scholarly journals Association of Major Dietary Protein Sources With All‐Cause and Cause‐Specific Mortality: Prospective Cohort Study

2021 ◽  
Author(s):  
Yangbo Sun ◽  
Buyun Liu ◽  
Linda G. Snetselaar ◽  
Robert B. Wallace ◽  
Aladdin H. Shadyab ◽  
...  
Keyword(s):  
Cardiovascular Disease ◽  
Dairy Products ◽  
Protein Intake ◽  
Lower Risk ◽  
Red Meat ◽  
Cardiovascular Disease Mortality ◽  
Protein Sources ◽  
Disease Mortality ◽  
All Cause Mortality ◽  
Processed Red Meat

Background Dietary recommendations regarding protein intake have been focused on the amount of protein. However, such recommendations without considering specific protein sources may be simplistic and insufficient. Methods and Results We included 102 521 postmenopausal women enrolled in the Women’s Health Initiative between 1993 and 1998, and followed them through February 2017. During 1 876 205 person‐years of follow‐up, 25 976 deaths occurred. Comparing the highest with the lowest quintile, plant protein intake was inversely associated with all‐cause mortality (hazard ratio [HR], 0.91 [0.86, 0.96]), cardiovascular disease mortality (HR, 0.88 [0.79, 0.97]), and dementia mortality (HR, 0.79 [0.67, 0.94]). Among major protein sources, comparing the highest with the lowest quintile of consumption, processed red meat (HR, 1.06 [1.01, 1.10]) or eggs (HR, 1.14 [1.10, 1.19]) was associated with higher risk of all‐cause mortality. Unprocessed red meat (HR, 1.12 [1.02, 1.23]), eggs (HR, 1.24 [1.14, 1.34]), or dairy products (HR, 1.11 [1.02, 1.22]) was associated with higher risk of cardiovascular disease mortality. Egg consumption was associated with higher risk of cancer mortality (HR, 1.10 [1.02, 1.19]). Processed red meat consumption was associated with higher risk of dementia mortality (HR, 1.20 [1.05, 1.32]), while consumption of poultry (HR, 0.85 [0.75, 0.97]) or eggs (HR, 0.86 [0.75, 0.98]) was associated with lower risk of dementia mortality. In substitution analysis, substituting of animal protein with plant protein was associated with a lower risk of all‐cause mortality, cardiovascular disease mortality, and dementia mortality, and substitution of total red meat, eggs, or dairy products with nuts was associated with a lower risk of all‐cause mortality. Conclusions Different dietary protein sources have varying associations with all‐cause mortality, cardiovascular disease mortality, and dementia mortality. Our findings support the need for consideration of protein sources in future dietary guidelines.

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 Healthy Plant-Based Diets Are Associated with Lower Risk of All-Cause Mortality in US Adults

2018 ◽  
Vol 148 (4) ◽  
pp. 624-631 ◽  
Author(s):  
Hyunju Kim ◽  
Laura E Caulfield ◽  
Casey M Rebholz
Keyword(s):  
Cardiovascular Disease ◽  
Lower Risk ◽  
Effect Modification ◽  
Healthy Plant ◽  
Future Research ◽  
Cardiovascular Disease Mortality ◽  
Plant Foods ◽  
Disease Mortality ◽  
All Cause Mortality ◽  
The Impact

AbstractBackgroundPlant-based diets, often referred to as vegetarian diets, are associated with health benefits. However, the association with mortality is less clear.ObjectiveWe investigated associations between plant-based diet indexes and all-cause and cardiovascular disease mortality in a nationally representative sample of US adults.MethodsAnalyses were based on 11,879 participants (20–80 y of age) from NHANES III (1988–1994) linked to data on all-cause and cardiovascular disease mortality through 2011. We constructed an overall plant-based diet index (PDI), which assigns positive scores for plant foods and negative scores for animal foods, on the basis of a food-frequency questionnaire administered at baseline. We also constructed a healthful PDI (hPDI), in which only healthy plant foods received positive scores, and a less-healthful (unhealthy) PDI (uPDI), in which only less-healthful plant foods received positive scores. Cox proportional hazards models were used to estimate the association between plant–based diet consumption in 1988–1994 and subsequent mortality. We tested for effect modification by sex.ResultsIn the overall sample, PDI and uPDI were not associated with all-cause or cardiovascular disease mortality after controlling for demographic characteristics, socioeconomic factors, and health behaviors. However, among those with an hPDI score above the median, a 10-unit increase in hPDI was associated with a 5% lower risk in all-cause mortality in the overall study population (HR: 0.95; 95% CI: 0.91, 0.98) and among women (HR: 0.94; 95% CI: 0.88, 0.99), but not among men (HR: 0.95; 95% CI: 0.90, 1.01). There was no effect modification by sex (P-interaction > 0.10).ConclusionsA nonlinear association between hPDI and all-cause mortality was observed. Healthy plant-based diet scores above the median were associated with a lower risk of all-cause mortality in US adults. Future research exploring the impact of quality of plant-based diets on long-term health outcomes is necessary.

Abstract P216: Plant-Based Diets Are Associated With a Lower Risk of Cardiovascular Disease, Cardiovascular Disease Mortality, and All-Cause Mortality

Circulation ◽  
2019 ◽  
Vol 139 (Suppl_1) ◽  
Author(s):  
Hyunju Kim ◽  
Laura E Caulfield ◽  
Vanessa Garcia-Larsen ◽  
Lyn M Steffen ◽  
Josef Coresh ◽  
...  
Keyword(s):  
Cardiovascular Disease ◽  
Lower Risk ◽  
Cardiovascular Disease Mortality ◽  
Disease Mortality ◽  
All Cause Mortality

scholarly journals Impact of cardiorespiratory fitness on survival in men with low socioeconomic status

2020 ◽  
pp. 204748731990105
Author(s):  
Sae Young Jae ◽  
Sudhir Kurl ◽  
Kanokwan Bunsawat ◽  
Barry A Franklin ◽  
Jina Choo ◽  
...  
Keyword(s):  
Cardiovascular Disease ◽  
Low Socioeconomic Status ◽  
Hazard Ratio ◽  
Low Ses ◽  
Low Socioeconomic ◽  
Cardiovascular Disease Mortality ◽  
Mortality Hazard ◽  
Disease Mortality ◽  
All Cause Mortality ◽  
Mortality Hazard Ratio

Aims Although both low socioeconomic status (SES) and poor cardiorespiratory fitness (CRF) are associated with increased chronic disease and heightened mortality, it remains unclear whether moderate-to-high levels of CRF are associated with survival benefits in low SES populations. This study evaluated the hypothesis that SES and CRF predict all-cause mortality and cardiovascular disease mortality and that moderate-to-high levels of CRF may attenuate the association between low SES and increased mortality. Methods This study included 2368 men, who were followed in the Kuopio Ischaemic Heart Disease Study cohort. CRF was directly measured by peak oxygen uptake during progressive exercise testing. SES was characterized using self-reported questionnaires. Results During a 25-year median follow-up, 1116 all-cause mortality and 512 cardiovascular disease mortality events occurred. After adjusting for potential confounders, men with low SES were at increased risks for all-cause mortality (hazard ratio 1.49, 95% confidence interval: 1.30–1.71) and cardiovascular disease mortality (hazard ratio1.38, 1.13–1.69). Higher levels of CRF were associated with lower risks of all-cause mortality (hazard ratio 0.54, 0.45–0.64) and cardiovascular disease mortality (hazard ratio 0.53, 0.40–0.69). In joint associations of SES and CRF with mortality, low SES-unfit had significantly higher risks of all-cause mortality (hazard ratio 2.15, 1.78–2.59) and cardiovascular disease mortality (hazard ratio 1.95, 1.48-2.57), but low SES-fit was not associated with a heightened risk of cardiovascular disease mortality (hazard ratio 1.09, 0.80-1.48) as compared with their high SES-fit counterparts. Conclusion Both SES and CRF were independently associated with subsequent mortality; however, moderate-to-high levels of CRF were not associated with an excess risk of cardiovascular disease mortality in men with low SES.

scholarly journals Red meat intake and risk of coronary heart disease among US men: prospective cohort study

BMJ ◽  
2020 ◽  
pp. m4141
Author(s):  
Laila Al-Shaar ◽  
Ambika Satija ◽  
Dong D Wang ◽  
Eric B Rimm ◽  
Stephanie A Smith-Warner ◽  
...  
Keyword(s):  
Dairy Products ◽  
Whole Grains ◽  
Red Meat ◽  
Meat Intake ◽  
Protein Sources ◽  
Chd Risk ◽  
Red Meat Intake ◽  
Meat And Eggs ◽  
Processed Red Meat

AbstractObjectivesTo study total, processed, and unprocessed red meat in relation to risk of coronary heart disease (CHD) and to estimate the effects of substituting other protein sources for red meat with CHD risk.DesignProspective cohort study with repeated measures of diet and lifestyle factors.SettingHealth Professionals Follow-Up Study cohort, United States, 1986-2016.Participants43 272 men without cardiovascular disease or cancer at baseline.Main outcome measuresThe primary outcome was total CHD, comprised of acute non-fatal myocardial infarction or fatal CHD. Cox models were used to estimate hazard ratios and 95% confidence intervals across categories of red meat consumption. Substitution analyses were conducted by comparing coefficients for red meat and the alternative food in models, including red meat and alternative foods as continuous variables.ResultsDuring 1 023 872 person years of follow-up, 4456 incident CHD events were documented of which 1860 were fatal. After multivariate adjustment for dietary and non-dietary risk factors, total, unprocessed, and processed red meat intake were each associated with a modestly higher risk of CHD (hazard ratio for one serving per day increment: 1.12 (95% confidence interval 1.06 to 1.18) for total red meat, 1.11 (1.02 to 1.21) for unprocessed red meat, and 1.15 (1.06 to 1.25) for processed red meat). Compared with red meat, the intake of one serving per day of combined plant protein sources (nuts, legumes, and soy) was associated with a lower risk of CHD (0.86 (0.80 to 0.93) compared with total red meat, 0.87 (0.79 to 0.95) compared with unprocessed red meat, and 0.83 (0.76 to 0.91) compared with processed red meat). Substitutions of whole grains and dairy products for total red meat and eggs for processed red meat were also associated with lower CHD risk.ConclusionsSubstituting high quality plant foods such as legumes, nuts, or soy for red meat might reduce the risk of CHD. Substituting whole grains and dairy products for total red meat, and eggs for processed red meat, might also reduce this risk.

scholarly journals Legume Consumption and All-Cause and Cardiovascular Disease Mortality

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
Hua Li ◽  
Jinmeng Li ◽  
Yegen Shen ◽  
Jie Wang ◽  
Depu Zhou
Keyword(s):  
Cardiovascular Disease ◽  
Lower Risk ◽  
Meta Analysis ◽  
Random Effects Model ◽  
Protective Effects ◽  
Prospective Cohort Studies ◽  
Relative Risks ◽  
Disease Mortality ◽  
All Cause Mortality ◽  
Cvd Mortality

Background. Legume consumption is suggested to have protective effects against cardiovascular disease (CVD) mortality in the general population, but the results have been equivocal. We conducted a meta-analysis of prospective cohort studies to assess the association between legume consumption and risk of CVD mortality and all-cause mortality. Methods and Results. Medline (via Ovid) and EMBASE (via Ovid) databases were searched through April 2017 to identify eligible studies. The two authors independently extracted the data and the adjusted relative risks (RRs) and 95% confidence intervals (CIs) were pooled by using a random-effects model. A total of 6 studies were identified, including the sizes of participants ranging from 23,601 to 59,485 with a sum of 21,8997. Comparing the highest category with the lowest, the pooled RR (95% CI) was 0.96 (0.86–1.06) for CVD mortality and 0.93 (0.87–0.99) for all-cause mortality. Conclusions. Results from the current study show that high legume intakes are associated with lower risk of all-cause mortality. In consideration of the small number of studies, the evidence for assessing relationship between legumes intake and risk of all-cause mortality remains inclusive and warrants further study in the future. Further, consuming legumes does not increase the risk of CVD mortality.

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