Substitutions of red meat, poultry and fish and risk of myocardial infarction
Würtz AM, Hansen MD, Tjønneland A, Rimm EB, Schmidt EB, Overvad K, Jakobsen MU
The British journal of nutrition · 12 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
- Strategiske Forskningsråd
- University or hospital
- Aarhus Universitet
- Nonprofit
- Kræftens Bekæmpelse
- Government
- Dana Ilmu Pengetahuan Indonesia
- Grants
- Strategiske Forskningsråd (0603-00488B)
Based on 4 listed funder(s).
Publication
- Published
- 2016-03-07 · Br J Nutr · vol. 115 · issue 9 · pp. 1571–1578
- Publisher
- Cambridge University Press
- Cited
- 17 citations · more than 85% of similar papers · 1.5× the field average
- References
- 24 works
- Access
- Free to read
- Research areas
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Meat and Animal Product Quality
- Keywords
- Myocardial infarction, Fish <Actinopterygii>, Red meat, Poultry meat, Food science, Biology, Internal medicine, Medicine, Fishery
- MeSH
- animals, poultry, fishes, humans, myocardial infarction, dietary fats, diet, diet surveys, proportional hazards models, risk factors, prospective studies, feeding behavior, seafood, middle aged, female, male, red meat
7 authors
From DK, US
- Anne Mette Lund Würtz · correspondingAarhus University
- Mette D. HansenAarhus University
- Anne Marie TjønnelandDanish Cancer Society
- Eric B. RimmBrigham and Women's Hospital; Harvard University
- Erik Berg SchmidtAalborg University Hospital; Aalborg University
- Kim OvervadAarhus University; Aalborg University Hospital
Abstract
Red meat has been suggested to be adversely associated with risk of myocardial infarction (MI), but previous studies have rarely taken replacement foods into consideration. We aimed to investigate optimal substitutions between and within the food groups of red meat, poultry and fish for MI prevention. We followed up 55 171 women and men aged 50-64 years with no known history of MI at recruitment. Diet was assessed by a validated 192-item FFQ at baseline. Adjusted Cox proportional hazard models were used to calculate hazard ratios (HR) and 95 % CI for specified food substitutions of 150 g/week. During a median follow-up time of 13·6 years, we identified 656 female and 1694 male cases. Among women, the HR for replacing red meat with fatty fish was 0·76 (95 % CI 0·64, 0·89), whereas the HR for replacing red meat with lean fish was 1·00 (95 % CI 0·89, 1·14). Similarly, replacing poultry with fatty but not lean fish was inversely associated with MI: the HR was 0·81 (95 % CI 0·67, 0·98) for fatty fish and was 1·08 (95 % CI 0·92, 1·27) for lean fish. The HR for replacing lean with fatty fish was 0·75 (95 % CI 0·60, 0·94). Replacing processed with unprocessed red meat was not associated with MI. Among men, a similar pattern was found, although the associations were not statistically significant. This study suggests that replacing red meat, poultry or lean fish with fatty fish is associated with a lower risk of MI.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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