Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou, 310058, Zhejiang, China; National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou, 310058, Zhejiang, China.
Department of Nutrition, School of Public Health, Department of Nutrition of Affiliated Second Hospital, Zhejiang University School of Medicine, 866 Yuhangtang Road, Hangzhou, 310058, Zhejiang, China.
Clin Nutr. 2021 Mar;40(3):1077-1084. doi: 10.1016/j.clnu.2020.06.040. Epub 2020 Jul 14.
BACKGROUND & AIMS: Accumulating evidence has linked distinct associations of red/processed and white meat consumption with chronic diseases and longevity among the general population. However, the associations of meat consumption and changes with mortality among hypertensive patients remain unknown. We aimed to assess the associations of red and white meat consumption with all-cause mortality among hypertensive patients in China.
We followed 8095 hypertensive patients from the China Health and Nutrition Survey between 1991 and 2015. In each survey year, 3-day 24-h dietary records were used to collect dietary data. Cumulative averages of dietary meat intake after the diagnosis of hypertension were calculated. Cox proportional hazards regression was used to estimate the hazard ratios (HRs) and 95% confidence intervals (CIs) for mortality.
Overall 927 deaths were documented among these hypertensive patients during an average of 11.4 years of follow-up. Red meat consumption was positively associated with all-cause mortality after multivariable adjustment [HR (95% CI) comparing the highest versus lowest quartile: 1.29 (1.05-1.57), P trend = 0.02]. White meat intake was associated with lower all-cause mortality [HR (95% CI) comparing the highest tertile with non-consumers: 0.77 (0.63-0.94), P trend = 0.002]. Increasing red meat consumption from before to after hypertension diagnosis was significantly associated with higher all-cause mortality [HR (95% CI): 1.55 (1.05-2.28), P trend = 0.04]. Theoretically replacing 1 ounce/day of red meat with the equivalent amount of white meat or eggs was associated with 5% and 10% lower all-cause mortality, respectively.
High consumption of red meat, especially after hypertension diagnosis, is associated with higher mortality among hypertensive patients. Our findings suggest replacing red meat consumption with healthy alternative foods for long-term survival among hypertensive patients.
越来越多的证据表明，在普通人群中，红色/加工肉类和白色肉类的不同摄入与慢性病和长寿有关。然而，肉类摄入与高血压患者死亡率的变化之间的关系尚不清楚。我们旨在评估中国高血压患者的红、白肉摄入量与全因死亡率之间的关系。
我们随访了 1991 年至 2015 年期间参加中国健康与营养调查的 8095 名高血压患者。在每个调查年度，使用 3 天 24 小时饮食记录收集饮食数据。计算高血压诊断后饮食肉类摄入量的累积平均值。使用 Cox 比例风险回归估计死亡率的风险比（HR）和 95%置信区间（CI）。
在平均 11.4 年的随访期间，这些高血压患者共记录了 927 例死亡。经多变量调整后，红肉类摄入量与全因死亡率呈正相关[最高与最低四分位数比较的 HR（95%CI）：1.29（1.05-1.57），P 趋势=0.02]。白肉摄入与全因死亡率较低相关[最高三分位与非消费者比较的 HR（95%CI）：0.77（0.63-0.94），P 趋势=0.002]。从高血压诊断前到诊断后，红肉类摄入量的增加与全因死亡率显著升高相关[HR（95%CI）：1.55（1.05-2.28），P 趋势=0.04]。理论上，用等量的白肉或鸡蛋替代每天 1 盎司的红肉，可分别降低 5%和 10%的全因死亡率。
高血压患者中，红肉类的大量摄入，尤其是在高血压诊断后，与死亡率升高有关。我们的研究结果表明，用健康的替代食物替代红肉类的摄入，可能会提高高血压患者的长期生存率。
