Association of Red Meat Consumption, Metabolic Markers, and Risk of Cardiovascular Diseases
Pan L, Chen L, Lv J, Pang Y, Guo Y, Pei P, Du H, Yang L, Millwood IY, Walters RG, Chen Y, Hua Y, Sohoni R, Sansome S, Chen J, Yu C, Chen Z, Li L
Frontiers in nutrition · 27 citas
Etiquetas de revisión
Mezcla carne procesada con no procesadaSin 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 casos y controles (clasificado por nuestro filtro de IA)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Organización sin fines de lucro
- Wellcome Trust
- Organización sin fines de lucro
- Cancer Research UK
- Gobierno
- National Natural Science Foundation of China
- Gobierno
- Ministry of Science and Technology of the People's Republic of China
- Organización sin fines de lucro
- Kadoorie Charitable Foundation
- Gobierno
- Medical Research Council
- Gobierno
- Key Technologies Research and Development Program
- Gobierno
- Ministry of Science and Technology of the People's Republic of China
- Subvenciones
- National Natural Science Foundation of China (2016YFC0900504); National Natural Science Foundation of China (81390544); National Natural Science Foundation of China (2016YFC0900500); Wellcome Trust (212946/Z/18/Z); National Natural Science Foundation of China (2016YFC1303904); Ministry of Science and Technology of the People's Republic of China (2011BAI09B01); Kadoorie Charitable Foundation (2016YFC1303904); National Natural Science Foundation of China ((91843302); Kadoorie Charitable Foundation (91846303); National Natural Science Foundation of China (91846303); Medical Research Council (MC_UU_00017/1); Ministry of Science and Technology of the People's Republic of China (91843302); Kadoorie Charitable Foundation (81390541); National Natural Science Foundation of China (81390541); Key Technologies Research and Development Program (2016YFC1303904); Kadoorie Charitable Foundation (2011BAI09B01); National Natural Science Foundation of China (81390540, 81390541, and 81390544); Ministry of Science and Technology of the People's Republic of China (91846303); National Natural Science Foundation of China (2016YFC0900501); National Natural Science Foundation of China (81390540); Ministry of Science and Technology of the People's Republic of China (81390544); Kadoorie Charitable Foundation (2016YFC0900500); Ministry of Science and Technology of the People's Republic of China (81390541); Ministry of Science and Technology of the People's Republic of China (2016YFC0900501); Kadoorie Charitable Foundation (91843302); Ministry of Science and Technology of the People's Republic of China (2016YFC 0900500); Ministry of Science and Technology of the People's Republic of China (2016YFC1303904); National Natural Science Foundation of China (2011BAI09B01); Ministry of Science and Technology of the People's Republic of China (81941018); Ministry of Science and Technology of the People's Republic of China (2016YFC0900504); National Natural Science Foundation of China (81941018); Ministry of Science and Technology of the People's Republic of China (81390540); Kadoorie Charitable Foundation (2016YFC0900501); Kadoorie Charitable Foundation (81390544); Key Technologies Research and Development Program (2016YFC0900501); Cancer Research UK (29186); Key Technologies Research and Development Program (2016YFC0900504); Kadoorie Charitable Foundation (81941018); National Natural Science Foundation of China (81973125); Kadoorie Charitable Foundation (81390540); Key Technologies Research and Development Program (2016YFC0900500); Kadoorie Charitable Foundation (2016YFC0900504)
Según 8 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2022-04-15 · Front Nutr · vol. 9 · pág. 833271
- Editorial
- Frontiers Media
- Citado
- 35 citas · más que el 94% de estudios similares · 3.8× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 32 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Meat and Animal Product Quality · Nutritional Studies and Diet · Agriculture Sustainability and Environmental Impact
- Palabras clave
- Consumption (sociology), Red meat, Medicine, Environmental health, Pathology
18 autores
- Lang Pan🇨🇳Peking University
- Lu Chen🇨🇳Peking University
- Jun Lv🇨🇳Peking University
- Yuanjie Pang🇨🇳Peking University
- Yu Guo🇨🇳Chinese Academy of Medical Sciences & Peking Union Medical College
- Pei Pei🇨🇳Chinese Academy of Medical Sciences & Peking Union Medical College
- Huaidong Du🇬🇧University of Oxford; Medical Research Council
- Ling Yang🇬🇧University of Oxford; Medical Research Council
- Iona Y. Millwood🇬🇧University of Oxford; Medical Research Council
- Robin G. Walters🇬🇧University of Oxford; Medical Research Council
- Yiping Chen🇬🇧University of Oxford; Medical Research Council
- Yujie Hua
- Rajani Sohoni🇬🇧University of Oxford
- Sam Sansome🇬🇧University of Oxford
- Junshi Chen🇨🇳China National Center for Food Safety Risk Assessment
- Canqing Yu🇨🇳 · autor de correspondenciaPeking University
- Zhengming Chen🇬🇧University of Oxford
- Liming Li🇨🇳Peking University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
The metabolic mechanism of harmful effects of red meat on the cardiovascular system is still unclear. The objective of the present study is to investigate the associations of self-reported red meat consumption with plasma metabolic markers, and of these markers with the risk of cardiovascular diseases (CVD).
Methods
Plasma samples of 4,778 participants (3,401 CVD cases and 1,377 controls) aged 30-79 selected from a nested case-control study based on the China Kadoorie Biobank were analyzed by using targeted nuclear magnetic resonance to quantify 225 metabolites or derived traits. Linear regression was conducted to evaluate the effects of self-reported red meat consumption on metabolic markers, which were further compared with the effects of these markers on CVD risk assessed by logistic regression.
Results
Out of 225 metabolites, 46 were associated with red meat consumption. Positive associations were observed for intermediate-density lipoprotein (IDL), small high-density lipoprotein (HDL), and all sizes of low-density lipoprotein (LDL). Cholesterols, phospholipids, and apolipoproteins within various lipoproteins, as well as fatty acids, total choline, and total phosphoglycerides, were also positively associated with red meat consumption. Meanwhile, 29 out of 46 markers were associated with CVD risk. In general, the associations of metabolic markers with red meat consumption and of metabolic markers with CVD risk showed consistent direction.
Conclusions
In the Chinese population, red meat consumption is associated with several metabolic markers, which may partially explain the harmful effect of red meat consumption on CVD.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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