期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
卷 73, 期 4, 页码 503-512出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/09637486.2021.1993797
关键词
Meat; cardiovascular disease; coronary disease; stroke; death; cohort studies
资金
- Isfahan Cardiovascular Research Center
- Isfahan University of Medical Sciences
- [31309304]
In this study, the highest tertile of red meat intake, either alone or combined with processed meat, was associated with a 50% reduced risk of stroke but an increased risk of cardiovascular disease mortality. Red meat and red plus processed meat intake were found to be inversely associated with stroke risk but positively linked with CVD mortality.
To investigate the cardiovascular risks associated with red and/or processed meat intake in a large population-based cohort study in Iran. A total of 5432 participants from the Isfahan Cohort Study (ICS) were enrolled. Diet was assessed using a validated, 48-item food frequency questionnaire. Cox proportional hazards regression models were applied to calculate hazard ratios (HRs) for the CVD risk associated with red and processed meat intake. Median follow-up was 11.2 years. Compared to the first tertile, the highest tertile of red meat intake, either alone or in combination with processed meat was associated with a 50% reduced risk of stroke (95% CI: 0.31-0.77; 95% CI: 0.33-0.82, respectively), but increased risk of CVD mortality with corresponding HRs of 1.58 (95% CI: 1.06-2.35) and 1.47 (95% CI: 1.02-2.08), respectively. Red meat and red plus processed meat intake were inversely associated with stroke risk, but positively linked with CVD mortality.
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