Red meat consumption, incident CVD and the influence of dietary quality in the Jackson Heart Study
Bigornia SJ, Noel SE, Porter C, Zhang X, Talegawker SA, Carithers T, Correa A, Tucker KL
Public health nutrition · 5 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 (classified by our AI screen)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Food frequency questionnaire
Who paid for it
- Funding
- Independent funding
- Government
- U.S. Department of Health and Human Services
- University or hospital
- Jackson State University
- Government
- Mississippi State Department of Health
- Government
- National Institutes of Health
- Government
- National Institute on Aging
- Government
- National Heart, Lung, and Blood Institute
- Government
- National Institute on Minority Health and Health Disparities
- Government
- NIMHD NIH HHS
- Government
- NHLBI NIH HHS
- Government
- NIA NIH HHS
- Grants
- National Heart, Lung, and Blood Institute (HHSN268201800013I); National Heart, Lung, and Blood Institute (HHSN268201800012C); National Heart, Lung, and Blood Institute (HHSN268201800010 I); Jackson State University (HHSN268201800013 I); National Heart, Lung, and Blood Institute (HHSN268201800014 I); National Institutes of Health (HHSN268201800014I); National Heart, Lung, and Blood Institute (HHSN268201800012 I); U.S. Department of Health and Human Services (HHSN268201800014I); Jackson State University (HHSN268201800014 I); National Heart, Lung, and Blood Institute (HHSN268201800014C); Mississippi State Department of Health (HHSN268201800015 I); National Institute on Aging (R01 AG055948); U.S. Department of Health and Human Services (HHSN268201800013I); National Heart, Lung, and Blood Institute (HHSN268201800015I); National Institutes of Health (HHSN268201800013I); National Heart, Lung, and Blood Institute (HHSN268201800011C); National Heart, Lung, and Blood Institute (HHSN268201800011I); National Institutes of Health (HHSN268201800015I); U.S. Department of Health and Human Services (HHSN268201800015I); National Institute on Minority Health and Health Disparities (HHSN268201800013I)
Based on 10 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2022-06-23 · Public Health Nutr · vol. 26 · issue 3 · pp. 643–652
- Publisher
- Cambridge University Press
- Cited
- 6 citations · more than 74% of similar papers · 1.0× the field average
- References
- 71 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Nutritional Studies and Diet · Agriculture Sustainability and Environmental Impact · Obesity, Physical Activity, Diet
- Keywords
- Red meat, Medicine, Processed meat, Hazard ratio, Refined grains, Stroke (engine), Prospective cohort study, Environmental health, Food science, Whole grains, Internal medicine, Biology, Confidence interval
8 authors
From US
- Sherman Bigornia · correspondingUniversity of New Hampshire
- Sabrina E. NoelUniversity of Massachusetts Lowell
- Caitlin M. PorterUniversity of New Hampshire
- Xiyuan ZhangUniversity of Massachusetts Lowell
- Sameera TalegawkerMilken Institute; George Washington University
- Teresa CarithersUniversity of Mississippi
Abstract
Objectives
We investigated the prospective associations between meat consumption and CVD and whether these relationships differ by dietary quality among African American (AA) adults.
Design
Baseline diet was assessed with a regionally specific FFQ. Unprocessed red meat included beef and pork (120 g/serving); processed meat included sausage, luncheon meats and cured meat products (50 g/serving). Incident total CVD, CHD, stroke and heart failure were assessed annually over 9·8 years of follow-up. We characterised dietary quality using a modified Healthy Eating Index-2010 score (m-HEI), excluding meat contributions.
Setting
Jackson, MS, USA.
Participants
AA adults (n 3242, aged 55 y, 66 % female).
Results
Mean total, unprocessed red and processed meat intakes were 5·7 ± 3·5, 2·3 ± 1·8 and 3·3 ± 2·7 servings/week, respectively. Mostly, null associations were observed between meat categories and CVD or subtypes. However, greater intake of unprocessed red meat (three servings/week) was associated with significantly elevated risk of stroke (hazard ratio = 1·43 (CI: 1·07,1·90)). With the exception of a more positive association between unprocessed meat consumption and stroke among individuals in m-HEI Tertile 2, the strength of associations between meat consumption categories and CVD outcomes did not differ by m-HEI tertile. In formal tests, m-HEI did not significantly modify meat-CVD associations.
Conclusions
In this cohort of AA adults, total and processed meat were not associated with CVD outcomes, with the exception that unprocessed red meat was related to greater stroke risk. Dietary quality did not modfiy these associations. Research is needed in similar cohorts with longer follow-up and greater meat consumption to replicate these findings.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
Community trust
Loading…
How much do you trust this study's findings?
Comments
Sign in to rate, comment on or flag this study.Sign inSomething wrong here?
Flag this study if its information, labels or funding look wrong. An editor reviews every flag.
Sign in to rate, comment on or flag this study.Sign inEducational information about published research. Not medical advice, and not a recommendation to start or stop anything.