and 16% for low-fat dairy.
Conclusions
Habitual consumption of unprocessed and processed red meat was associated with a higher risk of frailty. Replacement of red meat by other protein sources might reduce the risk of frailty. These findings are in line with dietary guidelines promoting diets that emphasize plant-based sources of protein.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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