Association of changes in red meat consumption with total and cause specific mortality among US women and men: two prospective cohort studies
Zheng Y, Li Y, Satija A, Pan A, Sotos-Prieto M, Rimm E, Willett WC, Hu FB
BMJ (Clinical research ed.) · 130 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
- Not stated
Who paid for it
- Funding
- Independent funding
- Government
- National Heart, Lung, and Blood Institute
- Government
- National Cancer Institute
- Government
- National Institute of Diabetes and Digestive and Kidney Diseases
- Government
- NIDDK NIH HHS
- Government
- NCI NIH HHS
- Government
- NHLBI NIH HHS
- Grants
- National Heart, Lung, and Blood Institute (R21 HL126024); National Institute of Diabetes and Digestive and Kidney Diseases (P30DK046200); National Heart, Lung, and Blood Institute (R01-HL034594); National Cancer Institute (UM1 CA186107); National Institute of Diabetes and Digestive and Kidney Diseases (R01 DK078616); National Institute of Diabetes and Digestive and Kidney Diseases (R01 DK112940); National Cancer Institute (UM1-CA-167552); National Institute of Diabetes and Digestive and Kidney Diseases (R01 DK091718); National Heart, Lung, and Blood Institute (R01 HL071981); National Heart, Lung, and Blood Institute (R01 HL060712); National Institute of Diabetes and Digestive and Kidney Diseases (R01 DK100383)
Based on 6 listed funder(s).
Publication
- Published
- 2019-06-12 · BMJ · vol. 365 · p. l2110
- Cited
- 212 citations · more than 100% of similar papers · 24.9× the field average
- Impact
- Top 10% most cited in its field
- References
- 43 works
- Access
- Open access (hybrid journal) · CC-BY-NC
- Research areas
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Obesity, Physical Activity, Diet
- Keywords
- Medicine, Red meat, Hazard ratio, Prospective cohort study, Demography, Confidence interval, Cohort study, National Death Index, Consumption (sociology), Cohort, Environmental health, Gerontology, Internal medicine
- MeSH
- humans, cause of death, survival rate, proportional hazards models, risk factors, follow-up studies, prospective studies, feeding behavior, life style, adult, aged, middle aged, health personnel, united states, female, male, surveys and questionnaires, red meat
8 authors
From US, CN, ES
- Yan ZhengHarvard University; Fudan University; Zhongshan Hospital; State Key Laboratory of Genetic Engineering
- Yanping LiHarvard University
- Ambika SatijaHarvard University
- An PanHuazhong University of Science and Technology
- Mercedes Sotos‐PrietoHarvard University; Ohio University; Universidad Autónoma de Madrid
- Eric B. RimmBrigham and Women's Hospital; Harvard University
Abstract
Objective
To evaluate the association of changes in red meat consumption with total and cause specific mortality in women and men.
Design
Two prospective cohort studies with repeated measures of diet and lifestyle factors.
Setting
Nurses' Health Study and the Health Professionals Follow-up Study, United States.
Participants
53 553 women and 27 916 men without cardiovascular disease or cancer at baseline.
Main outcome measure
Death confirmed by state vital statistics records, the national death index, or reported by families and the postal system.
Results
14 019 deaths occurred during 1.2 million person years of follow-up. Increases in red meat consumption over eight years were associated with a higher mortality risk in the subsequent eight years among women and men (both P for trend<0.05, P for heterogeneity=0.97). An increase in total red meat consumption of at least half a serving per day was associated with a 10% higher mortality risk (pooled hazard ratio 1.10, 95% confidence interval 1.04 to 1.17). For processed and unprocessed red meat consumption, an increase of at least half a serving per day was associated with a 13% higher mortality risk (1.13, 1.04 to 1.23) and a 9% higher mortality risk (1.09, 1.02 to 1.17), respectively. A decrease in consumption of processed or unprocessed red meat of at least half a serving per day was not associated with mortality risk. The association between increased red meat consumption and mortality risk was consistent across subgroups defined by age, physical activity, dietary quality, smoking status, or alcohol consumption.
Conclusion
Increases in red meat consumption, especially processed meat, were associated with higher overall mortality rates.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY-NC).
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