Meat consumption and mortality--results from the European Prospective Investigation into Cancer and Nutrition
Rohrmann S, Overvad K, Bueno-de-Mesquita HB, Jakobsen MU, Egeberg R, Tjønneland A, Nailler L, Boutron-Ruault MC, Clavel-Chapelon F, Krogh V, Palli D, Panico S, Tumino R, Ricceri F, Bergmann MM, Boeing H, Li K, Kaaks R, Khaw KT, Wareham NJ, Crowe FL, Key TJ, Naska A, Trichopoulou A, Trichopoulos D, Leenders M, Peeters PH, Engeset D, Parr CL, Skeie G, Jakszyn P, Sánchez MJ, Huerta JM, Redondo ML, Barricarte A, Amiano P, Drake I, Sonestedt E, Hallmans G, Johansson I, Fedirko V, Romieux I, Ferrari P, Norat T, Vergnaud AC, Riboli E, Linseisen J
BMC medicine · 246 citations
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
- Not stated
Who paid for it
- Funding
- Independent funding
- University or hospital
- Deutsches Krebsforschungszentrum
- Nonprofit
- Kreftforeningen
- Nonprofit
- Wellcome Trust
- Nonprofit
- Cancer Research UK
- Government
- National Institute for Health and Care Research
- Nonprofit
- British Heart Foundation
- Government
- European Commission
- Government
- Institut National de la Santé et de la Recherche Médicale
- Government
- Bundesministerium für Bildung und Forschung
- Nonprofit
- Cancerfonden
- Nonprofit
- Ligue Contre le Cancer
- Nonprofit
- Stavros Niarchos Foundation
- Government
- NordForsk
- Nonprofit
- Associazione Italiana per la Ricerca sul Cancro
- Nonprofit
- Deutsche Krebshilfe
- University or hospital
- Institut Gustave-Roussy
- Nonprofit
- Mutuelle Générale de l'Education Nationale
- Nonprofit
- Hellenic Health Foundation
- Government
- Medical Research Council
- Nonprofit
- World Cancer Research Fund
- Government
- Instituto de Salud Carlos III
- Government
- National Institute for Health Research (NIHR)
- Grants
- Instituto de Salud Carlos III (C03/09); Cancer Research UK (14136)
Based on 22 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2013-03-07 · BMC Med · vol. 11 · issue 1 · p. 63
- Publisher
- BioMed Central
- Cited
- 453 citations · more than 100% of similar papers · 42.4× the field average
- Impact
- Top 10% most cited in its field
- References
- 43 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Nutritional Studies and Diet · Agriculture Sustainability and Environmental Impact · Consumer Attitudes and Food Labeling
- Keywords
- Medicine, Prospective cohort study, European Prospective Investigation into Cancer and Nutrition, Environmental health, Cancer, Consumption (sociology), Internal medicine
- MeSH
- humans, neoplasms, cardiovascular diseases, diet, nutrition surveys, survival analysis, cohort studies, prospective studies, feeding behavior, meat, adult, aged, middle aged, united states, female, male
47 authors
From CH, DK, NL, FR, IT, DE, GB, GR, US, NO, ES, SE
- Sabine Rohrmann · correspondingUniversity of Zurich; Institute of Social and Preventive Medicine
- Kim OvervadAarhus University
- H. Bas Bueno-de-MesquitaUniversity Medical Center Utrecht; National Institute for Public Health and the Environment
- Marianne Uhre JakobsenAarhus University
- Rikke EgebergDanish Cancer Society
- Anne Marie TjønnelandDanish Cancer Society
Abstract
Background
Recently, some US cohorts have shown a moderate association between red and processed meat consumption and mortality supporting the results of previous studies among vegetarians. The aim of this study was to examine the association of red meat, processed meat, and poultry consumption with the risk of early death in the European Prospective Investigation into Cancer and Nutrition (EPIC).
Methods
Included in the analysis were 448,568 men and women without prevalent cancer, stroke, or myocardial infarction, and with complete information on diet, smoking, physical activity and body mass index, who were between 35 and 69 years old at baseline. Cox proportional hazards regression was used to examine the association of meat consumption with all-cause and cause-specific mortality.
Results
As of June 2009, 26,344 deaths were observed. After multivariate adjustment, a high consumption of red meat was related to higher all-cause mortality (hazard ratio (HR) = 1.14, 95% confidence interval (CI) 1.01 to 1.28, 160+ versus 10 to 19.9 g/day), and the association was stronger for processed meat (HR = 1.44, 95% CI 1.24 to 1.66, 160+ versus 10 to 19.9 g/day). After correction for measurement error, higher all-cause mortality remained significant only for processed meat (HR = 1.18, 95% CI 1.11 to 1.25, per 50 g/d). We estimated that 3.3% (95% CI 1.5% to 5.0%) of deaths could be prevented if all participants had a processed meat consumption of less than 20 g/day. Significant associations with processed meat intake were observed for cardiovascular diseases, cancer, and 'other causes of death'. The consumption of poultry was not related to all-cause mortality.
Conclusions
The results of our analysis support a moderate positive association between processed meat consumption and mortality, in particular due to cardiovascular diseases, but also to cancer.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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