Association of Red Meat Usual Intake with Serum Ferritin and the Risk of Metabolic Syndrome in Chinese Adults: A Longitudinal Study from the China Health and Nutrition Survey
Huang LN, Wang HJ, Wang ZH, Zhang JG, Jia XF, Zhang B, Ding GQ
Biomedical and environmental sciences : BES · 16 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 diaries or recalls
Who paid for it
- Funding
- Funding not disclosed
Publication
- Published
- 2020-01-20 · Biomed Environ Sci · vol. 33 · issue 1 · pp. 19–29
- Publisher
- National Institutes of Health
- Cited
- 22 citations · more than 93% of similar papers · 3.4× the field average
- Impact
- Top 10% most cited in its field
- References
- 49 works
- Access
- Paywalled
- Research areas
- Nutritional Studies and Diet · Meat and Animal Product Quality · Nutrition, Genetics, and Disease
- Keywords
- Red meat, Medicine, Confounding, Ferritin, Logistic regression, Metabolic syndrome, Diabetes mellitus, Environmental health, Food science, Internal medicine, Endocrinology, Biology
- MeSH
- humans, prevalence, risk factors, longitudinal studies, eating, adult, aged, aged, 80 and over, middle aged, china, female, male, ferritins, young adult, red meat, metabolic syndrome
7 authors
From CN
- Li Na HuangChinese Center For Disease Control and Prevention; National Institute for Nutrition and Health
- Hui Jun WangChinese Center For Disease Control and Prevention; National Institute for Nutrition and Health
- Zhi Hong WangChinese Center For Disease Control and Prevention; National Institute for Nutrition and Health
- Ji Guo ZhangChinese Center For Disease Control and Prevention; National Institute for Nutrition and Health
- Xiao Fang JiaChinese Center For Disease Control and Prevention; National Institute for Nutrition and Health
- Bing ZhangChinese Center For Disease Control and Prevention; National Institute for Nutrition and Health
Abstract
Objective
The present study aimed to investigate the association of red meat usual intake with metabolic syndrome (MetS), and explore the contribution of red meat usual intake to serum ferritin.
Methods
Based on the data from the longitudinal China Health and Nutrition Survey (CHNS), 2,797 healthy adults aged 18-75 years without hypertension, diabetes, and MetS were selected in 2009 as subjects and follow-up studies were carried out till 2015. We used the National Cancer Institute (NCI) method to estimate the usual intake of foods. Multivariable logistic regressions were performed to evaluate the association between red meat usual intake and the risk of MetS. Quantile regression analysis was used to study the relationship between red meat consumption and serum ferritin levels.
Results
After adjusting for potential confounders, red meat, and fresh red meat were positively associated with the risk of MetS ( RR = 1.41, 95% CI: 1.05-1.90 and RR = 1.37, 95% CI: 1.02-1.85, respectively). These relationships showed increasing trend ( P P P < 0.05). Processed red meat did not exhibit a similar association.
Conclusion
Higher red meat usual intake was associated with an increased risk of MetS and elevated serum ferritin levels.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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