Faculty Opinions recommendation of Red meat consumption and mortality: results from 2 prospective cohort studies.

2012 ◽  
Author(s):  
Mikael Fogelholm
Keyword(s):  
Cohort Studies ◽  
Prospective Cohort ◽  
Meat Consumption ◽  
Red Meat ◽  
Prospective Cohort Studies

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 Association of Red Meat and Poultry Consumption With the Risk of Metabolic Syndrome: A Meta-Analysis of Prospective Cohort Studies

2021 ◽  
Vol 8 ◽  
Author(s):  
Hongbin Guo ◽  
Jun Ding ◽  
Jieyu Liang ◽  
Yi Zhang
Keyword(s):  
Metabolic Syndrome ◽  
Cohort Studies ◽  
Prospective Cohort ◽  
Lower Risk ◽  
Meta Analysis ◽  
Meat Consumption ◽  
Red Meat ◽  
Current Evidence ◽  
Prospective Cohort Studies ◽  
Randomized Controlled

Objective: This study aims to investigate the association of red meat (processed and unprocessed) and poultry consumption with the risk of metabolic syndrome (MetS).Methods: Prospective cohort studies on the association of red meat (processed and unprocessed) and poultry consumption with the risk of MetS were identified by comprehensive literature search in the PubMed, Web of Science, and Embase databases up to March 2021. The pooled relative risk (RR) of MetS with 95% CIs for the highest vs. lowest category of red meat or poultry consumption was extracted for meta-analysis.Results: A total of nine prospective cohort studies were included in this study. Among them, eight studies were identified for red meat consumption. The overall multi-variable adjusted RR demonstrated that red meat consumption was associated with a higher risk of MetS (RR = 1.35, 95% CI: 1.13–1.62; P = 0.001). Moreover, four and three studies were specifically related to processed and unprocessed red meat consumption, respectively. Both processed (RR = 1.48, 95% CI: 1.11–1.97; P = 0.007) and unprocessed red meat (RR = 1.32, 95% CI: 1.14–1.54; P = 0.0003) consumption was associated with a higher risk of MetS. With regard to poultry consumption, three studies were included. The overall multi-variable adjusted RR suggested that poultry consumption was associated with lower risk of MetS (RR = 0.85, 95% CI: 0.75–0.97; P = 0.02).Conclusions: The current evidence indicates that red meat (processed and unprocessed) consumption is associated with a higher risk of MetS, whereas, poultry consumption is associated with a lower risk of MetS. More well-designed randomized controlled trials are still needed to address the issues further.

scholarly journals Current Achievement and Challenges of Food, Cooking Methods and Cancer Control: A Pooled Multivariable-Adjusted Analysis for the Association Between Meat Mutagens Intake and Colorectal Adenoma and Cancer

2018 ◽  
Vol 4 (Supplement 2) ◽  
pp. 6s-6s
Author(s):  
N. Le ◽  
O. Pham ◽  
T. Cao
Keyword(s):  
Cohort Studies ◽  
Colorectal Adenoma ◽  
Prospective Cohort ◽  
Positive Association ◽  
Case Control ◽  
Red Meat ◽  
Cooking Methods ◽  
Adjusted Relative Risk ◽  
Case Control Studies ◽  
Prospective Cohort Studies

Background: Heterocyclic amines (HCAs), a group of dietary carcinogens, have been hypothesized to increase risk of colorectal adenoma (CRA) cancer (CRC). However, previous findings have been inconsistences. Aim: The aim was to pool analysis of multivariable-adjusted relative risks from published articles for the association between HCAs intake and the risk of CRD and CRC. Methods: We used all available 34 published articles to access the multivariable-adjusted relative risk (hazard ratio or odds ratio) and their 95% confidence interval (95% CI) to estimate ln(RR) and se(ln(RR)). The HCAs 2-amino-3,8-dimethylimidazo[4,5,-f]quinoxaline (MeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,4,8-trimethylimidazo[4,5,-f]quinoxaline (DiMeIQx), and meat-derived mutagenicity (MDM) were examined. The random pooled RR, 95% CI was analyzed in using ln(RR) and se(ln(RR)) for separated prospective cohort studies and case-control studies by STATA-10. Results: Prospective cohort studies have examined for 5,684 CRC occurred among 528,111 registered participants; and for 2,484 CRA occurred among 136,902 registered participants. Case-control studies have examined for 12,753 CRC and 17,152 matched controls; and for 10,821 CRA and 45,099 matched controls. PhIP was majority contributed by cooked chicken (54%–74%). MeIQx was mainly contributed by red meat (83%–92%). For prospective cohort studies on CRC, fifth versus first-quintile, the random pooled RR, (95% CI) was 1.11, (1.00, 1.23), P = 0.052 for MDM; 1.00, (0.91, 1.09), P = 0.958 for PhIP; 1.12, (1.03, 1.22), P = 0.009 for MeIQx; 1.03, (0.87, 1.22), P = 0.763 for DiMeIQx. For CRA, third versus first-quintile, the random pooled RR, (95% CI) was 1.13, (0.92, 1.39), P = 0.237 for MDM; 1.11, (0.96, 1.29), P = 0.169 for PhIP; 1.14, (1.00, 1.30), P = 0.048 for MeIQx; 1.00, (0.87, 1.15), P = 0.999 for DiMeIQx. For case-control studies, the null association was observed for PhIP, DiMeIQx and CRC. A positive association was significantly seen for MeIQx, MDM and both CRC and CRA. Conclusion: Because intake of MeIQx significantly increased the risk of both CRC and CRA in both prospective cohort and case-control studies, the findings support to the hypothesis of the role of underlying mechanisms of red meat induced CRC.

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