Red meat consumption and mortality: results from 2 prospective cohort studies
Pan A, Sun Q, Bernstein AM, Schulze MB, Manson JE, Stampfer MJ, Willett WC, Hu FB
Archives of internal medicine · 477 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Cohort study (indexed by PubMed)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Food frequency questionnaire
Who paid for it
- Funding
- Independent funding
- Government
- National Heart, Lung, and Blood Institute
- Government
- National Cancer Institute
- Government
- National Institute of Diabetes and Digestive and Kidney Diseases
- Government
- NCI NIH HHS
- Government
- NHLBI NIH HHS
- Government
- NIDDK NIH HHS
- Grants
- National Cancer Institute (U54CA155626); National Heart, Lung, and Blood Institute (K99 HL098459); National Cancer Institute (P01 CA055075.); National Cancer Institute (1U54 CA155626-01); National Cancer Institute (P01 CA087969); National Heart, Lung, and Blood Institute (R01-HL034594); National Cancer Institute (CA-87969); National Institute of Diabetes and Digestive and Kidney Diseases (R01-DK058845); National Cancer Institute (R01 CA095589); National Cancer Institute (CA-55075); National Heart, Lung, and Blood Institute (R01 HL060712); National Heart, Lung, and Blood Institute (HL34594); National Institute of Diabetes and Digestive and Kidney Diseases (DK58845)
Based on 6 listed funder(s).
Publication
- Published
- 2012-03-13 · Arch Intern Med · vol. 172 · issue 7 · p. 555
- Publisher
- American Medical Association
- Cited
- 765 citations · more than 100% of similar papers · 69.8× the field average
- Impact
- Top 10% most cited in its field
- References
- 32 works
- Access
- Open access (repository copy)
- Research areas
- Nutritional Studies and Diet · Agriculture Sustainability and Environmental Impact · Meat and Animal Product Quality
- Keywords
- Red meat, Medicine, Hazard ratio, Processed meat, Confidence interval, Mortality rate, Environmental health, Fish <Actinopterygii>, Demography, Internal medicine, Food science, Biology
- MeSH
- animals, cattle, humans, neoplasms, cardiovascular diseases, mortality, multivariate analysis, odds ratio, cohort studies, follow-up studies, prospective studies, feeding behavior, meat, adult, aged, middle aged, health personnel, nurses, united states, female, male, surveys and questionnaires
1 author
From US
- Qi Sun · correspondingHarvard University
Abstract
Background
Red meat consumption has been associated with an increased risk of chronic diseases. However, its relationship with mortality remains uncertain.
Methods
We prospectively observed 37 698 men from the Health Professionals Follow-up Study (1986-2008) and 83 644 women from the Nurses' Health Study (1980-2008) who were free of cardiovascular disease (CVD) and cancer at baseline. Diet was assessed by validated food frequency questionnaires and updated every 4 years.
Results
We documented 23 926 deaths (including 5910 CVD and 9464 cancer deaths) during 2.96 million person-years of follow-up. After multivariate adjustment for major lifestyle and dietary risk factors, the pooled hazard ratio (HR) (95% CI) of total mortality for a 1-serving-per-day increase was 1.13 (1.07-1.20) for unprocessed red meat and 1.20 (1.15-1.24) for processed red meat. The corresponding HRs (95% CIs) were 1.18 (1.13-1.23) and 1.21 (1.13-1.31) for CVD mortality and 1.10 (1.06-1.14) and 1.16 (1.09-1.23) for cancer mortality. We estimated that substitutions of 1 serving per day of other foods (including fish, poultry, nuts, legumes, low-fat dairy, and whole grains) for 1 serving per day of red meat were associated with a 7% to 19% lower mortality risk. We also estimated that 9.3% of deaths in men and 7.6% in women in these cohorts could be prevented at the end of follow-up if all the individuals consumed fewer than 0.5 servings per day (approximately 42 g/d) of red meat.
Conclusions
Red meat consumption is associated with an increased risk of total, CVD, and cancer mortality. Substitution of other healthy protein sources for red meat is associated with a lower mortality risk.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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