Division of Cancer Epidemiology and Prevention, Institute of Social and Preventive Medicine, University of Zurich, 8001 Zurich, Switzerland.
BMC Med. 2013 Mar 7;11:63. doi: 10.1186/1741-7015-11-63.
Recently, some US cohorts have shown a moderate association between red and processed meat consumption and mortality supporting the results of previous studies among vegetarians. The aim of this study was to examine the association of red meat, processed meat, and poultry consumption with the risk of early death in the European Prospective Investigation into Cancer and Nutrition (EPIC).
Included in the analysis were 448,568 men and women without prevalent cancer, stroke, or myocardial infarction, and with complete information on diet, smoking, physical activity and body mass index, who were between 35 and 69 years old at baseline. Cox proportional hazards regression was used to examine the association of meat consumption with all-cause and cause-specific mortality.
As of June 2009, 26,344 deaths were observed. After multivariate adjustment, a high consumption of red meat was related to higher all-cause mortality (hazard ratio (HR) = 1.14, 95% confidence interval (CI) 1.01 to 1.28, 160+ versus 10 to 19.9 g/day), and the association was stronger for processed meat (HR = 1.44, 95% CI 1.24 to 1.66, 160+ versus 10 to 19.9 g/day). After correction for measurement error, higher all-cause mortality remained significant only for processed meat (HR = 1.18, 95% CI 1.11 to 1.25, per 50 g/d). We estimated that 3.3% (95% CI 1.5% to 5.0%) of deaths could be prevented if all participants had a processed meat consumption of less than 20 g/day. Significant associations with processed meat intake were observed for cardiovascular diseases, cancer, and 'other causes of death'. The consumption of poultry was not related to all-cause mortality.
The results of our analysis support a moderate positive association between processed meat consumption and mortality, in particular due to cardiovascular diseases, but also to cancer.
最近，一些美国队列研究表明，食用红色和加工肉类与死亡率之间存在中度关联，这支持了之前素食者研究的结果。本研究旨在检查欧洲癌症与营养前瞻性调查（EPIC）中红色肉类、加工肉类和家禽肉的摄入量与早逝风险之间的关系。
本分析纳入了 448568 名无癌症、中风或心肌梗死且饮食、吸烟、体力活动和体重指数信息完整的男女，他们在基线时年龄在 35 至 69 岁之间。使用 Cox 比例风险回归来检查肉类摄入量与全因和特定原因死亡率之间的关系。
截至 2009 年 6 月，共观察到 26344 例死亡。经过多变量调整后，大量摄入红色肉类与全因死亡率升高相关（危险比（HR）=1.14，95%置信区间（CI）为 1.01 至 1.28，160 克/天以上与 10 至 19.9 克/天），而加工肉类的关联更强（HR=1.44，95%CI 为 1.24 至 1.66，160 克/天以上与 10 至 19.9 克/天）。在对测量误差进行校正后，仅加工肉类的全因死亡率仍显著升高（HR=1.18，95%CI 为 1.11 至 1.25，每 50 克/天）。我们估计，如果所有参与者的加工肉类摄入量低于 20 克/天，可预防 3.3%（95%CI 为 1.5%至 5.0%）的死亡。加工肉类摄入量与心血管疾病、癌症和“其他死亡原因”有显著关联。家禽肉的摄入量与全因死亡率无关。
我们的分析结果支持加工肉类摄入量与死亡率之间存在中度正相关，特别是由于心血管疾病，但也与癌症有关。
