Atalić Bruno, Toth Jurica, Atalić Vlasta, Radanović Danijela, Miskulin Maja, Lucin Ana
Acta Med Croatica. 2013 Jun;67(3):211-8.
The British National Diet and Nutrition 2000/1 Survey data set records on 1,724 respondents (766 males and 958 females) were analyzed in order to assess the potential influences of red and processed meat intakes on cardiovascular risk factors.
Linear regression of the associations of the red, processed, combination of red and processed, and total meat intakes with body mass index (BMI), systolic blood pressure and plasma total cholesterol as cardiovascular risk factors was conducted, paying due attention to the subject age and sex as potential confounders.
Linear analyses showed the total meat intake and combined red and processed meat intake to cause a 1.03 kg/m2 rise in BMI each, while the red and processed meat intakes analyzed as separate categories caused 1.02 kg/m2 rise each. The greatest effects were observed on the systolic blood pressure with a 1.7 mm Hg rise for the total and the red and processed meat intakes, 1.5 mm Hg rise for the red meat intake, and 1.02 mm Hg rise for the processed meat intake. There were no associations between different meat intakes and plasma total cholesterol.
Study results revealed the interquartile ranges of the mentioned meat type intakes to increase BMI by around 1 kg/m2 and systolic blood pressure by around 1.5 mm Hg, while they had no influence on plasma total cholesterol.
分析英国国家饮食与营养2000/1调查数据集里1724名受访者（766名男性和958名女性）的记录，以评估红肉和加工肉类摄入量对心血管危险因素的潜在影响。
对红肉、加工肉、红肉与加工肉的组合以及总肉类摄入量与作为心血管危险因素的体重指数（BMI）、收缩压和血浆总胆固醇之间的关联进行线性回归分析，充分考虑受试者的年龄和性别作为潜在混杂因素。
线性分析表明，总肉类摄入量以及红肉与加工肉的组合摄入量分别使BMI升高1.03kg/m²，而将红肉和加工肉摄入量分别分析时，二者各自使BMI升高1.02kg/m²。对收缩压的影响最大，总肉类摄入量、红肉与加工肉摄入量使收缩压升高1.7mmHg，红肉摄入量使收缩压升高1.5mmHg，加工肉摄入量使收缩压升高1.02mmHg。不同肉类摄入量与血浆总胆固醇之间无关联。
研究结果显示，上述各类肉类摄入量的四分位间距使BMI升高约1kg/m²，收缩压升高约1.5mmHg，而对血浆总胆固醇无影响。
