 |
|
Meat Intake and MortalityA Prospective Study of Over Half a Million People
Rashmi Sinha, PhD;
Amanda J. Cross, PhD;
Barry I. Graubard, PhD;
Michael F. Leitzmann, MD, DrPH;
Arthur Schatzkin, MD, DrPH
Arch Intern Med. 2009;169(6):562-571.
Background High intakes of red or processed meat may increase the risk of mortality. Our objective was to determine the relations of red, white, and processed meat intakes to risk for total and cause-specific mortality.
Methods The study population included the National Institutes of Health–AARP (formerly known as the American Association of Retired Persons) Diet and Health Study cohort of half a million people aged 50 to 71 years at baseline. Meat intake was estimated from a food frequency questionnaire administered at baseline. Cox proportional hazards regression models estimated hazard ratios (HRs) and 95% confidence intervals (CIs) within quintiles of meat intake. The covariates included in the models were age, education, marital status, family history of cancer (yes/no) (cancer mortality only), race, body mass index, 31-level smoking history, physical activity, energy intake, alcohol intake, vitamin supplement use, fruit consumption, vegetable consumption, and menopausal hormone therapy among women. Main outcome measures included total mortality and deaths due to cancer, cardiovascular disease, injuries and sudden deaths, and all other causes.
Results There were 47 976 male deaths and 23 276 female deaths during 10 years of follow-up. Men and women in the highest vs lowest quintile of red (HR, 1.31 [95% CI, 1.27-1.35], and HR, 1.36 [95% CI, 1.30-1.43], respectively) and processed meat (HR, 1.16 [95% CI, 1.12-1.20], and HR, 1.25 [95% CI, 1.20-1.31], respectively) intakes had elevated risks for overall mortality. Regarding cause-specific mortality, men and women had elevated risks for cancer mortality for red (HR, 1.22 [95% CI, 1.16-1.29], and HR, 1.20 [95% CI, 1.12-1.30], respectively) and processed meat (HR, 1.12 [95% CI, 1.06-1.19], and HR, 1.11 [95% CI 1.04-1.19], respectively) intakes. Furthermore, cardiovascular disease risk was elevated for men and women in the highest quintile of red (HR, 1.27 [95% CI, 1.20-1.35], and HR, 1.50 [95% CI, 1.37-1.65], respectively) and processed meat (HR, 1.09 [95% CI, 1.03-1.15], and HR, 1.38 [95% CI, 1.26-1.51], respectively) intakes. When comparing the highest with the lowest quintile of white meat intake, there was an inverse association for total mortality and cancer mortality, as well as all other deaths for both men and women.
Conclusion Red and processed meat intakes were associated with modest increases in total mortality, cancer mortality, and cardiovascular disease mortality.
Author Affiliations: Nutritional Epidemiology Branch (Drs Sinha, Cross, Leitzmann, and Schatzkin) and Biostatistics Branch (Dr Graubard), Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Department of Health and Human Services, Rockville, Maryland.
 CiteULike  Connotea  Delicious  Digg  Facebook  Reddit  Technorati  Twitter
What's this?
RELATED ARTICLES
In This Issue of Archives of Internal Medicine
Arch Intern Med. 2009;169(6):542.
FULL TEXT
Reducing Meat Consumption Has Multiple Benefits for the World's Health
Barry M. Popkin
Arch Intern Med. 2009;169(6):543-545.
EXTRACT
| FULL TEXT
THIS ARTICLE HAS BEEN CITED BY OTHER ARTICLES
|
Beef in an Optimal Lean Diet study: effects on lipids, lipoproteins, and apolipoproteins
Roussell et al.
Am J Clin Nutr 2012;95:9-16.
ABSTRACT
| FULL TEXT
Changes in Atherogenic Dyslipidemia Induced by Carbohydrate Restriction in Men Are Dependent on Dietary Protein Source
Mangravite et al.
J. Nutr. 2011;141:2180-2185.
ABSTRACT
| FULL TEXT
Prospective Investigation of Poultry and Fish Intake in Relation to Cancer Risk
Daniel et al.
Cancer Prev Res 2011;4:1903-1911.
ABSTRACT
| FULL TEXT
Gendered fare?: A qualitative investigation of alternative food and masculinities
Nath
Journal of Sociology 2011;47:261-278.
ABSTRACT
The effect of flaxseed supplementation on growth, carcass characteristics, fatty acid profile, retail shelf life, and sensory characteristics of beef from steers finished on grasslands of the northern Great Plains
Kronberg et al.
J ANIM SCI 2011;89:2892-2903.
ABSTRACT
| FULL TEXT
Red meat consumption and risk of stroke in Swedish men
Larsson et al.
Am J Clin Nutr 2011;94:417-421.
ABSTRACT
| FULL TEXT
Alternative Healthy Eating Index and mortality over 18 y of follow-up: results from the Whitehall II cohort
Akbaraly et al.
Am J Clin Nutr 2011;94:247-253.
ABSTRACT
| FULL TEXT
Urinary Biomarkers of Meat Consumption
Cross et al.
Cancer Epidemiol. Biomarkers Prev. 2011;20:1107-1111.
ABSTRACT
| FULL TEXT
Red Meat Consumption and Risk of Stroke in Swedish Women
Larsson et al.
Stroke 2011;42:324-329.
ABSTRACT
| FULL TEXT
Letter by Bryan Regarding Article, "Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus: A Systematic Review and Meta-Analysis"
Bryan
Circulation 2011;123:e16-e16.
FULL TEXT
Low-Fat Versus Low-Carbohydrate Diets, Weight Loss, Vascular Health, and Prevention of Coronary Artery Disease: The Evidence, the Reality, the Challenge, and the Hope
Kones
Nutr Clin Pract 2010;25:528-541.
FULL TEXT
Feeding the world healthily: the challenge of measuring the effects of agriculture on health
Hawkesworth et al.
Phil Trans R Soc B 2010;365:3083-3097.
ABSTRACT
| FULL TEXT
Major Dietary Protein Sources and Risk of Coronary Heart Disease in Women
Bernstein et al.
Circulation 2010;122:876-883.
ABSTRACT
| FULL TEXT
Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus: A Systematic Review and Meta-Analysis
Micha et al.
Circulation 2010;121:2271-2283.
ABSTRACT
| FULL TEXT
Colloquium Paper: Uniquely human evolution of sialic acid genetics and biology
Varki
Proc. Natl. Acad. Sci. USA 2010;107:8939-8946.
ABSTRACT
| FULL TEXT
Action towards healthy living--for all
Morris et al.
Int J Epidemiol 2010;39:266-273.
FULL TEXT
Dietary Arachidonic Acid to EPA and DHA Balance Is Increased among Canadian Pregnant Women with Low Fish Intake
Friesen and Innis
J. Nutr. 2009;139:2344-2350.
ABSTRACT
| FULL TEXT
Meat Intake and Mortality: Evidence for Harm, No Effect, or Benefit?
Mozaffarian
Arch Intern Med 2009;169:1537-1538.
FULL TEXT
Higher Red Meat Intake May Be a Marker of Risk, Not a Risk Factor Itself
Silva and Marcadenti
Arch Intern Med 2009;169:1538-1539.
FULL TEXT
Higher Red Meat Intake May Be a Marker of Risk, Not a Risk Factor Itself--Reply
Sinha et al.
Arch Intern Med 2009;169:1539-1539.
FULL TEXT
Commentary: Why diets need to change to avert harm from global warming
Powles
Int J Epidemiol 2009;38:1141-1142.
FULL TEXT
The Risks of Copper Toxicity Contributing to Cognitive Decline in the Aging Population and to Alzheimer's Disease
Brewer
J. Am. Coll. Nutr. 2009;28:238-242.
ABSTRACT
| FULL TEXT
Meat Consumption and Mortality
JWatch General 2009;2009:2-2.
FULL TEXT
All you need to read in the other general journals
BMJ 2009;338:b1296-b1296.
FULL TEXT
Reducing Meat Consumption Has Multiple Benefits for the World's Health
Popkin
Arch Intern Med 2009;169:543-545.
FULL TEXT
|
