Department of Epidemiology and Biostatistics, School of Public Health, Peking University Health Science Center, Beijing, China.
Department of Epidemiology, School of Public Health and Tropical Medicine, Tulane University, New Orleans, LA, 70112, USA.
Eur J Nutr. 2022 Aug;61(5):2543-2553. doi: 10.1007/s00394-022-02807-0. Epub 2022 Feb 27.
To investigate the prospective associations between red meat consumption and all-cause and cardiovascular diseases (CVD) mortality, and to assess the modification effects of lifestyle and genetic risk factors.
180,642 individuals free of CVD or cancer were enrolled from 2006 to 2010 and followed up to 2018 in the UK Biobank. Information on demographics, lifestyles, and medical history was collected through a baseline touchscreen questionnaire. The information on diet was collected through a single touchscreen food-frequency questionnaire. A total of ten single-nucleotide polymorphisms were used to calculate the genetic risk score (GRS) of trimethylamine N-oxide (TMAO), a gut microbiota metabolite from red meat. Adjusted Cox proportional hazard regression models were used to assess the association of red meat consumption with mortality.
We documented 3596 deaths [655 CVD deaths, 285 coronary heart disease (CHD) deaths, and 149 stroke deaths] during median 8.6 years of follow-up. Compared with the lowest red meat intake (< 1.5 times/week), the highest red meat intake (≥ 3.0 times/week) was associated with a 20%, 53%, and 101% elevated risk for CVD, CHD, and stroke mortality (P for trend = 0.04, 0.007, and 0.02, respectively), but not all-cause mortality. We found that the associations between red meat intake and mortality were not modified by dietary and lifestyle factors, as well as TMAO GRS. In addition, substitution analyses showed that a decrease in red meat consumption and an increase in the consumption of poultry or cereal was significantly associated with 9%-16% lower CVD or CHD mortality risk.
Our results indicated that red meat consumption was associated with higher risks of CVD, CHD, and stroke mortality, and the associations were not modified by lifestyle and genetic risk factors. Replacing red meat by poultry or cereal was related to lower risks of CVD and CHD mortality.
研究红肉类食物的摄入与全因死亡率和心血管疾病（CVD）死亡率之间的前瞻性关联，并评估生活方式和遗传风险因素的调节作用。
2006 年至 2010 年间，英国生物银行（UK Biobank）招募了 180642 名无 CVD 或癌症的个体，并对其进行了随访，随访时间截至 2018 年。通过基线触摸屏问卷调查收集人口统计学、生活方式和病史信息。通过单次触摸屏食物频率问卷收集饮食信息。共使用 10 个单核苷酸多态性（SNP）来计算三甲胺 N-氧化物（TMAO）的遗传风险评分（GRS），TMAO 是一种来自红肉类食物的肠道微生物代谢物。采用校正后的 Cox 比例风险回归模型评估红肉类食物的摄入与死亡率之间的关联。
在中位 8.6 年的随访期间，共记录了 3596 例死亡[655 例 CVD 死亡、285 例冠心病（CHD）死亡和 149 例中风死亡]。与最低的红肉类食物摄入量（<1.5 次/周）相比，最高的红肉类食物摄入量（≥3.0 次/周）与 CVD、CHD 和中风死亡率分别升高 20%、53%和 101%（趋势 P 值分别为 0.04、0.007 和 0.02），但与全因死亡率无关。我们发现，红肉类食物摄入与死亡率之间的关联不受饮食和生活方式因素以及 TMAO GRS 的调节。此外，替代分析表明，减少红肉类食物的摄入和增加禽类或谷物的摄入与 CVD 或 CHD 死亡率降低 9%-16%显著相关。
我们的研究结果表明，红肉类食物的摄入与 CVD、CHD 和中风死亡率的升高有关，且这些关联不受生活方式和遗传风险因素的调节。用禽类或谷物替代红肉类食物与 CVD 和 CHD 死亡率降低有关。
