| Autor: |
Li H; Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, People's Republic of China.; School of Public Health of Tianjin University of Traditional Chinese Medicine, Tianjin, China., Zheng X; Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, People's Republic of China., Sabina R; Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, People's Republic of China., Amrish T; Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, People's Republic of China., Meng G; Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, People's Republic of China., Zhang Q; Health Management Centre, Tianjin Medical University General Hospital, Tianjin, People's Republic of China., Liu L; Health Management Centre, Tianjin Medical University General Hospital, Tianjin, People's Republic of China., Wu H; Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, People's Republic of China., Gu Y; Institute of Radiation Medicine, Chinese Academy of Medical Sciences & Peking Union Medical College, Tianjin, People's Republic of China., Zhang S; Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, People's Republic of China., Zhang T; Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, People's Republic of China., Wang X; Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, People's Republic of China., Dong J; Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, People's Republic of China., Cao Z; Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, People's Republic of China., Zhang X; Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, People's Republic of China., Dong X; Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, People's Republic of China., Sun S; Health Management Centre, Tianjin Medical University General Hospital, Tianjin, People's Republic of China., Wang X; Health Management Centre, Tianjin Medical University General Hospital, Tianjin, People's Republic of China., Zhou M; Health Management Centre, Tianjin Medical University General Hospital, Tianjin, People's Republic of China., Jia Q; Health Management Centre, Tianjin Medical University General Hospital, Tianjin, People's Republic of China., Song K; Health Management Centre, Tianjin Medical University General Hospital, Tianjin, People's Republic of China., Niu K; Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, People's Republic of China.; Tianjin Key Laboratory of Environment, Nutrition and Public Health, Tianjin, People's Republic of China.; Center for International Collaborative Research on Environment, Nutrition and Public Health, Tianjin, People's Republic of China. |
| Abstrakt: |
Prospective cohort studies linking organ meat consumption and non-alcoholic fatty liver disease (NAFLD) are limited, especially in Asian populations. This study aimed to prospectively investigate the association between organ meat consumption and risk of NAFLD in a general Chinese adult population. This prospective cohort study included a total of 15 568 adults who were free of liver disease, CVD and cancer at baseline. Dietary information was collected at baseline using a validated FFQ. NAFLD was diagnosed by abdominal ultrasound after excluding other causes related to chronic liver disease. Cox proportional regression models were used to assess the association between organ meat consumption and risk of NAFLD. During a median of 4·2 years of follow-up, we identified 3604 incident NAFLD cases. After adjusting for demographic characteristics, lifestyle factors, vegetable, fruit, soft drink, seafood and red meat consumption, the multivariable hazard ratios (95 % CI) for incident NAFLD across consumption of organ meat were 1·00 (reference) for almost never, 1·04 (0·94, 1·15) for tertile 1, 1·08 (0·99, 1·19) for tertile 2 and 1·11 (1·01, 1·22) for tertile 3, respectively ( P for trend < 0·05). Such association did not differ substantially in the sensitivity analysis. Our study indicates that organ meat consumption was related to a modestly higher risk of NAFLD among Chinese adults. Further investigations are needed to confirm this finding. |
