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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Vydáno v:	BMJ (Online) Ročník 365; s. l2110
Hlavní autoři:	Zheng, Yan, Li, Yanping, Satija, Ambika, Pan, An, Sotos-Prieto, Mercedes, Rimm, Eric, Willett, Walter C, Hu, Frank B
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	England BMJ Publishing Group LTD 12.06.2019 BMJ Publishing Group Ltd
Témata:	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
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Shrnutí:	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.
Bibliografie:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 14 content type line 23
ISSN:	1756-1833 0959-8138 1756-1833
DOI:	10.1136/bmj.l2110