Red Meat Consumption and Risk of Stroke in Swedish Women
Red Meat Consumption and Risk of Stroke in Swedish Women
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DOI：
10.1161/strokeaha.110.596510
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发表时间：
2011-02-01
期刊：
影响因子：
8.3
通讯作者：
Wolk, Alicja
中科院分区：
文献类型：
--
作者：
Larsson, Susanna C.;Virtamo, Jarmo;Wolk, Alicja
背景和目的-大量食用红肉与某些癌症的风险增加有关，也可能是心血管疾病的危险因素。然而，关于食用红肉与中风风险的流行病学研究非常有限。我们的目标是在瑞典乳房X光摄影队列中检查食用红肉与中风发病率之间的关系。方法：我们前瞻性地跟踪了34670名没有心血管疾病和癌症的女性。参与者在1997年完成了一份关于饮食和其他心血管疾病危险因素的自填式问卷。用COX比例风险模型估计多变量调整后的相对危险度(RR)和95%可信区间(CI)。结果：在平均10.4年的随访期内，我们确定了1680例卒中，其中脑梗塞1310例，脑出血154例，蛛网膜下腔出血79例，不明原因卒中137例。完全食用红肉和加工肉类与脑梗塞风险的显著增加有关，但与完全中风、脑内出血或蛛网膜下腔出血无关。红肉与加工肉脑梗塞的多变量RR分别为1.22(95%CI，1.01~1.46)和1.24(95%CI，1.04~1.49)。新鲜(未加工)肉类的摄入与总中风或任何中风亚型无关。结论：本研究的发现表明，食用红肉和加工肉类可能会增加女性患脑梗塞的风险。(笔划。2011；42：324-329。)
Background and Purpose-High red meat consumption has been associated with increased risk of some cancers and may also be a risk factor for cardiovascular diseases. However, epidemiological studies of red meat consumption in relation to risk of stroke are very limited. Our objective was to examine the association between red meat consumption and stroke incidence in the Swedish Mammography Cohort.Methods-We prospectively followed 34 670 women without cardiovascular disease and cancer at baseline. Participants completed a self-administered questionnaire on diet and other risk factors for cardiovascular diseases in 1997. Cox proportional hazards models were used to estimate multivariable-adjusted relative risks (RR) and 95% CI.Results-During a mean follow-up of 10.4 years, we ascertained 1680 incident cases of stroke, comprising 1310 cerebral infarction, 154 intracerebral hemorrhage, 79 subarachnoid hemorrhage, and 137 unspecified stroke. Total red meat and processed meat consumption was associated with a statistically significant increased risk of cerebral infarction, but not of total stroke, intracerebral hemorrhage, or subarachnoid hemorrhage. The multivariable RR of cerebral infarction for the highest versus the lowest quintile of consumption were 1.22 (95% CI, 1.01-1.46) for red meat and 1.24 (95% CI, 1.04-1.49) for processed meat. Fresh (unprocessed) meat consumption was not associated with total stroke or with any stroke subtype.Conclusion-Findings from this study suggest that red and processed meat consumption may increase the risk of cerebral infarction in women. (Stroke. 2011;42:324-329.)