Higher Non-processed Red Meat Consumption Is Associated With a Reduced Risk of Central Nervous System Demyelination
Black LJ, Bowe GS, Pereira G, Lucas RM, Dear K, van der Mei I, Sherriff JL, Ausimmune Investigator Group
Frontiers in neurology · 22 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
- Case-control study (classified by our AI screen)
- 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
- Nonprofit
- National Multiple Sclerosis Society
- Nonprofit
- McKnight Foundation
- Government
- ACT Government
- Nonprofit
- Multiple Sclerosis Society
- Nonprofit
- Multiple Sclerosis Australia
- University or hospital
- Australian National University
- University or hospital
- University of Tasmania
- University or hospital
- University of Queensland
- University or hospital
- Menzies Institute for Medical Research
- Nonprofit
- Barwon Health Foundation
- Nonprofit
- Multiple Sclerosis Society of Western Australia
- Government
- Medical Research Council
- Government
- National Health and Medical Research Council
- Nonprofit
- Multiple Sclerosis Research Australia
- Grants
- University of Tasmania (V0027334); National Health and Medical Research Council (313901); National Health and Medical Research Council (1107343); National Multiple Sclerosis Society (3364A1/2); National Multiple Sclerosis Society (NMSS RG 3364A1/2)
Based on 14 listed funder(s).
Publication
- Published
- 2019-02-19 · Front Neurol · vol. 10 · p. 125
- Publisher
- Frontiers Media
- Cited
- 27 citations · more than 79% of similar papers · 1.5× the field average
- References
- 50 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Animal Nutrition and Physiology · Olfactory and Sensory Function Studies · Ginseng Biological Effects and Applications
- Keywords
- Red meat, Confidence interval, Medicine, Odds ratio, Logistic regression, Internal medicine, Case-control study, Processed meat, Food science, Biology, Pathology
8 authors
From AU
- Lucinda J. Black · correspondingCurtin University
- Gabrielle S. BoweCurtin University
- Gavin F PereiraThe Kids Research Institute Australia; The University of Western Australia; Curtin University
- Robyn Marjorie LucasAustralian National University; The University of Western Australia
- Keith B. G. DearThe University of Adelaide
- Ingrid A.F. van der MeiUniversity of Tasmania
Abstract
The evidence associating red meat consumption and risk of multiple sclerosis is inconclusive. We tested associations between red meat consumption and risk of a first clinical diagnosis of central nervous system demyelination (FCD), often presaging a diagnosis of multiple sclerosis. We used food frequency questionnaire data from the 2003-2006 Ausimmune Study, an incident, matched, case-control study examining environmental risk factors for FCD. We calculated non-processed and processed red meat density (g/1,000 kcal/day). Conditional logistic regression models (with participants matched on age, sex, and study region) were used to estimate odds ratios (ORs), 95% confidence intervals (95% CI) and p-values for associations between non-processed (n = 689, 250 cases, 439 controls) and processed (n = 683, 248 cases, 435 controls) red meat density and risk of FCD. Models were adjusted for history of infectious mononucleosis, serum 25-hydroxyvitamin D concentrations, smoking, race, education, body mass index and dietary misreporting. A one standard deviation increase in non-processed red meat density (22 g/1,000 kcal/day) was associated with a 19% reduced risk of FCD (AOR = 0.81; 95%CI 0.68, 0.97; p = 0.02). When stratified by sex, higher non-processed red meat density (per 22 g/1,000 kcal/day) was associated with a 26% reduced risk of FCD in females (n = 519; AOR = 0.74; 95%CI 0.60, 0.92; p = 0.01). There was no statistically significant association between non-processed red meat density and risk of FCD in males (n = 170). We found no statistically significant association between processed red meat density and risk of FCD. Further investigation is warranted to understand the important components of a diet that includes non-processed red meat for lower FCD risk.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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