Diabetes Research Centre, University of Leicester, Leicester General Hospital, Gwendolen Rd, Leicester, LE5 4PW, UK; NIHR Leicester Biomedical Research Centre, University of Leicester, Leicester, LE1 7RH, UK.
Diabetes Research Centre, University of Leicester, Leicester General Hospital, Gwendolen Rd, Leicester, LE5 4PW, UK.
Nutr Metab Cardiovasc Dis. 2019 Dec;29(12):1308-1315. doi: 10.1016/j.numecd.2019.06.019. Epub 2019 Jun 27.
Intake of red and processed meat has been associated with a higher risk of morbidity and mortality; it is unknown whether these associations are modified by overall physical health. This study examined the associations of red and processed meat consumption with all-cause, cardiovascular, and cancer mortality and investigated whether markers of physical function modified the associations.
This observational cohort study used UK Biobank data derived from 419,075 participants free from cancer and cardiovascular disease. Cox models assessed the association of red and processed meat consumption (obtained from a baseline food frequency questionnaire) with mortality, adjusted for potential confounders. Objectively measured handgrip strength and self-reported walking pace were used as interaction terms. The median age was 57 (interquartile range, 49-63) years and 54.9% were women. Over 7 years of follow-up, 8586 all-cause, 1660 cardiovascular, and 4812 cancer deaths occurred. Each additional serving per week of red and processed meat was associated with a hazard ratio (HR) of 1.037 (95% CI: 1.028-1.047) for all-cause; 1.030 (1.009-1.051) for cardiovascular; and 1.029 (1.016-1.042) for cancer mortality. The association of red and processed meat consumption was modified by walking pace, with brisk walkers having the lowest risk per additional serving for all-cause and cancer mortality (HR 1.025; 1.006-1.045 and 1.015; 0.990-1.040, respectively); no interaction was observed for handgrip strength.
The known risk of mortality associated with red and processed meat consumption may be lower in those with high physical function.
摄入红色肉类和加工肉类与发病率和死亡率的升高有关；但目前尚不清楚这些关联是否会因整体身体健康状况而改变。本研究旨在探讨红色肉类和加工肉类的摄入量与全因、心血管疾病和癌症死亡率之间的关联，并研究身体功能指标是否会改变这些关联。
本观察性队列研究使用了英国生物库（UK Biobank）的数据，该数据来源于 419075 名无癌症和心血管疾病的参与者。Cox 模型评估了红色肉类和加工肉类摄入量（通过基线食物频率问卷获得）与死亡率之间的关联，同时调整了潜在的混杂因素。客观测量的握力和自我报告的步行速度被用作交互项。中位年龄为 57 岁（四分位距，49-63 岁），54.9%为女性。在 7 年的随访期间，发生了 8586 例全因、1660 例心血管和 4812 例癌症死亡。每周多摄入一份红色肉类和加工肉类，与全因死亡风险比（HR）为 1.037（95%可信区间：1.028-1.047）；与心血管死亡风险比为 1.030（1.009-1.051）；与癌症死亡风险比为 1.029（1.016-1.042）。红色肉类和加工肉类的摄入量与步行速度有关，快速步行者的全因和癌症死亡率风险最低（每多摄入一份，全因死亡风险比为 1.025（1.006-1.045），癌症死亡风险比为 1.015（0.990-1.040））；而握力没有观察到交互作用。
在身体功能较高的人群中，与红色肉类和加工肉类摄入相关的已知死亡风险可能较低。
