School of Public Health, Loma Linda University, Loma Linda, CA 92354, USA.
College of Applied Medical Sciences, King Khalid University, Abha 61421, Saudi Arabia.
Nutrients. 2019 Mar 14;11(3):622. doi: 10.3390/nu11030622.
Associations of low-to-moderate consumption of red and processed meat with mortality would add to the evidence of possible adverse effects of these common foods. This study aims to investigate the association of red and processed meat intake with mortality. The Adventist Health Study-2 (AHS-2) is a prospective cohort study of ~96,000 Seventh-day Adventist men and women recruited in the US and Canada between 2002 and 2007. The final analytic sample after exclusions was 72,149. Cox proportional hazards regression was used and hazard ratios (HR) and confidence intervals (CI) were obtained. Diet was assessed by a validated quantitative food frequency questionnaire (FFQ), calibrated using six 24-h dietary recalls. Mortality outcome data were obtained from the National Death Index. During a mean follow-up of 11.8 years, there were 7961 total deaths, of which 2598 were Cardiovascular diseases (CVD) deaths and 1873 were cancer deaths. Unprocessed red meat was associated with risk of all-cause mortality (HR: 1.18; 95% CI: 1.07⁻1.31) and CVD mortality (HR: 1.26; 95% CI: 1.05⁻1.50). Processed meat alone was not significantly associated with risk of mortality. The combined intake of red and processed meat was associated with all-cause mortality (HR: 1.23; 95% CI: 1.11⁻1.36) and CVD mortality (HR: 1.34; 95% CI: 1.12⁻1.60). These findings suggest moderately higher risks of all-cause and CVD mortality associated with red and processed meat in a low meat intake population.
低至中度摄入红肉类和加工肉类与死亡率的关联将增加这些常见食物可能产生不良影响的证据。本研究旨在调查红肉类和加工肉类摄入与死亡率的关系。基督复临安息日会健康研究-2（AHS-2）是一项在美国和加拿大招募的约 96000 名基督复临安息日会男性和女性的前瞻性队列研究，招募时间为 2002 年至 2007 年。排除后最终分析样本为 72149 人。采用 Cox 比例风险回归，获得危险比（HR）和置信区间（CI）。饮食通过经过验证的定量食物频率问卷（FFQ）进行评估，并用六份 24 小时膳食回忆进行校准。死亡率数据来自国家死亡指数。在平均 11.8 年的随访期间，共有 7961 人死亡，其中 2598 人死于心血管疾病（CVD），1873 人死于癌症。未经加工的红肉类与全因死亡率（HR：1.18；95%CI：1.07-1.31）和 CVD 死亡率（HR：1.26；95%CI：1.05-1.50）相关。单独食用加工肉类与死亡率无显著相关性。红肉类和加工肉类的联合摄入与全因死亡率（HR：1.23；95%CI：1.11-1.36）和 CVD 死亡率（HR：1.34；95%CI：1.12-1.60）相关。这些发现表明，在低肉类摄入量人群中，红肉类和加工肉类与全因和 CVD 死亡率中度升高相关。
