Department of Public Health, Aarhus University, DK-8000 Aarhus C, Aarhus, Denmark.
Danish Cancer Society Research Center, DK-2100 Copenhagen Ø, Copenhagen, Denmark.
Br J Nutr. 2022 Feb 28;127(4):563-569. doi: 10.1017/S0007114521001252. Epub 2021 Apr 8.
Recent studies found positive associations between intake of red meat and processed meat and total mortality; however, substitution of red meat with poultry and fish has been poorly investigated. We aimed to investigate associations for substitutions of red meat (unprocessed/processed) and total mortality and deaths due to cancer or CVD. We used data from the Danish Diet, Cancer and Health cohort, including 57 053 participants aged 50-64 years at baseline. Information on diet was collected through a validated 192-item FFQ. Information regarding total mortality, deaths due to cancer and deaths due to CVD was obtained by record linkage. Cox proportional hazards models were used to estimate the hazard ratio (HR) of 150 g/week substitutions of red meat with poultry or fish. During a follow-up (mean 16·1 years), 8840 deaths occurred (4567 were due to cancer; 1816 due to CVD). The adjusted HR for total death when substituting 150 g/week total red meat with poultry was 0·96 (95 % CI 0·95, 1·00) and with fish 0·99 (95 % CI 0·97, 1·01). Corresponding HR for cancer death or CVD death were similar. Substitution of processed red meat with fish or poultry was more consistently associated with a lower mortality than substitution of unprocessed red meat. For example, the adjusted HR for total death when substituting 150 g/week processed red meat with poultry was 0·95 (95 % CI 0·92, 0·98). We found that replacing processed red meat with poultry or fish was associated with a lower risk of total mortality and deaths due to cancer, but not deaths due to CVD.
最近的研究发现，摄入红肉和加工肉与总死亡率之间存在正相关关系；然而，用禽肉和鱼肉替代红肉的研究还很少。我们旨在研究用禽肉（未加工/加工）和总死亡率以及癌症或心血管疾病死亡率替代红肉的相关性。我们使用了丹麦饮食、癌症和健康队列的数据，包括 57053 名年龄在 50-64 岁的基线参与者。通过经过验证的 192 项食物频率问卷收集饮食信息。通过记录链接获取总死亡率、癌症死亡率和心血管疾病死亡率的信息。使用 Cox 比例风险模型估计每周替代 150 克红肉与禽肉或鱼肉的风险比（HR）。在随访期间（平均 16.1 年），发生了 8840 例死亡（4567 例死于癌症；1816 例死于心血管疾病）。用禽肉替代每周 150 克总红肉的总死亡调整 HR 为 0.96（95%CI 0.95，1.00），用鱼肉替代为 0.99（95%CI 0.97，1.01）。癌症死亡或心血管疾病死亡的相应 HR 相似。用鱼或禽肉替代加工红肉与死亡率降低更相关。例如，用禽肉替代每周 150 克加工红肉的总死亡调整 HR 为 0.95（95%CI 0.92，0.98）。我们发现，用禽肉或鱼肉替代加工红肉与总死亡率和癌症死亡率降低相关，但与心血管疾病死亡率无关。
