Pattison Dorothy J, Symmons Deborah P M, Lunt Mark, Welch Ailsa, Luben Robert, Bingham Sheila A, Khaw Kay-Tee, Day Nicholas E, Silman Alan J
University of Manchester, Manchester, UK.
Arthritis Rheum. 2004 Dec;50(12):3804-12. doi: 10.1002/art.20731.
To investigate the association of red meat and other specific dietary components in predicting the development of inflammatory polyarthritis.
This nested case-control study was conducted within a prospective population-based study of cancer incidence (European Prospective Investigation of Cancer in Norfolk [EPIC-Norfolk]). EPIC-Norfolk recruited 25,630 subjects ages 45-75 years between 1993 and 1997. Dietary intake was assessed at baseline using a 7-day food diary, and the information was analyzed using dietary analysis software. Patients with new cases of inflammatory polyarthritis were identified by linkage with the Norfolk Arthritis Register, a primary care-based inception study of inflammatory polyarthritis, and were matched for age and sex to 2 controls from EPIC-Norfolk. The risk for development of inflammatory polyarthritis was compared between subjects in the highest and lowest tertiles of dietary intake using conditional logistic regression and was expressed as odds ratios (ORs) with 95% confidence intervals (95% CIs).
Between 1993 and 2002, 88 new patients with inflammatory polyarthritis were identified and matched with 176 controls. Among patients, the level of red meat intake was higher (P = 0.04) and that of vitamin C was lower (P = 0.03) compared with intake among controls, but no difference in total energy intake was observed. Patients were more likely to be smokers. After adjusting for total energy intake, smoking, and other possible dietary confounders, subjects with the highest level of consumption of red meat (OR 1.9, 95% CI 0.9-4.0), meat and meat products combined (OR 2.3, 95% CI 1.1-4.9), and total protein (OR 2.9, 95% CI 1.1-7.5) were at an increased risk for inflammatory polyarthritis.
A high level of red meat consumption may represent a novel risk factor for inflammatory arthritis or may act as a marker for a group of persons with an increased risk from other lifestyle causes.
研究红肉及其他特定饮食成分与炎症性多关节炎发病之间的关联。
本巢式病例对照研究在一项基于人群的癌症发病率前瞻性研究（诺福克欧洲癌症前瞻性调查[EPIC - 诺福克]）中进行。EPIC - 诺福克在1993年至1997年间招募了25630名年龄在45 - 75岁的受试者。使用7天食物日记在基线时评估饮食摄入量，并使用饮食分析软件分析相关信息。通过与诺福克关节炎登记处（一项基于初级保健的炎症性多关节炎起始研究）进行关联，确定炎症性多关节炎新发病例的患者，并按年龄和性别与来自EPIC - 诺福克的2名对照进行匹配。使用条件逻辑回归比较饮食摄入量最高和最低三分位数受试者发生炎症性多关节炎的风险，并以比值比（OR）和95%置信区间（95%CI）表示。
在1993年至2002年期间，确定了88例炎症性多关节炎新发病例并与176名对照进行匹配。与对照组相比，患者中红肉摄入量较高（P = 0.04），维生素C摄入量较低（P = 0.03），但总能量摄入量无差异。患者更有可能是吸烟者。在调整总能量摄入量、吸烟及其他可能的饮食混杂因素后，红肉消费量最高（OR 1.9，95%CI 0.9 - 4.0）、肉类及肉类制品合计（OR 2.3，95%CI 1.1 - 4.9）和总蛋白质（OR 2.9，95%CI 1.1 - 7.5）的受试者发生炎症性多关节炎的风险增加。
高红肉消费量可能是炎症性关节炎的一个新危险因素，或者可能是一组因其他生活方式因素导致风险增加的人群的标志物。
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