Association of changes in red meat consumption with total and cause specific mortality among US women and men: two prospective cohort studies

AbstractObjectiveTo evaluate the association of changes in red meat consumption with total and cause specific mortality in women and men.DesignTwo prospective cohort studies with repeated measures of diet and lifestyle factors.SettingNurses’ Health Study and the Health Professionals Follow-up Study,...

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Published in:BMJ (Online) Vol. 365; p. l2110
Main Authors: Zheng, Yan, Li, Yanping, Satija, Ambika, Pan, An, Sotos-Prieto, Mercedes, Rimm, Eric, Willett, Walter C, Hu, Frank B
Format: Journal Article
Language:English
Published: England BMJ Publishing Group LTD 12.06.2019
BMJ Publishing Group Ltd
Subjects:
Adult
Aged
Alcohol
Cancer
Cardiovascular diseases
Cause of Death - trends
Chronic obstructive pulmonary disease
Cohort analysis
Diabetes
Diet
Disease
Family medical history
Feeding Behavior
Female
Follow-Up Studies
Food
Gender differences
Health Personnel - statistics & numerical data
Health risk assessment
Humans
Hypertension
Legumes
Life Style
Lifestyles
Male
Meat
Medical personnel
Mens health
Metabolism
Middle Aged
Mortality
Nutrition research
Physical activity
Proportional Hazards Models
Prospective Studies
Proteins
Red Meat - adverse effects
Risk Factors
Smoking
Surveys and Questionnaires - statistics & numerical data
Survival Rate - trends
Systematic review
United States
Womens health
United States
United States > US
ISSN:1756-1833, 0959-8138, 1756-1833
Online Access:Get full text
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Summary:AbstractObjectiveTo evaluate the association of changes in red meat consumption with total and cause specific mortality in women and men.DesignTwo prospective cohort studies with repeated measures of diet and lifestyle factors.SettingNurses’ Health Study and the Health Professionals Follow-up Study, United States.Participants53 553 women and 27 916 men without cardiovascular disease or cancer at baseline.Main outcome measureDeath confirmed by state vital statistics records, the national death index, or reported by families and the postal system.Results14 019 deaths occurred during 1.2 million person years of follow-up. Increases in red meat consumption over eight years were associated with a higher mortality risk in the subsequent eight years among women and men (both P for trend<0.05, P for heterogeneity=0.97). An increase in total red meat consumption of at least half a serving per day was associated with a 10% higher mortality risk (pooled hazard ratio 1.10, 95% confidence interval 1.04 to 1.17). For processed and unprocessed red meat consumption, an increase of at least half a serving per day was associated with a 13% higher mortality risk (1.13, 1.04 to 1.23) and a 9% higher mortality risk (1.09, 1.02 to 1.17), respectively. A decrease in consumption of processed or unprocessed red meat of at least half a serving per day was not associated with mortality risk. The association between increased red meat consumption and mortality risk was consistent across subgroups defined by age, physical activity, dietary quality, smoking status, or alcohol consumption.ConclusionIncreases in red meat consumption, especially processed meat, were associated with higher overall mortality rates.
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ISSN:1756-1833
0959-8138
1756-1833
DOI:10.1136/bmj.l2110