Association of Red Meat Intake with the Risk of Cardiovascular Mortality in General Japanese Stratified by Kidney Function: NIPPON DATA80
Segawa H, Kondo K, Kadota A, Yamauchi H, Ohno S, Tanaka-Mizuno S, Okuda N, Miyagawa N, Arima H, Okamura T, Miura K, Okayama A, Ueshima H, The Nippon Data Research Group
Nutrients · 4 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
- Independent funding
- University or hospital
- Teikyo University School of Medicine
- University or hospital
- National Cerebral and Cardiovascular Center
- University or hospital
- Keio University
- University or hospital
- Jichi Medical University
- University or hospital
- Kanazawa Medical University
- University or hospital
- Wakayama Medical University
- University or hospital
- Ritsumeikan University
- University or hospital
- Kitasato University
- Government
- National Institutes of Biomedical Innovation, Health and Nutrition
Based on 9 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2020-11-30 · Nutrients · vol. 12 · issue 12 · p. 3707
- Publisher
- Multidisciplinary Digital Publishing Institute
- Cited
- 5 citations · more than 71% of similar papers · 0.5× the field average
- References
- 33 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Sodium Intake and Health
- Keywords
- Medicine, Red meat, Renal function, Hazard ratio, Kidney disease, Proportional hazards model, Confidence interval, Internal medicine, Physiology, Environmental health, Pathology
- MeSH
- kidney, humans, cardiovascular diseases, cohort studies, eating, adult, middle aged, japan, female, male, surveys and questionnaires, red meat
13 authors
From JP
- Hiroyoshi Segawa · correspondingShiga University of Medical Science
- Keiko KondoShiga University of Medical Science
- Aya KadotaShiga University of Medical Science
- Hiromi YamauchiShiga University of Medical Science
- Seiko OhnoNational Cerebral and Cardiovascular Center
- Katsuyuki MiuraShiga University of Medical Science
Abstract
The consumption of red meat has been recommended for individuals with reduced kidney function. However, red meat intake was recently suspected to increase cardiovascular disease (CVD) risk. We evaluated the association of red meat intake with CVD mortality risk in Japanese with/without reduced kidney function. Overall, 9112 participants of a Japanese national survey in 1980, aged ≥30 years, were followed for 29 years. Red meat intake was assessed using weighed dietary record. Cox proportional hazards models were used to estimate the hazard ratio (HR) of CVD mortality according to sex-specific tertiles of red meat intake. We also performed stratified analyses with/without reduced kidney function defined as estimated glomerular filtration rate less than 60 mL/min/1.73 m2. Red meat intake was not associated with CVD mortality risk in men and women. In stratified analyses, the HR of the highest compared with the lowest tertile of red meat intake was lower only in women with reduced kidney function (0.67, 95% confidence interval 0.46-0.98). In conclusion, there were no clear associations between red meat intake and CVD mortality risk in Japanese population; however, a higher intake of red meat was associated with lower risk of future CVD mortality in women with reduced kidney function.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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