Red meat consumption and mortality: results from 2 prospective cohort studies.
Red meat consumption and mortality: results from 2 prospective cohort studies.
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DOI：
10.1001/archinternmed.2011.2287
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发表时间：
2012-04-09
影响因子：
--
通讯作者：
Hu, Frank B.
中科院分区：
文献类型：
--
作者：
Pan, An;Sun, Qi;Bernstein, Adam M.;Schulze, Matthias B.;Manson, JoAnn E.;Stampfer, Meir J.;Willett, Walter C.;Hu, Frank B.
食用红肉会增加患慢性病的风险。然而，其与死亡率的关系仍不确定。我们前瞻性地随访了37698名来自卫生专业人员随访研究（1986-2008）的男性和83644名来自护士健康研究（1980-2008）的女性，他们在基线时没有心血管疾病（CVD）和癌症。饮食通过有效的食物频率问卷进行评估，每四年更新一次。在296万人-年的随访中，我们记录了23926例死亡（包括5910例心血管疾病和9464例癌症死亡）。在对主要生活方式和饮食风险因素进行多因素调整后，每天食用1份未加工红肉的总死亡率的合并风险比（HR）和95%置信区间为1.13(1.07-1.20)，食用加工红肉的总死亡率为1.20（1.15-1.24）。心血管疾病死亡率的hr分别为1.18（1.13-1.23）和1.21(1.13-1.31)，癌症死亡率的hr分别为1.10（1.06-1.14）和1.16（1.09-1.23）。我们估计，用每天1份的其他食物（包括鱼、家禽、坚果、豆类、低脂乳制品和全谷物）代替每天1份的红肉，死亡率会降低7%-19%。我们还估计，在我们的队列中，如果所有人每天食用<0.5份（≈42克/天）的红肉，在随访结束时，9.3%的男性和7.6%的女性死亡是可以避免的。食用红肉会增加患心血管疾病和癌症的风险。用其他健康蛋白质来源替代红肉与较低的死亡风险相关。
Red meat consumption has been associated with an increased risk of chronic diseases. However, its relationship with mortality remains uncertain. We prospectively followed 37698 men from the Health Professionals Follow-up Study (1986-2008) and 83644 women from the Nurses' Health Study (1980-2008), who were free of cardiovascular disease (CVD) and cancer at baseline. Diet was assessed by validated food-frequency questionnaires and updated every four years. We documented 23926 deaths (including 5910 CVD and 9464 cancer deaths) during 2.96 million person-years of follow-up. After multivariate adjustment for major lifestyle and dietary risk factors, the pooled hazard ratio (HR) and 95% confidence interval of total mortality was 1.13 (1.07-1.20) for 1-serving per day increase of unprocessed red meat, 1.20 (1.15-1.24) for processed red meat. The corresponding HRs were 1.18 (1.13-1.23) and 1.21 (1.13-1.31) for CVD mortality, 1.10 (1.06-1.14) and 1.16 (1.09-1.23) for cancer mortality. We estimated that substitutions of 1-serving per day of other foods (including fish, poultry, nuts, legumes, low-fat dairy, and whole grains) for 1-serving per day of red meat were associated with a 7%-19% lower mortality risk. We also estimated that 9.3% of deaths in men and 7.6% in women in our cohorts could be prevented at the end of follow-up if all individuals consumed <0.5 serving/d (≈42 g/d) of red meat. Red meat consumption is associated with an increased risk of total, CVD and cancer mortality. Substitution of other healthy protein sources for red meat is associated with a lower mortality risk.
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影响因子：
37.8
作者：
Micha R;Wallace SK;Mozaffarian D
通讯作者：
Mozaffarian D
影响因子：
2.3
作者：
Spiegelman, D.;Hertzmark, E.;Wand, H. C.
通讯作者：
Wand, H. C.
影响因子：
7.1
作者：
Pan, An;Sun, Qi;Hu, Frank B.
通讯作者：
Hu, Frank B.
DOI：
10.1056/nejmoa0907355
发表时间：
2010-02-18
期刊：
The New England journal of medicine
影响因子：
--
作者：
Bibbins-Domingo K;Chertow GM;Coxson PG;Moran A;Lightwood JM;Pletcher MJ;Goldman L
通讯作者：
Goldman L
影响因子：
37.8
作者：
Bernstein AM;Sun Q;Hu FB;Stampfer MJ;Manson JE;Willett WC
通讯作者：
Willett WC