Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid, Avda. Arzobispo Morcillo, 4, 28029, Madrid, Spain.
CIBERESP (CIBER of Epidemiology and Public Health), Madrid, Spain.
BMC Med. 2018 Apr 5;16(1):50. doi: 10.1186/s12916-018-1036-4.
Meat is an important source of high-quality protein and vitamin B but also has a relatively high content of saturated and trans fatty acids. Although protein and vitamin B intake seems to protect people from functional limitations, little is known about the effect of habitual meat consumption on physical function. The objective of this study was to examine the prospective association between the intake of meat (processed meat, red meat, and poultry) and physical function impairment in older adults.
Data were collected for 2982 participants in the Seniors-ENRICA cohort, who were aged ≥60 years and free of physical function impairment. In 2008-2010, their habitual diet was assessed through a validated computer-assisted face-to-face diet history. Study participants were followed up through 2015 to assess self-reported incident impairment in agility, mobility, and performance-based lower-extremity function.
Over a median follow-up of 5.2 years, we identified 625 participants with impaired agility, 455 with impaired mobility, and 446 with impaired lower-extremity function. After adjustment for potential confounders, processed meat intake was associated with a higher risk of impaired agility (hazard ratio [HR] for highest vs. lowest tertile: 1.33; 95% confidence interval [CI]: 1.08-1.64; p trend = 0.01) and of impaired lower-extremity function (HR for highest vs. lowest tertile: 1.31; 95% CI: 1.02-1.68; p trend = 0.04). No significant associations were found for red meat and poultry. Replacing one serving per day of processed meat with one serving per day of red meat, poultry, or with other important protein sources (fish, legumes, dairy, and nuts) was associated with lower risk of impaired agility and lower-extremity function.
A higher consumption of processed meat was associated with a higher risk of impairment in agility and lower-extremity function. Replacing processed meat by other protein sources may slow the decline in physical functioning in older adults.
肉类是高质量蛋白质和维生素 B 的重要来源，但也含有相对较高的饱和脂肪和反式脂肪。尽管蛋白质和维生素 B 的摄入似乎可以保护人们免受功能障碍的影响，但人们对习惯性食用肉类对身体功能的影响知之甚少。本研究旨在探讨老年人中肉类（加工肉类、红色肉类和家禽）摄入与身体功能障碍之间的前瞻性关联。
在 Seniors-ENRICA 队列中收集了 2982 名年龄≥60 岁且无身体功能障碍的参与者的数据。在 2008-2010 年，通过经过验证的计算机辅助面对面饮食史评估了他们的习惯性饮食。研究参与者通过 2015 年的随访来评估自我报告的敏捷性、移动性和基于表现的下肢功能受损情况。
在中位数为 5.2 年的随访期间，我们确定了 625 名敏捷性受损、455 名移动性受损和 446 名下肢功能受损的参与者。调整潜在混杂因素后，加工肉类摄入量与敏捷性受损风险增加相关（最高与最低三分位比值比 [HR]：1.33；95%置信区间 [CI]：1.08-1.64；p 趋势=0.01），与下肢功能受损风险增加相关（最高与最低三分位 HR：1.31；95% CI：1.02-1.68；p 趋势=0.04）。未发现红色肉类和家禽与任何关联。用 1 份/天的加工肉类代替 1 份/天的红色肉类、家禽或其他重要蛋白质来源（鱼类、豆类、乳制品和坚果）与降低敏捷性和下肢功能受损风险相关。
较高的加工肉类摄入量与敏捷性和下肢功能障碍的风险增加相关。用其他蛋白质来源代替加工肉类可能会减缓老年人身体功能的下降。
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