Department of Orthopaedics, Xiangya Hospital, Central South University, 410008, Changsha, Hunan, China.
Center for Teaching and Research of Advanced Mathematics, School of Mathematics and Statistics, Central South University, 410083, Changsha, Hunan, China.
J Hum Hypertens. 2018 Jul;32(7):507-517. doi: 10.1038/s41371-018-0068-8. Epub 2018 May 4.
The objective of this study was to examine the associations of red meat, poultry, and egg consumption with the risk of hypertension (HTN). The electronic databases of PubMed, Web of Science, and Embase were searched up to August 2017, for prospective cohort studies on the associations between red meat, poultry, or egg consumption with the risk of HTN. The pooled relative risk (RR) of HTN for the highest vs. lowest category of red meat, poultry, and egg consumption as well as their corresponding 95% confidence interval (CI) were calculated. A total of eight articles made up of 10 prospective cohort studies, which involved 351,819 participants and 5000 HTN cases, were included in this meta-analysis. Specifically, nine studies were related to red meat consumption, and the overall multi-variable adjusted RR showed a positive association between red meat consumption and the risk of HTN (RR = 1.22, 95% CI: 1.11-1.35; P < 0.001). In the subgroup analysis that consisted of five studies, both processed (RR = 1.12, 95% CI: 1.02-1.23; P = 0.02) and unprocessed (RR = 1.19, 95% CI: 1.04-1.36; P = 0.01) red meat were associated with a higher risk of HTN. In addition, in the six studies related to poultry consumption, the overall multi-variable adjusted RR demonstrated that poultry consumption was also associated with a higher risk of HTN (RR = 1.15, 95% CI: 1.03-1.28; P = 0.015). Moreover, three of the studies that were included were related to egg consumption, and the overall multi-variable-adjusted RR showed that egg consumption was associated with a lower risk of HTN (RR = 0.79, 95% CI: 0.68-0.91; P = 0.001). The existing evidence suggested that red meat (both processed and unprocessed) and poultry consumption were associated with a higher risk of HTN, while egg consumption was associated with a lower risk of HTN. Owing to the limited number of studies, more well-designed prospective cohort studies are needed to further elaborate the issues examined in this study.
本研究旨在探讨红肉类、禽类和蛋类摄入与高血压（HTN）风险之间的关联。研究人员检索了 PubMed、Web of Science 和 Embase 电子数据库，以获取截至 2017 年 8 月关于红肉类、禽类和蛋类摄入与 HTN 风险之间关联的前瞻性队列研究。研究人员计算了红肉类、禽类和蛋类摄入最高与最低类别之间 HTN 的汇总相对风险（RR）以及相应的 95%置信区间（CI）。本荟萃分析共纳入了 8 项研究，包含 10 项前瞻性队列研究，涉及 351819 名参与者和 5000 例 HTN 病例。具体而言，有 9 项研究与红肉类摄入有关，多变量调整后的汇总 RR 显示红肉类摄入与 HTN 风险之间存在正相关（RR=1.22，95%CI：1.11-1.35；P<0.001）。在包含 5 项研究的亚组分析中，加工红肉类（RR=1.12，95%CI：1.02-1.23；P=0.02）和非加工红肉类（RR=1.19，95%CI：1.04-1.36；P=0.01）均与 HTN 风险增加相关。此外，在 6 项与禽类摄入有关的研究中，多变量调整后的汇总 RR 表明禽类摄入也与 HTN 风险增加相关（RR=1.15，95%CI：1.03-1.28；P=0.015）。此外，纳入的 3 项研究与蛋类摄入有关，多变量调整后的汇总 RR 表明蛋类摄入与 HTN 风险降低相关（RR=0.79，95%CI：0.68-0.91；P=0.001）。现有证据表明，红肉类（加工和非加工）和禽类摄入与 HTN 风险增加相关，而蛋类摄入与 HTN 风险降低相关。由于研究数量有限，需要更多设计良好的前瞻性队列研究来进一步阐述本研究中考察的问题。
