Processed and unprocessed red meat consumption and risk of heart failure: prospective study of men
Kaluza J, Akesson A, Wolk A
Circulation. Heart failure · 45 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
- Funding not disclosed
Publication
- Published
- 2014-06-13 · Circ Heart Fail · vol. 7 · issue 4 · pp. 552–557
- Publisher
- Lippincott Williams & Wilkins
- Cited
- 70 citations · more than 99% of similar papers · 11.8× the field average
- Impact
- Top 10% most cited in its field
- References
- 20 works
- Access
- Paywalled
- Research areas
- Nutritional Studies and Diet · Agriculture Sustainability and Environmental Impact · Meat and Animal Product Quality
- Keywords
- Consumption (sociology), Food science, Business, Chemistry, Art
- MeSH
- humans, population surveillance, incidence, survival rate, risk assessment, risk factors, prospective studies, forecasting, meat, meat products, aged, middle aged, sweden, male, heart failure, surveys and questionnaires
3 authors
From PL, SE
- Joanna KałużaWarsaw University of Life Sciences; Karolinska Institutet
- Agneta ÅkessonWarsaw University of Life Sciences; Karolinska Institutet
- Alicja WolkWarsaw University of Life Sciences; Karolinska Institutet
Abstract
Background
Epidemiological studies of red meat consumption in relation to risk of heart failure (HF) are scarce. We examined the associations of unprocessed and processed red meat consumption with HF incidence and mortality in men.
Methods and results
The population-based prospective Cohort of Swedish Men included 37 035 men, aged 45 to 79 years, with no history of HF, ischemic heart disease, or cancer at baseline. Meat consumption was assessed with a self-administered questionnaire in 1997. During a mean follow-up of 11.8 years, 2891 incidences and 266 deaths from HF were ascertained. Consumption of processed meat was statistically significant positively associated with risk of HF in both age- and multivariable-adjusted models. Men who consumed ≥75 g/d processed meat compared with those who consumed <25 g/d had a 1.28 (95% confidence interval, 1.10-1.48, P trend=0.01) higher risk of HF incidence and 2.43 (95% confidence interval, 1.52-3.88, P trend<0.001) higher risk of HF mortality. The consumption of unprocessed meat was not associated with increased risk of incidence of HF or mortality from HF.
Conclusions
Findings from this prospective study of men with low to moderate red meat consumption indicate that processed red meat consumption, but not unprocessed red meat, is associated with an increased risk of HF.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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