Grau Narges, Mohammadifard Noushin, Hassannejhad Razieh, Haghighatdoost Fahimeh, Sadeghi Masoumeh, Talaei Mohammad, Sajjadi Firoozeh, Mavrommatis Yiannis, Sarrafzadegan Nizal
Isfahan Cardiovascular Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran.
Hypertension Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran.
Int J Food Sci Nutr. 2022 Jun;73(4):503-512. doi: 10.1080/09637486.2021.1993797. Epub 2021 Oct 28.
To investigate the cardiovascular risks associated with red and/or processed meat intake in a large population-based cohort study in Iran. A total of 5432 participants from the Isfahan Cohort Study (ICS) were enrolled. Diet was assessed using a validated, 48-item food frequency questionnaire. Cox proportional hazards regression models were applied to calculate hazard ratios (HRs) for the CVD risk associated with red and processed meat intake. Median follow-up was 11.2 years. Compared to the first tertile, the highest tertile of red meat intake, either alone or in combination with processed meat was associated with a 50% reduced risk of stroke (95% CI: 0.31-0.77; 95% CI: 0.33-0.82, respectively), but increased risk of CVD mortality with corresponding HRs of 1.58 (95% CI: 1.06-2.35) and 1.47 (95% CI: 1.02-2.08), respectively. Red meat and red plus processed meat intake were inversely associated with stroke risk, but positively linked with CVD mortality.
在伊朗一项基于大规模人群的队列研究中，调查红肉和/或加工肉类摄入量与心血管疾病风险之间的关系。共纳入了来自伊斯法罕队列研究（ICS）的5432名参与者。使用经过验证的48项食物频率问卷评估饮食情况。应用Cox比例风险回归模型计算与红肉和加工肉类摄入量相关的心血管疾病风险的风险比（HRs）。中位随访时间为11.2年。与最低三分位数相比，单独或与加工肉类一起摄入红肉的最高三分位数与中风风险降低50%相关（95%置信区间：0.31 - 0.77；95%置信区间：0.33 - 0.82），但心血管疾病死亡率风险增加，相应的HR分别为1.58（95%置信区间：1.06 - 2.35）和1.47（95%置信区间：1.02 - 2.08）。红肉以及红肉加加工肉类的摄入量与中风风险呈负相关，但与心血管疾病死亡率呈正相关。
