Red and Processed Meat and Mortality in a Low Meat Intake Population
Red and Processed Meat and Mortality in a Low Meat Intake Population
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DOI：
10.3390/nu11030622
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发表时间：
2019-03-14
期刊：
影响因子：
5.9
通讯作者：
Orlich, Michael J.
中科院分区：
文献类型：
--
作者：
Alshahrani, Saeed Mastour;Fraser, Gary E.;Orlich, Michael J.
低至中等的红肉和加工肉类消费与死亡率的关联将增加这些常见食物可能产生不良影响的证据。本研究旨在调查红肉和加工肉摄入量与死亡率的关系。基督复临安息日会健康研究-2（AHS-2）是一项前瞻性队列研究，研究对象为2002年至2007年在美国和加拿大招募的96，000名基督复临安息日会男女。排除后的最终分析样本为72，149。采用考克斯比例风险回归，获得风险比（HR）和置信区间（CI）。饮食是通过一个有效的定量食物频率问卷（FFQ）进行评估，校准使用6个24小时的饮食回忆。死亡率结果数据来自国家死亡指数。在平均11.8年的随访期间，共有7961例死亡，其中2598例为心血管疾病（CVD）死亡，1873例为癌症死亡。未加工红肉与全因死亡率（HR：1.18; 95% CI：1.07-1.31）和CVD死亡率（HR：1.26; 95% CI：1.05-1.50）相关。加工肉类本身与死亡风险没有显著相关性。红肉和加工肉的联合摄入与全因死亡率（HR：1.23; 95% CI：1.11-1.36）和CVD死亡率（HR：1.34; 95% CI：1.12-1.60）相关。这些发现表明，在低肉类摄入人群中，与红肉和加工肉类相关的全因和心血管疾病死亡率风险较高。
Associations of low-to-moderate consumption of red and processed meat with mortality would add to the evidence of possible adverse effects of these common foods. This study aims to investigate the association of red and processed meat intake with mortality. The Adventist Health Study-2 (AHS-2) is a prospective cohort study of similar to 96,000 Seventh-day Adventist men and women recruited in the US and Canada between 2002 and 2007. The final analytic sample after exclusions was 72,149. Cox proportional hazards regression was used and hazard ratios (HR) and confidence intervals (CI) were obtained. Diet was assessed by a validated quantitative food frequency questionnaire (FFQ), calibrated using six 24-h dietary recalls. Mortality outcome data were obtained from the National Death Index. During a mean follow-up of 11.8 years, there were 7961 total deaths, of which 2598 were Cardiovascular diseases (CVD) deaths and 1873 were cancer deaths. Unprocessed red meat was associated with risk of all-cause mortality (HR: 1.18; 95% CI: 1.07-1.31) and CVD mortality (HR: 1.26; 95% CI: 1.05-1.50). Processed meat alone was not significantly associated with risk of mortality. The combined intake of red and processed meat was associated with all-cause mortality (HR: 1.23; 95% CI: 1.11-1.36) and CVD mortality (HR: 1.34; 95% CI: 1.12-1.60). These findings suggest moderately higher risks of all-cause and CVD mortality associated with red and processed meat in a low meat intake population.