Bigornia Sherman J, Noel Sabrina E, Porter Caitlin, Zhang Xiyuan, Talegawker Sameera A, Carithers Teresa, Correa Adolfo, Tucker Katherine L
Department of Agriculture, Nutrition, and Food Systems, University of New Hampshire, Durham, NH 03824, USA.
Department of Biomedical and Nutritional Sciences, University of Massachusetts Lowell, Lowell, MA, USA.
Public Health Nutr. 2023 Mar;26(3):643-652. doi: 10.1017/S1368980022001434. Epub 2022 Jun 23.
We investigated the prospective associations between meat consumption and CVD and whether these relationships differ by dietary quality among African American (AA) adults.
Baseline diet was assessed with a regionally specific FFQ. Unprocessed red meat included beef and pork (120 g/serving); processed meat included sausage, luncheon meats and cured meat products (50 g/serving). Incident total CVD, CHD, stroke and heart failure were assessed annually over 9·8 years of follow-up. We characterised dietary quality using a modified Healthy Eating Index-2010 score (m-HEI), excluding meat contributions.
Jackson, MS, USA.
AA adults ( 3242, aged 55 y, 66 % female).
Mean total, unprocessed red and processed meat intakes were 5·7 ± 3·5, 2·3 ± 1·8 and 3·3 ± 2·7 servings/week, respectively. Mostly, null associations were observed between meat categories and CVD or subtypes. However, greater intake of unprocessed red meat (three servings/week) was associated with significantly elevated risk of stroke (hazard ratio = 1·43 (CI: 1·07,1·90)). With the exception of a more positive association between unprocessed meat consumption and stroke among individuals in m-HEI Tertile 2, the strength of associations between meat consumption categories and CVD outcomes did not differ by m-HEI tertile. In formal tests, m-HEI did not significantly modify meat-CVD associations.
In this cohort of AA adults, total and processed meat were not associated with CVD outcomes, with the exception that unprocessed red meat was related to greater stroke risk. Dietary quality did not modfiy these associations. Research is needed in similar cohorts with longer follow-up and greater meat consumption to replicate these findings.
我们研究了肉类消费与心血管疾病（CVD）之间的前瞻性关联，以及这些关系在非裔美国（AA）成年人中是否因饮食质量而异。
使用特定区域的食物频率问卷（FFQ）评估基线饮食。未加工红肉包括牛肉和猪肉（每份120克）；加工肉类包括香肠、午餐肉和腌制肉制品（每份50克）。在9.8年的随访期间，每年评估新发的总心血管疾病、冠心病、中风和心力衰竭情况。我们使用改良的2010年健康饮食指数（m-HEI）评分来表征饮食质量，不包括肉类摄入量。
美国密西西比州杰克逊市。
AA成年人（3242名，年龄55岁，66%为女性）。
平均总肉类、未加工红肉和加工肉类摄入量分别为每周5.7±3.5份、2.3±1.8份和3.3±2.7份。大多数情况下，未观察到肉类类别与心血管疾病或其亚型之间存在关联。然而，未加工红肉摄入量较高（每周三份）与中风风险显著升高相关（风险比=1.43（置信区间：1.07，1.90））。除了在m-HEI第二三分位数组中未加工肉类消费与中风之间的关联更为积极外，肉类消费类别与心血管疾病结局之间的关联强度在不同的m-HEI三分位数组中并无差异。在正式测试中，m-HEI并未显著改变肉类与心血管疾病之间的关联。
在这一队列的AA成年人中，除未加工红肉与较高的中风风险相关外，总肉类和加工肉类与心血管疾病结局无关。饮食质量并未改变这些关联。需要在随访时间更长、肉类消费更多的类似队列中进行研究以重复这些发现。
