Partial substitution of red or processed meat with plant-based foods and the risk of cardiovascular disease
Simojoki M, Kaartinen NE, Maukonen M, Harald K, Tapanainen H, Albanes D, Eriksson JG, Jousilahti P, Koskinen S, Pajari AM, Männistö S
European journal of epidemiology · 2 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 (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
- Academy of Finland
- Organización sin fines de lucro
- Suomen Kulttuurirahasto
- Gobierno
- Strategic Research Council
- Gobierno
- Finnish Institute for Health and Welfare
- Subvenciones
- Strategic Research Council (352481); Strategic Research Council (327698); Strategic Research Council (352483); Academy of Finland (361740); Suomen Kulttuurirahasto (00250090); Strategic Research Council (327699); Suomen Kulttuurirahasto (00231071)
Según 4 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2025-05-01 · Eur J Epidemiol · vol. 40 · número 5 · págs. 517–525
- Editorial
- Springer Science+Business Media
- Citado
- 3 citas · más que el 86% de estudios similares · 2.3× el promedio de su campo
- Referencias
- 37 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY
- Áreas de investigación
- Agriculture Sustainability and Environmental Impact · Food Waste Reduction and Sustainability · Consumer Attitudes and Food Labeling
- Palabras clave
- Medicine, Red meat, Hazard ratio, Confounding, Proportional hazards model, Confidence interval, Cohort, Cohort study, Population, Lower risk, Disease, Environmental health, Internal medicine
- MeSH
- humans, vegetables, cardiovascular diseases, diet, proportional hazards models, risk factors, cohort studies, diet, vegetarian, meat products, adult, aged, middle aged, finland, female, male, red meat
11 autores
- Meri Simojoki🇫🇮 · autor de correspondenciaFinnish Institute for Health and Welfare
- Niina E. Kaartinen🇫🇮Finnish Institute for Health and Welfare
- Mirkka Maukonen🇫🇮Finnish Institute for Health and Welfare
- Kennet Harald🇫🇮Finnish Institute for Health and Welfare
- Heli Tapanainen🇫🇮Finnish Institute for Health and Welfare
- Demetrius Albanes🇺🇸National Institutes of Health; National Cancer Institute
- Johan Gunnar Eriksson🇫🇮🇸🇬University of Helsinki; National University of Singapore; Helsinki University Hospital; Singapore Institute for Clinical Sciences; Folkhälsans Forskningscentrum
- Pekka Jousilahti🇫🇮Finnish Institute for Health and Welfare
- Seppo Koskinen🇫🇮Finnish Institute for Health and Welfare
- Anne‐Maria Pajari🇫🇮University of Helsinki
- Satu Männistö🇫🇮Finnish Institute for Health and Welfare
Resumen
El texto original del estudio, en el idioma en que se publicó.
A shift towards more plant-based diets may promote human and planetary health. This modelling study aimed to assess the impact of moderate partial substitution of red or processed meat with plant-based foods on cardiovascular disease (CVD) risk. We used pooled data from five Finnish cohorts (42,868 participants aged ≥ 25 years, 78% men). Median follow-up time was 12.7 years, with 11,031 incident CVD cases. Diet was assessed by a validated food frequency questionnaire. We modelled substitutions of red meat (100 g/week) or processed meat (50 g/week) with corresponding amounts of plant-based foods. Cohort-specific hazard ratios (HR) and 95% confidence intervals (CI) were calculated using Cox proportional hazards multivariate models adjusted for relevant confounding factors and pooled together using a random effects model. There was a suggestive reduction in CVD risk in men when processed meat was substituted with vegetables or the combination of plant-based foods (HR 0.99, 95% CI 0.99-1.00, P < 0.05). In women, there was an increase in CVD risk when red meat was substituted with legumes (HR 1.10, 95% CI 1.01-1.20, P < 0.05). However, when all cohorts were followed for the same length of time (7.9 years), several plant-based foods reduced CVD risk and none of them increased the risk when partially replacing red or processed meat. Even a small, easily implemented change towards a more plant-based diet may contribute to cardiovascular health at the population level. These findings support global strategies towards healthy and environmentally sustainable diets.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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