Substitution of unprocessed and processed red meat with poultry or fish and total and cause-specific mortality
| Autor: | Kim Overvad, Anne Mette Lund Würtz, Christina C. Dahm, Anne Tjønneland, Tine Bjerg Nielsen |
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| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: |
Meat
Medicine (miscellaneous) 030204 cardiovascular system & hematology Lower risk Poultry 03 medical and health sciences 0302 clinical medicine Animal science DIETARY-PROTEIN SOURCES Risk Factors Cause of Death medicine Animals Humans COHORT CORONARY-HEART-DISEASE 030212 general & internal medicine Cancer death FOOD FREQUENCY QUESTIONNAIRE RISK Nutrition and Dietetics Red meat Proportional hazards model business.industry Hazard ratio Fishes Cancer food and beverages CVD death CONSUMPTION medicine.disease All-cause mortality CANCER Diet Red Meat Cardiovascular Diseases Cohort HEALTH business Cohort study Substitution Record linkage |
| Zdroj: | Nielsen, T B, Würtz, A M L, Tjønneland, A, Overvad, K & Dahm, C C 2022, ' Substitution of unprocessed and processed red meat with poultry or fish and total and cause-specific mortality ', British Journal of Nutrition, vol. 127, no. 4, pp. 563-569 . https://doi.org/10.1017/S0007114521001252 Nielsen, T B, Würtz, A M L, Tjønneland, A, Overvad, K & Dahm, C C 2022, ' Substitution of unprocessed and processed red meat with poultry or fish and total and cause-specific mortality ', The British Journal of Nutrition, vol. 127, no. 4, pp. 563-569 . https://doi.org/10.1017/S0007114521001252 Nielsen, T B, Würtz, A M L, Tjønneland, A, Overvad, K & Dahm, C C 2022, ' Substitution of unprocessed and processed red meat with poultry or fish and total and cause-specific mortality ', British Journal of Nutrition, vol. 127, no. 4, pp. 563–569 . https://doi.org/10.1017/S0007114521001252 |
| DOI: | 10.1017/S0007114521001252 |
| Popis: | Recent studies found positive associations between intake of red meat and processed meat and total mortality; however, substitution of red meat with poultry and fish has been poorly investigated. We aimed to investigate associations for substitutions of red meat (unprocessed/processed) and total mortality and deaths due to cancer or CVD. We used data from the Danish Diet, Cancer and Health cohort, including 57 053 participants aged 50–64 years at baseline. Information on diet was collected through a validated 192-item FFQ. Information regarding total mortality, deaths due to cancer and deaths due to CVD was obtained by record linkage. Cox proportional hazards models were used to estimate the hazard ratio (HR) of 150 g/week substitutions of red meat with poultry or fish. During a follow-up (mean 16·1 years), 8840 deaths occurred (4567 were due to cancer; 1816 due to CVD). The adjusted HR for total death when substituting 150 g/week total red meat with poultry was 0·96 (95 % CI 0·95, 1·00) and with fish 0·99 (95 % CI 0·97, 1·01). Corresponding HR for cancer death or CVD death were similar. Substitution of processed red meat with fish or poultry was more consistently associated with a lower mortality than substitution of unprocessed red meat. For example, the adjusted HR for total death when substituting 150 g/week processed red meat with poultry was 0·95 (95 % CI 0·92, 0·98). We found that replacing processed red meat with poultry or fish was associated with a lower risk of total mortality and deaths due to cancer, but not deaths due to CVD. |
| Databáze: | OpenAIRE |
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