Amiano P, Chamosa S, Etxezarreta N, Arriola L, Sánchez M-J, Ardanaz E, Molina-Montes E, Chirlaque M-D, Moreno-Iribas C, Huerta J-M, Egües N, Navarro C, Requena M, Quirós J-R, Fonseca-Nunes A, Jakszyn P, González C-A, Dorronsoro M
Public Health Department of Gipuzkoa, Government of the Basque Country, San Sebastian, Spain.
BioDonostia Research Institute, San Sebastian, Spain.
Eur J Clin Nutr. 2016 Mar;70(3):313-9. doi: 10.1038/ejcn.2015.150. Epub 2015 Sep 30.
BACKGROUND/OBJECTIVES: High intakes of unprocessed red or processed meat may increase the risk of stroke. We aimed to examine the association between unprocessed red meat, processed meat and total red meat consumption and risk of total stroke and ischaemic stroke.
SUBJECTS/METHODS: Cox proportional hazards regression analyses were conducted based on the data for 41,020 men and women aged 29-69 years at baseline.
During a mean follow-up of 13.8 years, 674 incident cases of stroke (531 ischaemic strokes, 79 haemorrhagic strokes, 42 subarachnoid haemorrhages and 22 mixed or unspecified events) were identified. After multiple adjustment, unprocessed red meat, processed meat and total red meat consumption were not correlated with incidence of total stroke or ischaemic stroke in either men or women. The hazard ratios (HRs) for unprocessed red meat and processed meat and risk of total stroke comparing the highest with the lowest quintiles were, respectively, 0.81 (95% confidence interval (CI) 0.54-1.21; P-trend=0.15) and 0.92 (95% CI 0.64-1.32; P-trend=0.82) in men and 1.21 (95% CI 0.79-1.85; P-trend=0.10) and 0.81 (95% CI 0.51-1.27; P-trend=0.17) in women. The HRs for unprocessed red meat and processed meat and risk of ischaemic stroke were, respectively, 0.80 (95% CI 0.51-1.25; P-trend=0.51) and 0.86 (95% CI 0.57-1.29; P-trend=0.77) in men and 1.24 (95% CI 0.74-2.05; P-trend=0.13) and 0.82 (95% CI 0.47-1.42; P-trend=0.31) in women.
In the Spanish European Prospective Investigation into Cancer and Nutrition (EPIC) cohort, unprocessed red meat and processed meat consumption were not associated with risk of stroke in men or women.
背景/目的：大量摄入未加工红肉或加工肉类可能会增加中风风险。我们旨在研究未加工红肉、加工肉类以及红肉总摄入量与总中风风险和缺血性中风风险之间的关联。
对象/方法：基于41020名年龄在29至69岁之间的男性和女性的基线数据进行Cox比例风险回归分析。
在平均13.8年的随访期内，共识别出674例中风病例（531例缺血性中风、79例出血性中风、42例蛛网膜下腔出血以及22例混合型或未明确类型的病例）。经过多重调整后，未加工红肉、加工肉类以及红肉总摄入量与男性或女性的总中风发病率或缺血性中风发病率均无相关性。男性中，未加工红肉和加工肉类摄入量最高五分位数与最低五分位数相比，总中风风险的风险比（HR）分别为0.81（95%置信区间（CI）0.54 - 1.21；P趋势 = 0.15）和0.92（95%CI 0.64 - 1.32；P趋势 = 0.82）；女性中分别为1.21（95%CI 0.79 - 1.85；P趋势 = 0.10）和0.81（95%CI 0.51 - 1.27；P趋势 = 0.17）。男性中，未加工红肉和加工肉类摄入量最高五分位数与最低五分位数相比，缺血性中风风险的HR分别为0.80（95%CI 0.51 - 1.25；P趋势 = 0.51）和0.86（95%CI 0.57 - 1.29；P趋势 = 0.77）；女性中分别为1.24（95%CI 0.74 - 2.05；P趋势 = 0.13）和0.82（95%CI 0.47 - 1.42；P趋势 = 0.31）。
在西班牙癌症与营养前瞻性调查（EPIC）队列中，未加工红肉和加工肉类的摄入量与男性或女性的中风风险无关。
