Red meat consumption, incident CVD and the influence of dietary quality in the Jackson Heart Study
Bigornia SJ, Noel SE, Porter C, Zhang X, Talegawker SA, Carithers T, Correa A, Tucker KL
Public health nutrition · 5 citas
Etiquetas de revisión
Cuestionario de frecuencia de consumoSin 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 independiente
- Gobierno
- U.S. Department of Health and Human Services
- Universidad u hospital
- Jackson State University
- Gobierno
- Mississippi State Department of Health
- Gobierno
- National Institutes of Health
- Gobierno
- National Institute on Aging
- Gobierno
- National Heart, Lung, and Blood Institute
- Gobierno
- National Institute on Minority Health and Health Disparities
- Gobierno
- NIMHD NIH HHS
- Gobierno
- NHLBI NIH HHS
- Gobierno
- NIA NIH HHS
- Subvenciones
- National Heart, Lung, and Blood Institute (HHSN268201800013I); National Heart, Lung, and Blood Institute (HHSN268201800012C); National Heart, Lung, and Blood Institute (HHSN268201800010 I); Jackson State University (HHSN268201800013 I); National Heart, Lung, and Blood Institute (HHSN268201800014 I); National Institutes of Health (HHSN268201800014I); National Heart, Lung, and Blood Institute (HHSN268201800012 I); U.S. Department of Health and Human Services (HHSN268201800014I); Jackson State University (HHSN268201800014 I); National Heart, Lung, and Blood Institute (HHSN268201800014C); Mississippi State Department of Health (HHSN268201800015 I); National Institute on Aging (R01 AG055948); U.S. Department of Health and Human Services (HHSN268201800013I); National Heart, Lung, and Blood Institute (HHSN268201800015I); National Institutes of Health (HHSN268201800013I); National Heart, Lung, and Blood Institute (HHSN268201800011C); National Heart, Lung, and Blood Institute (HHSN268201800011I); National Institutes of Health (HHSN268201800015I); U.S. Department of Health and Human Services (HHSN268201800015I); National Institute on Minority Health and Health Disparities (HHSN268201800013I)
Según 10 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2022-06-23 · Public Health Nutr · vol. 26 · número 3 · págs. 643–652
- Editorial
- Cambridge University Press
- Citado
- 6 citas · más que el 74% de estudios similares · 1.0× el promedio de su campo
- Referencias
- 71 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Nutritional Studies and Diet · Agriculture Sustainability and Environmental Impact · Obesity, Physical Activity, Diet
- Palabras clave
- Red meat, Medicine, Processed meat, Hazard ratio, Refined grains, Stroke (engine), Prospective cohort study, Environmental health, Food science, Whole grains, Internal medicine, Biology, Confidence interval
8 autores
- Sherman Bigornia🇺🇸 · autor de correspondenciaUniversity of New Hampshire
- Sabrina E. Noel🇺🇸University of Massachusetts Lowell
- Caitlin M. Porter🇺🇸University of New Hampshire
- Xiyuan Zhang🇺🇸University of Massachusetts Lowell
- Sameera Talegawker🇺🇸Milken Institute; George Washington University
- Teresa Carithers🇺🇸University of Mississippi
- Adolfo Correa🇺🇸Jackson Memorial Hospital; University of Mississippi Medical Center
- Katherine L. Tucker🇺🇸University of Massachusetts Lowell
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objectives
We investigated the prospective associations between meat consumption and CVD and whether these relationships differ by dietary quality among African American (AA) adults.
Design
Baseline diet was assessed with a regionally specific FFQ. Unprocessed red meat included beef and pork (120 g/serving); processed meat included sausage, luncheon meats and cured meat products (50 g/serving). Incident total CVD, CHD, stroke and heart failure were assessed annually over 9·8 years of follow-up. We characterised dietary quality using a modified Healthy Eating Index-2010 score (m-HEI), excluding meat contributions.
Setting
Jackson, MS, USA.
Participants
AA adults (n 3242, aged 55 y, 66 % female).
Results
Mean total, unprocessed red and processed meat intakes were 5·7 ± 3·5, 2·3 ± 1·8 and 3·3 ± 2·7 servings/week, respectively. Mostly, null associations were observed between meat categories and CVD or subtypes. However, greater intake of unprocessed red meat (three servings/week) was associated with significantly elevated risk of stroke (hazard ratio = 1·43 (CI: 1·07,1·90)). With the exception of a more positive association between unprocessed meat consumption and stroke among individuals in m-HEI Tertile 2, the strength of associations between meat consumption categories and CVD outcomes did not differ by m-HEI tertile. In formal tests, m-HEI did not significantly modify meat-CVD associations.
Conclusions
In this cohort of AA adults, total and processed meat were not associated with CVD outcomes, with the exception that unprocessed red meat was related to greater stroke risk. Dietary quality did not modfiy these associations. Research is needed in similar cohorts with longer follow-up and greater meat consumption to replicate these findings.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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