scholarly journals Red meat, processed meat, and other dietary protein sources and risk of overall and cause-specific mortality in The Netherlands Cohort Study

2019 ◽  
Vol 34 (4) ◽  
pp. 351-369 ◽  
Author(s):  
Piet A. van den Brandt
Keyword(s):  
Cohort Study ◽  
The Netherlands ◽  
Dietary Protein ◽  
Red Meat ◽  
Processed Meat ◽  
Protein Sources ◽  
Specific Mortality

scholarly journals Association of Major Dietary Protein Sources with All-cause and Cause-specific Mortality: The Women's Health Initiative (FS03-08-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Yangbo Sun ◽  
Buyun Liu ◽  
Linda Snetselaar ◽  
Robert Wallace ◽  
Aladdin Shadyab ◽  
...  
Keyword(s):  
Dietary Protein ◽  
Protein Intake ◽  
Lower Risk ◽  
Red Meat ◽  
Plant Protein ◽  
Major Protein ◽  
Protein Sources ◽  
Health Initiative ◽  
All Cause Mortality ◽  
Specific Mortality

Abstract Objectives The objective was to examine the prospective association of major dietary protein sources with all-cause and cause-specific mortality in U.S. women. Methods We included 127,495 postmenopausal women aged 50 to 79 years old at study entry who were enrolled between 1993 and 1998 in the Women's Health Initiative from September 1993, and followed through February 2017. Prospective cohort study. We used multivariable Cox proportional hazards models to estimate adjusted HRs of all cause, cardiovascular, cancer and dementia mortality in relation to major protein sources. Results During 2,302,230 person-years of follow-up, 35,043 deaths occurred. Total protein or animal protein intake was not significantly associated with all-cause or cause-specific mortality. Plant protein intake was inversely associated with all-cause, CVD and dementia mortality, with multivariable-adjusted HRs (95% CIs), comparing the higher with the lowest quintile, as 0.91 (0.86, 0.95), 0.87 (0.79, 0.95), and 0.81 (0.70, 0.94), respectively. Substituting 5% energy from animal protein with plant protein was associated with a 13% lower risk of all-cause mortality. For major protein sources, consumption of unprocessed red meat, processed red meat, and eggs, was associated with higher risk of all-cause mortality, with multivariable-adjusted HRs (95% CIs), comparing the higher with the lowest quintile, as 1.07 (1.03, 1.11), 1.07 (1.03, 1.11), and 1.14 (1.10, 1.18), respectively, while nut consumption was associated with a slightly lower risk of all-cause mortality, with multivariable-adjusted HRs (95% CIs), comparing the higher with the lowest quintile, as 0.97 (0.93, 0.99). Substituting 4 ounce equivalent/day of total red meat with poultry, fish/shellfish, or nuts, was associated with a 8%, a 12%, and a 12% lower risk of all-cause mortality, respectively. Conclusions Different dietary protein sources have varying associations with lower all-cause, CVD and dementia mortality. Substituting total red meat with poultry, fish/shellfish, or nuts was associated with lower risk of all-cause mortality. Funding Sources NIH.

scholarly journals Dietary Protein Sources and All-Cause and Cause-Specific Mortality: The Golestan Cohort Study in Iran

2017 ◽  
Vol 52 (2) ◽  
pp. 237-248 ◽  
Author(s):  
Maryam S. Farvid ◽  
Akbar F. Malekshah ◽  
Akram Pourshams ◽  
Hossein Poustchi ◽  
Sadaf G. Sepanlou ◽  
...  
Keyword(s):  
Cohort Study ◽  
Dietary Protein ◽  
Protein Sources ◽  
Specific Mortality

scholarly journals Impact of red meat, processed meat and fibre intake on risk of late-onset chronic inflammatory diseases: prospective cohort study on lifestyle factors using the Danish ‘Diet, Cancer and Health’ cohort (PROCID-DCH):protocol

BMJ Open ◽  
2019 ◽  
Vol 9 (3) ◽  
pp. e024555 ◽  
Author(s):  
Nathalie Fogh Rasmussen ◽  
Katrine Hass Rubin ◽  
Maria Stougaard ◽  
Anne Tjønneland ◽  
Egon Stenager ◽  
...  
Keyword(s):  
Multiple Sclerosis ◽  
Cohort Study ◽  
Prospective Cohort ◽  
Disease Risk ◽  
Late Onset ◽  
Inflammatory Diseases ◽  
Red Meat ◽  
Processed Meat ◽  
Chronic Inflammatory Diseases

IntroductionChronic inflammatory diseases (CIDs) (Crohn’s disease, ulcerative colitis, psoriasis, psoriatic arthritis, rheumatoid arthritis and multiple sclerosis) are diseases of the immune system that have some shared genetic and environmental predisposing factors, but still few studies have investigated the effects of lifestyle on disease risk of several CIDs. The primary aim of this prospective cohort study is to investigate the impact of fibre, red meat and processed meat on risk of late-onset CID, with the perspective that results of this study can contribute in supporting future diet recommendations for effective personalised prevention.Methods and analysisThe study will use data from 57 053 persons from the prospective Danish cohort study ‘Diet, Cancer and Health’ together with National Health Registry data. The follow-up period is from December 1993 to December 2018. Questionnaire data on diet and lifestyle were collected at entry to the Diet, Cancer and Health study. The outcome CID is defined as having a diagnosis of one of the CIDs registered in the National Patient Registry or, for multiple sclerosis, in the Danish Multiple Sclerosis Registry during follow-up and being treated with a drug used for the specific disease. The major outcome of the analyses will be to detect variability in risk of late onset of any CID and, if power allows, disease risk of late onset of each CID diagnosis between persons with different fibre and red meat, and processed meat intake. The outcome will be adjusted for age, sex, body mass index, physical activity, energy, alcohol, fermented dairy products, education, smoking status, hormone replacement therapy and comorbidity.Ethics and disseminationThe study is approved by the Danish Data Protection Agency (2012-58-0018). The core study is an open register-based cohort study. The study does not need approval from the Ethics committee or Institutional Review Board by Danish law. Study findings will be disseminated through peer-reviewed journals, patient associations and presentations at international conferences.Trial registration numberNCT03456206; Post-results.

scholarly journals Red and processed meat consumption and the risk of esophageal and gastric cancer subtypes in The Netherlands Cohort Study

2012 ◽  
Vol 23 (9) ◽  
pp. 2319-2326 ◽  
Author(s):  
A.P. Keszei ◽  
L.J. Schouten ◽  
R.A. Goldbohm ◽  
P.A. van den Brandt
Keyword(s):  
Gastric Cancer ◽  
Cohort Study ◽  
The Netherlands ◽  
Meat Consumption ◽  
Processed Meat ◽  
Cancer Subtypes ◽  
Processed Meat Consumption ◽  
Red And Processed Meat

scholarly journals Replacing the consumption of red meat with other major dietary protein sources and risk of type 2 diabetes mellitus: a prospective cohort study

2020 ◽  
Author(s):  
Anne Mette L Würtz ◽  
Marianne U Jakobsen ◽  
Monica L Bertoia ◽  
Tao Hou ◽  
Erik B Schmidt ◽  
...  
Keyword(s):  
Diabetes Mellitus ◽  
Type 2 Diabetes ◽  
Dietary Protein ◽  
Lower Risk ◽  
Red Meat ◽  
Health Study ◽  
Protein Sources ◽  
Processed Red Meat

ABSTRACT Background Greater consumption of red meat has been associated with a higher risk of type 2 diabetes mellitus (T2DM). A decreased intake of red meat and simultaneous increased intake of other high-protein foods may be associated with a lower risk of T2DM. These analyses of specific food replacements for red meat may provide more accurate dietary advice. Objective We examined the association between a decrease in intake of red meat accompanied by an increase in other major dietary protein sources and risk of T2DM. Methods We prospectively followed 27,634 males in the Health Professionals Follow-up Study, 46,023 females in the Nurses’ Health Study, and 75,196 females in the Nurses’ Health Study II. Diet was assessed by a validated FFQ and updated every 4 y. Cox proportional hazards models adjusted for T2DM risk factors were used to model the food replacements. We calculated HRs and 95% CIs for the T2DM risk associated with replacements of 1 daily serving of red meat with another protein source. Results During 2,113,245 person-years of follow-up, we identified 8763 incident T2DM cases from 1990 to 2013. In the pooled analyses, a decrease in total red meat intake during a 4-y period replaced with another common protein food was associated with a lower risk of T2DM in the subsequent 4-y period. The HR (95% CI) per 1 serving/d was 0.82 (0.75, 0.90) for poultry, 0.87 (0.77, 0.98) for seafood, 0.82 (0.78, 0.86) for low-fat dairy, 0.82 (0.77, 0.86) for high-fat dairy, 0.90 (0.81, 0.99) for eggs, 0.89 (0.82, 0.98) for legumes, and 0.83 (0.78, 0.89) for nuts. The associations were present for both unprocessed and processed red meat, although stronger for the replacement of processed red meat. Conclusions Replacing red meat consumption with other protein sources was associated with a lower risk of T2DM.

scholarly journals Pre-diagnostic meat and fibre intakes in relation to colorectal cancer survival in the European Prospective Investigation into Cancer and Nutrition

2016 ◽  
Vol 116 (2) ◽  
pp. 316-325 ◽  
Author(s):  
Heather A. Ward ◽  
Teresa Norat ◽  
Kim Overvad ◽  
Christina C. Dahm ◽  
H. Bas Bueno-de-Mesquita ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Cancer Survival ◽  
Cox Regression ◽  
Red Meat ◽  
Dietary Guidelines ◽  
Processed Meat ◽  
Limited Evidence ◽  
All Cause Mortality ◽  
Specific Mortality ◽  
Prospective Investigation

AbstractImprovements in colorectal cancer (CRC) detection and treatment have led to greater numbers of CRC survivors, for whom there is limited evidence on which to provide dietary guidelines to improve survival outcomes. Higher intake of red and processed meat and lower intake of fibre are associated with greater risk of developing CRC, but there is limited evidence regarding associations with survival after CRC diagnosis. Among 3789 CRC cases in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort, pre-diagnostic consumption of red meat, processed meat, poultry and dietary fibre was examined in relation to CRC-specific mortality (n 1008) and all-cause mortality (n 1262) using multivariable Cox regression models, adjusted for CRC risk factors. Pre-diagnostic red meat, processed meat or fibre intakes (defined as quartiles and continuous grams per day) were not associated with CRC-specific or all-cause mortality among CRC survivors; however, a marginal trend across quartiles of processed meat in relation to CRC mortality was detected (P 0·053). Pre-diagnostic poultry intake was inversely associated with all-cause mortality among women (hazard ratio (HR)/20 g/d 0·92; 95 % CI 0·84, 1·00), but not among men (HR 1·00; 95 % CI 0·91, 1·09) (Pfor heterogeneity=0·10). Pre-diagnostic intake of red meat or fibre is not associated with CRC survival in the EPIC cohort. There is suggestive evidence of an association between poultry intake and all-cause mortality among female CRC survivors and between processed meat intake and CRC-specific mortality; however, further research using post-diagnostic dietary data is required to confirm this relationship.

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

BMJ ◽  
2019 ◽  
pp. l2110 ◽  
Author(s):  
Yan Zheng ◽  
Yanping Li ◽  
Ambika Satija ◽  
An Pan ◽  
Mercedes Sotos-Prieto ◽  
...  
Keyword(s):  
Cohort Studies ◽  
Mortality Risk ◽  
Repeated Measures ◽  
Prospective Cohort ◽  
Meat Consumption ◽  
Red Meat ◽  
Processed Meat ◽  
Prospective Cohort Studies ◽  
Specific Mortality

Abstract Objective To evaluate the association of changes in red meat consumption with total and cause specific mortality in women and men. Design Two prospective cohort studies with repeated measures of diet and lifestyle factors. Setting Nurses’ Health Study and the Health Professionals Follow-up Study, United States. Participants 53 553 women and 27 916 men without cardiovascular disease or cancer at baseline. Main outcome measure Death confirmed by state vital statistics records, the national death index, or reported by families and the postal system. Results 14 019 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. Conclusion Increases in red meat consumption, especially processed meat, were associated with higher overall mortality rates.

scholarly journals Meat consumption and cancer of unknown primary (CUP) risk: results from The Netherlands cohort study on diet and cancer

2021 ◽  
Author(s):  
Karlijn E. P. E. Hermans ◽  
Piet A. van den Brandt ◽  
Caroline Loef ◽  
Rob L. H. Jansen ◽  
Leo J. Schouten
Keyword(s):  
Cohort Study ◽  
The Netherlands ◽  
Positive Association ◽  
Meat Consumption ◽  
Cancer Of Unknown Primary ◽  
Unknown Primary ◽  
Processed Meat ◽  
Significant Positive Association ◽  
Processed Meat Consumption

Abstract Purpose Cancer of unknown primary (CUP) is a metastasised cancer for which no primary lesion could be identified during life. Research into CUP aetiology with respect to dietary factors is particularly scarce. This study investigates whether meat consumption is associated with CUP risk. Methods Data was utilised from the prospective Netherlands cohort study that includes 1,20,852 participants aged 55–69 years. All participants completed a self-administered questionnaire on diet and other cancer risk factors at baseline. Cancer follow-up was established through record linkage to the Netherlands Cancer Registry and the Dutch Pathology Registry. A total of 899 CUP cases and 4111 subcohort members with complete and consistent dietary data were available for case–cohort analyses after 20.3 years of follow-up. Multivariable adjusted hazard ratios (HRs) were calculated using proportional hazards models. Results We found a statistically significant positive association with beef and processed meat consumption and CUP risk in women (multivariable adjusted HR Q4 vs. Q1 1.47, 95% CI 1.04–2.07, Ptrend = 0.004 and Q4 vs. Q1 1.53, 95% CI 1.08–2.16, Ptrend = 0.001, respectively), and a non-significant positive association with processed meat consumption and CUP risk in men (multivariable adjusted HR Q4 vs. Q1 1.33, 95% CI 0.99–1.79, Ptrend = 0.15). No associations were observed between red meat (overall), poultry or fish consumption and CUP risk. Conclusion In this cohort, beef and processed meat consumption were positively associated with increased CUP risk in women, whereas a non-significant positive association was observed between processed meat consumption and CUP risk in men.

scholarly journals Dietary Protein Consumption and the Risk of Type 2 Diabetes: ADose-Response Meta-Analysis of Prospective Studies

Nutrients ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 2783 ◽  
Author(s):  
Mengying Fan ◽  
Yuqian Li ◽  
Chongjian Wang ◽  
Zhenxing Mao ◽  
Wen Zhou ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Prospective Studies ◽  
Dietary Protein ◽  
Meta Analysis ◽  
Red Meat ◽  
Animal Protein ◽  
Plant Protein ◽  
Processed Meat ◽  
Protein Consumption

The relationship between dietary protein consumption and the risk of type 2 diabetes (T2D) has been inconsistent. The aim of this meta-analysis was to explore the relations between dietary protein consumption and the risk of T2D. We conducted systematic retrieval of prospective studies in PubMed, Embase, and Web of Science. Summary relative risks were compiled with a fixed effects model or a random effects model, and a restricted cubic spline regression model and generalized least squares analysis were used to evaluate the diet–T2D incidence relationship. T2D risk increased with increasing consumption of total protein and animal protein, red meat, processed meat, milk, and eggs, respectively, while plant protein and yogurt had an inverse relationship. A non-linear association with the risk for T2D was found for the consumption of plant protein, processed meat, milk, yogurt, and soy. This meta-analysis suggests that substitution of plant protein and yogurt for animal protein, especially red meat and processed meat, can reduce the risk for T2D.

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