scholarly journals Association between meat intake and mortality due to all-cause and major causes of death in a Japanese population

PLoS ONE ◽  
2020 ◽  
Vol 15 (12) ◽  
pp. e0244007
Author(s):  
Eiko Saito ◽  
Xiaohe Tang ◽  
Sarah Krull Abe ◽  
Norie Sawada ◽  
Junko Ishihara ◽  
...  
Keyword(s):  
Heart Disease ◽  
Lower Risk ◽  
Causes Of Death ◽  
Red Meat ◽  
Cox Proportional Hazards Model ◽  
Stroke Mortality ◽  
Meat Intake ◽  
Disease Mortality ◽  
All Cause Mortality ◽  
Total Meat

Purpose We examined the association between meat intake and mortality due to all-cause and major causes of death using a population-based cohort study in Japan. Methods 87,507 Japanese aged between 45 and 74 years old at 5-year follow-up study were followed for 14.0 years on average. Associations between meat intake and mortality risk were assessed using a Cox proportional hazards model. Results A heavy intake of total meat was associated with a higher risk of all-cause mortality relative to the lowest quartile intake in men (Q4: HR,1.18; 95%CIs, 1.06–1.31). A higher intake of total meat was associated with a lower risk of stroke mortality in women (Q2: HR, 0.70; 95%CIs, 0.51–0.94, Q3: HR, 0.68; 95%CIs, 0.50–0.95, Q4: HR, 0.66; 95%CIs, 0.44–0.99). A heavy intake of red meat was also associated with all-cause mortality (Q4: HR, 1.13; 95%CIs, 1.02–1.26) and heart disease mortality (Q4: HR, 1.51; 95%CIs, 1.11–2.06) in men but not in women. Heavy intake of chicken was inversely associated with cancer mortality in men. Conclusions Heavy intakes of total and red meat were associated with an increase in all-cause and heart disease mortality in men, while total meat intake was associated with a lower risk of stroke mortality in women.

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 Coffee Consumption and Mortality Among US Adults: A Cohort Study

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 579-579
Author(s):  
Bingjie Zhou ◽  
Shilpa Bhupathiraju ◽  
Mengyuan Ruan ◽  
Kenneth Chui ◽  
Dariush Mozaffarian ◽  
...  
Keyword(s):  
Heart Disease ◽  
Lower Risk ◽  
Coffee Consumption ◽  
The United States ◽  
P Value ◽  
Funding Sources ◽  
Disease Mortality ◽  
All Cause Mortality ◽  
Decaffeinated Coffee ◽  
Caffeinated Coffee

Abstract Objectives Coffee is a commonly consumed beverage in the United States (US). It remains controversial whether coffee consumption is associated with health benefits or harms, especially when cream and/or sugars are added. Methods We assessed coffee consumption in association with mortality outcomes among 36,758 US adults ages 20+ years who participated in the National Health and Nutrition Examination Survey (NHANES) 1999–2014. Consumption of total, caffeinated, and decaffeinated coffee, with and without additives, was assessed using dietary data collected from 24-hour diet recalls (24HR) and compared to coffee consumption assessed using a food-frequency questionnaire (FFQ). Mortalities from all causes, heart disease, and cancer were obtained from linkage to the National Death Index through December 31, 2015. We used Cox proportional hazard models to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) after multivariable adjustments. Results The mean (SE) of the total, caffeinated, and decaffeinated coffee consumption among US adults was 1.36 (0.02), 1.19 (0.02), and 0.17 (0.004) cups/day, respectively. The Spearman correlation coefficient on coffee consumption for a subset of participants with both 24HR and FFQ is 0.78 (P-value < 0.0001). During a median follow-up of 7.4 years, a total of 4662 deaths occurred due to all causes, including 794 deaths due to heart disease and 1019 deaths due to cancer. Compared to individuals who were not usual coffee drinkers (<1 cup/d), those who drank coffee for 1 cup/day or more had a lower risk of all-cause mortality (HR [95% CI]: 0.84 [0.76, 0.94] for ≥1 to <2 cups/d; 0.82 [0.72, 0.92] for ≥2 to <3 cups/d; and 0.80 [0.68, 0.93] for ≥3 cups/d; P-trend = 0.001]. Adding milk/cream, alone or with sugar/sweetener, did not significantly change the results. Similar patterns were observed for caffeinated coffee consumption and all-cause mortality, but no significant associations were found for decaffeinated coffee. Coffee consumption was not significantly associated with cancer or heart disease mortality except that moderate caffeinated coffee consumption (≥1 to <2 cups/d) was significantly associated with a lower risk of heart disease mortality [HR (95% CI): 0.72 (0.52, 0.98)]. Conclusions Usual coffee consumption was associated with a reduced risk of all-cause mortality among US adults. Funding Sources NIH/NIMHD.

Causes of Death

2018 ◽  
Author(s):  
Michael Anderson ◽  
Corinne Roughley
Keyword(s):  
Heart Disease ◽  
Pulmonary Tuberculosis ◽  
Western Europe ◽  
Causes Of Death ◽  
Whooping Cough ◽  
The Elderly ◽  
World War Two ◽  
World War ◽  
The Past ◽  
Disease Mortality

The principal reported causes of death have changed dramatically since the 1860s, though changes in categorization of causes and improved diagnosis make it difficult to be precise about timings. Diseases particularly affecting children such as measles and whooping cough largely disappeared as killers by the 1950s. Deaths particularly linked to unclean environments and poor sanitary infrastructure also declined, though some can kill babies and the elderly even today. Pulmonary tuberculosis and bronchitis were eventually largely controlled. Reported cancer, stroke, and heart disease mortality showed upward trends well into the second half of the twentieth century, though some of this was linked to diagnostic improvement. Both fell in the last decades of our period, but Scotland still had among the highest rates in Western Europe. Deaths from accidents and drowning saw significant falls since World War Two but, especially in the past 25 years, suicide, and alcohol and drug-related deaths rose.

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.

scholarly journals The Association of Meat Intake With All-Cause Mortality and Acute Myocardial Infarction Is Age-Dependent in Patients With Stable Angina Pectoris

2021 ◽  
Vol 8 ◽  
Author(s):  
Åslaug O. Matre ◽  
Anthea Van Parys ◽  
Thomas Olsen ◽  
Teresa R. Haugsgjerd ◽  
Carl M. Baravelli ◽  
...  
Keyword(s):  
Myocardial Infarction ◽  
Cardiovascular Disease ◽  
Acute Myocardial Infarction ◽  
Angina Pectoris ◽  
Stable Angina ◽  
Stable Angina Pectoris ◽  
Meat Intake ◽  
Increased Risk ◽  
All Cause Mortality ◽  
Total Meat

Background: Red and processed meat intake have been associated with increased risk of morbidity and mortality, and a restricted intake is encouraged in patients with cardiovascular disease. However, evidence on the association between total meat intake and clinical outcomes in this patient group is lacking.Objectives: To investigate the association between total meat intake and risk of all-cause mortality, acute myocardial infarction, cancer, and gastrointestinal cancer in patients with stable angina pectoris. We also investigated whether age modified these associations.Materials and Methods: This prospective cohort study consisted of 1,929 patients (80% male, mean age 62 years) with stable angina pectoris from the Western Norway B-Vitamin Intervention Trial. Dietary assessment was performed by the administration of a semi-quantitative food frequency questionnaire. Cox proportional hazards models were used to investigate the association between a relative increase in total meat intake and the outcomes of interest.Results: The association per 50 g/1,000 kcal higher intake of total meat with morbidity and mortality were generally inconclusive but indicated an increased risk of acute myocardial infarction [HR: 1.26 (95% CI: 0.98, 1.61)] and gastrointestinal cancer [1.23 (0.70, 2.16)]. However, we observed a clear effect modification by age, where total meat intake was associated with an increased risk of mortality and acute myocardial infarction among younger individuals, but an attenuation, and even reversal of the risk association with increasing age.Conclusion: Our findings support the current dietary guidelines emphasizing a restricted meat intake in cardiovascular disease patients but highlights the need for further research on the association between meat intake and health outcomes in elderly populations. Future studies should investigate different types of meat separately in other CVD-cohorts, in different age-groups, as well as in the general population.

scholarly journals Hypertension and the Risk of All-Cause and Cause-Specific Mortality: An Outcome-Wide Association Study of 67 Causes of Death in the National Health Interview Survey

2021 ◽  
Vol 2021 ◽  
pp. 1-10
Author(s):  
Dagfinn Aune ◽  
Wentao Huang ◽  
Jing Nie ◽  
Yafeng Wang
Keyword(s):  
Heart Disease ◽  
Causes Of Death ◽  
Motor Vehicle ◽  
Heart Diseases ◽  
Uterine Cancer ◽  
Ischemic Heart ◽  
Circulatory Disease ◽  
Increased Risk ◽  
Circulatory System Diseases ◽  
All Cause Mortality

Background. Few studies have assessed the association between hypertension and risk of detailed causes of death. We investigated the association between hypertension and all-cause mortality and 67 causes of death in a large cohort. Methods. Multivariable Cox regression models were used to estimate hazard ratios (HRs) and 95% confidence intervals (95% CIs) for self-reported hypertension vs. no hypertension and mortality. Adults aged ≥18 years ( n = 213798 ) were recruited in 1997-2004 and followed through December 31, 2006. Results. During 5.81 years of follow-up, 11254 deaths occurred. Self-reported hypertension vs. no hypertension was associated with increased risk of all-cause mortality ( HR = 1.25 , 95% CI: 1.19-1.31) and mortality from septicemia (HR =1.66, 1.06-2.59), other infectious parasitic diseases ( HR = 2.67 , 1.09-6.51), diabetes mellitus ( HR = 1.97 , 1.45-2.67), circulatory disease ( HR = 1.49 , 1.37-1.61), hypertensive heart disease ( HR = 3.23 , 2.00-5.20), ischemic heart disease ( HR = 1.35 , 1.23-1.49), acute myocardial infarction ( HR = 1.50 , 1.27-1.77), other chronic ischemic heart diseases ( HR = 1.35 , 1.17-1.56), all other forms of heart disease ( HR = 1.51 , 1.21-1.89), primary hypertension and renal disease ( HR = 3.11 , 1.82-5.30), cerebrovascular disease ( HR = 1.64 , 1.37-1.97), other circulatory system diseases ( HR = 1.71 , 1.09-2.69), other chronic lower respiratory diseases ( HR = 1.39 , 1.12-1.73), other chronic liver disease ( HR = 1.89 , 1.06-3.37), renal failure ( HR = 1.91 , 1.33-2.74), motor vehicle accidents ( HR = 1.60 , 1.07-2.37), and all other diseases (HR =1.30, 1.10-1.54), but with lower risk of uterine cancer ( HR = 0.37 , 95% CI: 0.15-0.90) and Alzheimer’s disease ( HR = 0.65 , 95% CI: 0.47-0.92). Conclusion. Hypertension was associated with increased risk of all-cause mortality and 17 out of 67 causes of death, with most of these being circulatory disease outcomes, however, some of the remaining associations are unlikely to be causal. Further studies are needed to clarify associations with less common causes of death and potential causality across outcomes.

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.

Abstract TP195: The Association of Body Mass Index With Post-stroke Mortality: a Systematic Review

Stroke ◽  
2016 ◽  
Vol 47 (suppl_1) ◽  
Author(s):  
Doris Y Leung ◽  
Janet W Sit ◽  
Raina Ching
Keyword(s):  
Systematic Review ◽  
Body Mass Index ◽  
Body Mass ◽  
Lower Risk ◽  
Stroke Survivors ◽  
Obese Patients ◽  
Stroke Mortality ◽  
Stroke Patients ◽  
Risk Of Mortality ◽  
All Cause Mortality

Background: Previous studies have documented an obesity-stroke paradox, suggesting stroke patients who are overweight or obese (measured by body mass index, BMI) have a lower risk of post-stroke mortality as comparing those with normal (or lean) BMI. Purpose: This systematic review aims to synthesis the evidence regarding the association of BMI with mortality in stroke patients. Method: A search was conducted using databases MEDLINE, EMBASE, Ovid Nursing Database and CINAHL Plus from conception to July 2015. In addition, a hand search was done of the references of the eligible studies. Two reviewers independently evaluated the methodological quality of the studies reviewed. Result: Eleven studies met the inclusion criteria: eight cohort studies and four experimental studies. Seven studies examined both ischemic and hemorrhagic stroke while 5 examined ischemic stroke only. Ten studies examined all-cause mortality, and one study examined recurrence of stroke plus stroke and vascular-related mortality. Mean age of the participants ranged from 64 to 78.8. One study recruited postmenopausal women and another study used US-Japanese born men. Sample sizes per study ranged between 304 to 21,884 stroke survivors. Mortality follow-up ranged between 14 days to 16 years. Findings from four studies reported obese patients had a significantly lower risk of mortality compared to normal/lean patients; while four studies found non-significant results. However, the remaining three studies found that a significantly higher risk of mortality was reported in obese patients. In addition, five of the seven studies that had an underweight category reported that the underweight group had a significantly higher risk of mortality than normal weight patients. Conclusion: There is not enough evidence at present to support the association of lower all-cause mortality in overweight or obese stroke patients. Based on BMI measures in the existing literature, our findings suggest that obesity is not a protective factor for stroke survivors. Our review also highlights the importance of cautious interpretation of the association between BMI and all-cause mortality, while also taking into account potential etiologies of unintentional weight loss among stroke patients.

Abstract P067: Nut Consumption is Associated with a Lower Risk of Death among US Male Physicians

Circulation ◽  
2014 ◽  
Vol 129 (suppl_1) ◽  
Author(s):  
Luc Djousse ◽  
Andrew Petrone ◽  
John Gaziano
Keyword(s):  
Coronary Heart Disease ◽  
Heart Disease ◽  
Lower Risk ◽  
Unsaturated Fatty Acids ◽  
Cox Regression ◽  
Adjusted Relative Risk ◽  
Inverse Association ◽  
Risk Of Death ◽  
All Cause Mortality ◽  
Nut Intake

Background: Previous studies have suggested that nut consumption, a good source of unsaturated fatty acids, magnesium, potassium, fiber, antioxidants, and vitamins is associated with a lower risk of coronary heart disease, type 2 diabetes, and sudden cardiac death. However, limited data are available on the association between nut intake and all-cause mortality. Objective: To test the hypothesis that nut consumption is inversely associated with the risk of all-cause mortality. Methods: A prospective cohort study of 20,742 male physicians from the Physicians’ Health Study. Nut intake was assessed between 1999 and 2002 using a food frequency questionnaire and deaths were ascertained by an endpoint committee. We used Cox regression to estimate multivariable adjusted relative risk of death according to nut consumption. In secondary analyses, we evaluated associations of nut consumption with cause-specific mortality (coronary heart disease, stroke, and cancer deaths). Results: During a median follow-up of 9.5 years, there were 2,732 deaths. The mean age at baseline was 66.6 ± 9.3 years. Median intake of nuts was 1 time per week. Multivariable adjusted hazard ratios (95% CI) were: 1.0 (ref), 0.91 (0.83-1.00), 0.85 (0.76-0.95), 0.86 (0.75-0.98), and 0.74 (0.63-0.87) for nut consumption of never, 1-3/month, 1/week, 2-4/week, and 5+/week, respectively (p for linear trend <0.0001), after adjustment for age, body mass index, alcohol use, smoking, exercise, energy intake, saturated fat, fruit and vegetables, red meat intake, and prevalent diabetes and hypertension. In a secondary analysis, nut intake was inversely related to CVD death; however, only a suggestive and non-statistically significant relation was seen for cancer mortality (Table). Conclusions: Our data are consistent with an inverse association between nut consumption and risk of all-cause mortality in US male physicians.

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