Red and processed meat consumption and risk of incident cardiovascular disease and mortality: Isfahan cohort study
Grau N, Mohammadifard N, Hassannejhad R, Haghighatdoost F, Sadeghi M, Talaei M, Sajjadi F, Mavrommatis Y, Sarrafzadegan N
International journal of food sciences and nutrition · 8 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
- Funding not disclosed
Publication
- Published
- 2021-10-28 · Int J Food Sci Nutr · vol. 73 · issue 4 · pp. 503–512
- Publisher
- Taylor & Francis
- Cited
- 10 citations · more than 79% of similar papers · 1.1× the field average
- References
- 49 works
- Access
- Open access (repository copy) · CC-BY
- Research areas
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Meat and Animal Product Quality
- Keywords
- Red meat, Medicine, Hazard ratio, Proportional hazards model, Cohort, Cohort study, Stroke (engine), Processed meat, Lower risk, Internal medicine, Confidence interval, Food science, Biology, Pathology
- MeSH
- humans, cardiovascular diseases, diet, risk factors, cohort studies, prospective studies, meat, stroke, red meat
9 authors
From IR, GB, CA
- Narges GrauIsfahan University of Medical Sciences
- Noushin Mohammadifard · correspondingIsfahan University of Medical Sciences
- Razieh HassannejhadIsfahan University of Medical Sciences
- Fahimeh HaghighatdoostIsfahan University of Medical Sciences
- Masoumeh SadeghiIsfahan University of Medical Sciences
- Mohammad TalaeiQueen Mary University of London; Blizard Institute
Abstract
To investigate the cardiovascular risks associated with red and/or processed meat intake in a large population-based cohort study in Iran. A total of 5432 participants from the Isfahan Cohort Study (ICS) were enrolled. Diet was assessed using a validated, 48-item food frequency questionnaire. Cox proportional hazards regression models were applied to calculate hazard ratios (HRs) for the CVD risk associated with red and processed meat intake. Median follow-up was 11.2 years. Compared to the first tertile, the highest tertile of red meat intake, either alone or in combination with processed meat was associated with a 50% reduced risk of stroke (95% CI: 0.31-0.77; 95% CI: 0.33-0.82, respectively), but increased risk of CVD mortality with corresponding HRs of 1.58 (95% CI: 1.06-2.35) and 1.47 (95% CI: 1.02-2.08), respectively. Red meat and red plus processed meat intake were inversely associated with stroke risk, but positively linked with CVD mortality.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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