Moderate Intake of Lean Red Meat was Associated with Lower Risk of Elevated Blood Pressure in Chinese Women: Results from the China Health and Nutrition Survey, 1991-2015
Wang Z, Huang Q, Wang L, Jiang H, Wang Y, Wang H, Zhang J, Zhai F, Zhang B
Nutrients · 13 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
- Health markers and function
- Intake measured by
- Food diaries or recalls
Who paid for it
- Funding
- Independent funding
- Government
- Eunice Kennedy Shriver National Institute of Child Health and Human Development
- Government
- the Fogarty International Center, National Institutes of Health
- Government
- NICHD NIH HHS
- Government
- the Chinese Center for Disease Control National Institute of Nutrition and Health, the National Institutes of Health
- Government
- the Ministry of Finance of the People's Republic of China, the China Nutritional Transition Cohort Study
- Government
- the Chinese Center for Disease Control National Institute of Nutrition and Health, the National Institutes of Health (NIH)
- Grants
- Eunice Kennedy Shriver National Institute of Child Health and Human Development (R01HD030880)
Based on 6 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2020-05-11 · Nutrients · vol. 12 · issue 5 · p. 1369
- Publisher
- Multidisciplinary Digital Publishing Institute
- Cited
- 14 citations · more than 82% of similar papers · 1.4× the field average
- References
- 42 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Obesity, Physical Activity, Diet
- Keywords
- Red meat, Medicine, Blood pressure, Confounding, Cohort study, Food science, Animal science, Internal medicine, Biology
- MeSH
- humans, hypertension, dietary fats, diet, nutrition surveys, odds ratio, risk factors, cohort studies, longitudinal studies, prospective studies, blood pressure, adult, china, female, red meat, asian people
9 authors
From CN
- Zhihong WangChinese Center For Disease Control and Prevention; National Institute for Nutrition and Health
- Qiumin HuangChinese Center For Disease Control and Prevention; National Institute for Nutrition and Health
- Liusen WangChinese Center For Disease Control and Prevention; National Institute for Nutrition and Health
- Hongru JiangChinese Center For Disease Control and Prevention; National Institute for Nutrition and Health
- Yun WangChinese Center For Disease Control and Prevention; National Institute for Nutrition and Health
- Huijun WangChinese Center For Disease Control and Prevention; National Institute for Nutrition and Health
Abstract
This study aimed to examine longitudinal associations between fatty and lean, fresh red meat intake and blood pressure (BP) in Chinese adults. The data were from nine waves of the China Health and Nutrition Survey (1991-2015), a longitudinal, open cohort study. The surveys were conducted in 303 urban and rural communities of 15 provinces in China. Collected by consecutive three-day 24-h dietary recalls combined with household weighing for foods or only condiments, the diet exposure of interest was daily red meat intake and its subtypes (fatty versus lean) defined by 10-g fat content per 100 g. The main outcome was systolic blood pressure (SBP), diastolic blood pressure (DBP) and risk of elevated BP defined as having a mean of SBP ≥ 135 mmHg, DBP ≥ 85 mmHg, or taking antihypertensive medication. Three-level mixed-effect regressions showed women had SBP increases of 2.19 mmHg (95% CI: 1.07, 4.46) from a higher intake of total fresh red meat, 2.42 mmHg (95% CI: 1.18, 4.94) from a higher intake of fatty, fresh red meat, as well as 0.48 mmHg (95% CI: 0.26, 0.88) from a higher intake of lean, fresh red meat in the top tertile versus bottom one when adjusted for potential confounders. After adjusting for survey years, women with the highest tertile of lean, fresh red meat intake had a 32% lower risk of elevated BP (OR 0.68, 95%CI:0.48, 0.96) as compared with those with the first tertile (non-consumer). Fatty and lean, fresh red meat intakes were differentially associated with BP among Chinese adults. Further research is required to elicit the potential mechanism on gender-specific differential association of fatty versus lean, fresh red meat with BP.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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