Matre Åslaug O, Van Parys Anthea, Olsen Thomas, Haugsgjerd Teresa R, Baravelli Carl M, Nygård Ottar, Dierkes Jutta, Lysne Vegard
Department of Clinical Science, Centre for Nutrition, University of Bergen, Bergen, Norway.
Mohn Nutrition Research Laboratory, Centre for Nutrition, University of Bergen, Bergen, Norway.
Front Nutr. 2021 Mar 4;8:642612. doi: 10.3389/fnut.2021.642612. eCollection 2021.
Red and processed meat intake have been associated with increased risk of morbidity and mortality, and a restricted intake is encouraged in patients with cardiovascular disease. However, evidence on the association between total meat intake and clinical outcomes in this patient group is lacking. To investigate the association between total meat intake and risk of all-cause mortality, acute myocardial infarction, cancer, and gastrointestinal cancer in patients with stable angina pectoris. We also investigated whether age modified these associations. This prospective cohort study consisted of 1,929 patients (80% male, mean age 62 years) with stable angina pectoris from the Western Norway B-Vitamin Intervention Trial. Dietary assessment was performed by the administration of a semi-quantitative food frequency questionnaire. Cox proportional hazards models were used to investigate the association between a relative increase in total meat intake and the outcomes of interest. The association per 50 g/1,000 kcal higher intake of total meat with morbidity and mortality were generally inconclusive but indicated an increased risk of acute myocardial infarction [HR: 1.26 (95% CI: 0.98, 1.61)] and gastrointestinal cancer [1.23 (0.70, 2.16)]. However, we observed a clear effect modification by age, where total meat intake was associated with an increased risk of mortality and acute myocardial infarction among younger individuals, but an attenuation, and even reversal of the risk association with increasing age. Our findings support the current dietary guidelines emphasizing a restricted meat intake in cardiovascular disease patients but highlights the need for further research on the association between meat intake and health outcomes in elderly populations. Future studies should investigate different types of meat separately in other CVD-cohorts, in different age-groups, as well as in the general population.
红肉和加工肉类的摄入与发病和死亡风险增加有关，因此建议心血管疾病患者限制此类肉类的摄入量。然而，目前缺乏关于该患者群体中总肉类摄入量与临床结局之间关联的证据。为了研究稳定型心绞痛患者的总肉类摄入量与全因死亡率、急性心肌梗死、癌症和胃肠道癌症风险之间的关联。我们还研究了年龄是否会改变这些关联。这项前瞻性队列研究纳入了来自挪威西部B族维生素干预试验的1929例稳定型心绞痛患者（80%为男性，平均年龄62岁）。通过发放半定量食物频率问卷进行饮食评估。使用Cox比例风险模型研究总肉类摄入量相对增加与感兴趣结局之间的关联。总肉类摄入量每增加50 g/1000 kcal与发病和死亡之间的关联通常尚无定论，但提示急性心肌梗死风险增加[风险比（HR）：1.26（95%置信区间：0.98，1.61）]和胃肠道癌症风险增加[1.23（0.70，2.16）]。然而，我们观察到年龄对效应有明显的修正作用，即总肉类摄入量与较年轻个体的死亡率和急性心肌梗死风险增加相关，但随着年龄增长，风险关联减弱甚至逆转。我们的研究结果支持当前强调心血管疾病患者限制肉类摄入量的饮食指南，但也凸显了对老年人群肉类摄入量与健康结局之间关联进行进一步研究的必要性。未来的研究应在其他心血管疾病队列、不同年龄组以及一般人群中分别研究不同类型的肉类。
