How to Keep the Balance between Red and Processed Meat Intake and Physical Activity Regarding Mortality: A Dose-Response Meta-Analysis
Wu Y, Wang M, Long Z, Ye J, Cao Y, Pei B, Gao Y, Yu Y, Han Z, Wang F, Zhao Y
Nutrients · 5 citas
Cómo se estudió
- Diseño
- Metaanálisis (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
- Gobierno
- National Natural Science Foundation of China
- Gobierno
- National Nature Science Foundation of China
- Subvenciones
- National Natural Science Foundation of China (82173514)
Según 2 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2023-07-29 · Nutrients · vol. 15 · número 15 · pág. 3373
- Editorial
- Multidisciplinary Digital Publishing Institute
- Citado
- 5 citas · más que el 78% de estudios similares · 1.2× el promedio de su campo
- Referencias
- 90 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Nutritional Studies and Diet · Agriculture Sustainability and Environmental Impact · Meat and Animal Product Quality
- Palabras clave
- Meta-analysis, Balance (ability), Physical activity, Red meat, Medicine, Food science, Environmental health, Gerontology, Biology, Internal medicine, Physical medicine and rehabilitation
- MeSH
- humans, neoplasms, cardiovascular diseases, exercise, diet, risk factors, prospective studies, meat, meat products, red meat
11 autores
- Yi Wu🇨🇳Harbin Medical University
- Maoqing Wang🇨🇳Harbin Medical University
- Zhiping Long🇨🇳Harbin Medical University
- Jingyu Ye🇨🇳Harbin Medical University
- Yukun Cao🇨🇳Harbin Medical University
- Bing Pei🇨🇳Harbin Medical University
- Yu Gao🇨🇳Harbin Medical University
- Yue Yu🇨🇳Harbin Medical University
- Zhen Han🇨🇳Harbin Medical University
- Fan Wang🇨🇳 · autor de correspondenciaHarbin Medical University
- Yashuang Zhao🇨🇳 · autor de correspondenciaHarbin Medical University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Non-communicable diseases have become a major threat to public health, with cardiovascular diseases (CVDs) and cancer being the top two causes of death each year.
Objective
Our objective is to evaluate the balanced association between the effect of red and processed meat intake on the risk of death and the effect of physical activity on the risk of mortality, where the risk of death includes all causes, CVDs, and cancers.
Methods
We searched electronic databases, including PubMed, ISI Web of Science, Embase, and the Cochrane Library, for prospective studies reporting risk estimates for the association between the intake of red and processed meat, walking, and muscle-strengthening activity (MSA) and the risk of mortality from all causes, CVDs, and cancer. We extracted fully adjusted effect estimates from original studies and performed a summary analysis using the fixed and random-effect models.
Results
A conventional meta-analysis showed that red meat and processed meat were positively associated with the risk of mortality, and daily steps and MSA were negatively associated with the risk of death. Further analysis of the dose-response relationship showed that a risk reduction (20%) from 39.5 min/week of MSA or 4100 steps/d was equivalent to an increased risk of all-cause mortality from a daily intake of 103.4 g/d of red meat or 50 g/d of processed meat. The risk was further decreased as the number of steps per day increased, but the risk reversed when the MSA exceeded the threshold (39.5 min/week).
Conclusions
Adherence to physical activity is an effective way to reduce the risk of mortality due to meat intake. However, the total intake of red meat and processed meat should be controlled, especially the latter. Walking is recommended as the main daily physical activity of choice, while MSAs are preferred when time is limited, but it should be noted that longer MSAs do not provide additional benefits.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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