Red and Processed Meat and Mortality in a Low Meat Intake Population
Alshahrani SM, Fraser GE, Sabaté J, Knutsen R, Shavlik D, Mashchak A, Lloren JI, Orlich MJ
Nutrients · 37 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 Institutes of Health
- Government
- National Cancer Institute
- Grants
- National Cancer Institute (1U01CA152939)
Based on 2 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2019-03-14 · Nutrients · vol. 11 · issue 3 · p. 622
- Publisher
- Multidisciplinary Digital Publishing Institute
- Cited
- 56 citations · more than 98% of similar papers · 7.7× the field average
- Impact
- Top 10% most cited in its field
- References
- 53 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Agriculture Sustainability and Environmental Impact
- Keywords
- Red meat, Medicine, Hazard ratio, Processed meat, Confidence interval, Proportional hazards model, Population, Prospective cohort study, Cohort study, Cause of death, Demography, Environmental health, Internal medicine, Food science, Disease, Biology
- MeSH
- humans, diet, diet surveys, prospective studies, meat, adult, aged, middle aged, diet records, canada, united states, female, male, surveys and questionnaires
8 authors
From US, SA
- Saeed Mastour Alshahrani · correspondingLoma Linda University; King Khalid University
- Gary E. FraserLoma Linda University
- Joan SabatéLoma Linda University
- Raymond KnutsenLoma Linda University
- David J. ShavlikLoma Linda University
- Andrew MashchakLoma Linda University
Abstract
Associations of low-to-moderate consumption of red and processed meat with mortality would add to the evidence of possible adverse effects of these common foods. This study aims to investigate the association of red and processed meat intake with mortality. The Adventist Health Study-2 (AHS-2) is a prospective cohort study of ~96,000 Seventh-day Adventist men and women recruited in the US and Canada between 2002 and 2007. The final analytic sample after exclusions was 72,149. Cox proportional hazards regression was used and hazard ratios (HR) and confidence intervals (CI) were obtained. Diet was assessed by a validated quantitative food frequency questionnaire (FFQ), calibrated using six 24-h dietary recalls. Mortality outcome data were obtained from the National Death Index. During a mean follow-up of 11.8 years, there were 7961 total deaths, of which 2598 were Cardiovascular diseases (CVD) deaths and 1873 were cancer deaths. Unprocessed red meat was associated with risk of all-cause mortality (HR: 1.18; 95% CI: 1.07⁻1.31) and CVD mortality (HR: 1.26; 95% CI: 1.05⁻1.50). Processed meat alone was not significantly associated with risk of mortality. The combined intake of red and processed meat was associated with all-cause mortality (HR: 1.23; 95% CI: 1.11⁻1.36) and CVD mortality (HR: 1.34; 95% CI: 1.12⁻1.60). These findings suggest moderately higher risks of all-cause and CVD mortality associated with red and processed meat in a low meat intake population.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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