Red meat and processed meat consumption and the risk of dyslipidemia in Korean adults: A prospective cohort study based on the Health Examinees (HEXA) study

2021 ◽  
Author(s):  
Seong-Ah Kim ◽  
Sangah Shin
Keyword(s):  
Cohort Study ◽  
Prospective Cohort Study ◽  
Prospective Cohort ◽  
Meat Consumption ◽  
Red Meat ◽  
Processed Meat ◽  
Korean Adults ◽  
Processed Meat Consumption

Should we recommend reductions in saturated fat intake or in red/processed meat consumption? The SUN prospective cohort study

2018 ◽  
Vol 37 (4) ◽  
pp. 1389-1398 ◽  
Author(s):  
Ligia J. Dominguez ◽  
Maira Bes-Rastrollo ◽  
Francisco Javier Basterra-Gortari ◽  
Alfredo Gea ◽  
Mario Barbagallo ◽  
...  
Keyword(s):  
Cohort Study ◽  
Prospective Cohort Study ◽  
Prospective Cohort ◽  
Saturated Fat ◽  
Meat Consumption ◽  
Processed Meat ◽  
The Sun ◽  
Fat Intake ◽  
Saturated Fat Intake ◽  
Processed Meat Consumption

scholarly journals Red meat consumption is associated with an increased overall cancer risk: a prospective cohort study in Korea

2014 ◽  
Vol 112 (2) ◽  
pp. 238-247 ◽  
Author(s):  
Gyung-Ah Wie ◽  
Yeong-Ah Cho ◽  
Hyun-hee Kang ◽  
Kyoung-A Ryu ◽  
Min-Kyoung Yoo ◽  
...  
Keyword(s):  
Risk Factors ◽  
Cancer Research ◽  
Cohort Study ◽  
Cancer Risk ◽  
Prospective Cohort Study ◽  
Prospective Cohort ◽  
Meat Consumption ◽  
Red Meat ◽  
Dietary Factors ◽  
Risk Of Cancer

Cancer is a leading cause of death, and the dietary pattern in Korea is changing rapidly from a traditional Korean diet to a Westernised diet. In the present study, we investigated the effects of dietary factors on cancer risk with a prospective cohort study. Among 26 815 individuals who participated in cancer screening examinations from September 2004 to December 2008, 8024 subjects who completed a self-administered questionnaire concerning demographic and lifestyle factors, and a 3 d food record were selected. As of September 2013, 387 cancer cases were identified from the National Cancer Registry System, and the remaining individuals were included in the control group. The hazard ratio (HR) of cancer for the subjects older than or equal to 50 years of age was higher (HR 1·80, 95 % CI 1·41, 2·31; P< 0·0001) than that for the other subjects. Red meat consumption, Na intake and obesity (BMI ≥ 25 kg/m2) were positively associated with overall cancer incidence in men (HR 1·41, 95 % CI 1·02, 1·94; P= 0·0382), gastric cancer (HR 2·34, 95 % CI 1·06, 5·19; P= 0·0365) and thyroid cancer (HR 1·56, 95 % CI 1·05, 2·31; P= 0·0270), respectively. Participants who had at least three dietary risk factors among the high intakes of red meat and Na, low intakes of vegetables and fruits, and obesity suggested by the World Cancer Research Fund/American Institute for Cancer Research at baseline tended to have a higher risk of cancer than the others (HR 1·26, 95 % CI 0·99, 1·60; P= 0·0653). In summary, high intakes of red meat and Na were significant risk factors of cancer among Koreans.

scholarly journals Processed meat: the real villain?

2015 ◽  
Vol 75 (3) ◽  
pp. 233-241 ◽  
Author(s):  
Sabine Rohrmann ◽  
Jakob Linseisen
Keyword(s):  
Cohort Studies ◽  
Chronic Diseases ◽  
Meta Analysis ◽  
Meat Consumption ◽  
Red Meat ◽  
Processed Meat ◽  
Fatty Tissue ◽  
High Consumption ◽  
Processed Meat Consumption ◽  
Processed Red Meat

Meat is a food rich in protein, minerals such as iron and zinc as well as a variety of vitamins, in particular B vitamins. However, the content of cholesterol and saturated fat is higher than in some other food groups. Processed meat is defined as products usually made of red meat that are cured, salted or smoked (e.g. ham or bacon) in order to improve the durability of the food and/or to improve colour and taste, and often contain a high amount of minced fatty tissue (e.g. sausages). Hence, high consumption of processed foods may lead to an increased intake of saturated fats, cholesterol, salt, nitrite, haem iron, polycyclic aromatic hydrocarbons, and, depending upon the chosen food preparation method, also heterocyclic amines. Several large cohort studies have shown that a high consumption of processed (red) meat is related to increased overall and cause-specific mortality. A meta-analysis of nine cohort studies observed a higher mortality among high consumers of processed red meat (relative risk (RR) = 1·23; 95 % CI 1·17, 1·28, top v. bottom consumption category), but not unprocessed red meat (RR = 1·10; 95 % CI 0·98, 1·22). Similar associations were reported in a second meta-analysis. All studies argue that plausible mechanisms are available linking processed meat consumption and risk of chronic diseases such as CVD, diabetes mellitus or some types of cancer. However, the results of meta-analyses do show some degree of heterogeneity between studies, and it has to be taken into account that individuals with low red or processed meat consumption tend to have a healthier lifestyle in general. Hence, substantial residual confounding cannot be excluded. Information from other types of studies in man is needed to support a causal role of processed meat in the aetiology of chronic diseases, e.g. studies using the Mendelian randomisation approach.

scholarly journals Chronic Kidney Disease Increases the Risk of Hip Fracture: A Prospective Cohort Study in Korean Adults

2020 ◽  
Vol 35 (7) ◽  
pp. 1313-1321 ◽  
Author(s):  
Se Hwa Kim ◽  
Sang‐Wook Yi ◽  
Jee‐Jeon Yi ◽  
Yoo Mee Kim ◽  
Young Jun Won
Keyword(s):  
Chronic Kidney Disease ◽  
Cohort Study ◽  
Hip Fracture ◽  
Kidney Disease ◽  
Prospective Cohort Study ◽  
Prospective Cohort ◽  
Korean Adults
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