Department of Nutrition and Dietetics, School of Health Sciences and Education, Harokopio University, Athens 17676, Greece.
Department of Nutrition and Dietetics, School of Physical Education, Sports and Dietetics, University of Thessaly, Trikala 38221, Greece.
Meat Sci. 2023 Nov;205:109294. doi: 10.1016/j.meatsci.2023.109294. Epub 2023 Aug 2.
Meat consumption has shown from detrimental to beneficial effects against cardiovascular disease (CVD) incidence, mainly depending on the type of meat studied (i.e., red/white, processed/unprocessed) and quantity consumed.
To examine the associations between meat type consumption patterns and incident CVD among apparently healthy adults.
ATTICA study was conducted in the greater metropolitan Athens area, Greece, during 2001-2002 studying adults free-of-CVD at baseline. Twenty-year follow-up was performed in n = 1988 participants (n = 718 incident cases). Meat consumption during the follow-up period was categorized as: never/rare meat consumption (i.e., <1 time/week), mostly red meat (i.e., compared to other types of meat or processed meat), mostly white meat, and mostly processed meat products (e.g., bacon, sausage).
Approximately 38% of the participants reported rare or no consumption of any type of meat, 31% consumed mostly red meat, 19% mostly white meat and the remainder 12% mostly processed meat. In multivariate analysis, compared to never/rarely consuming any type of meat, consuming mostly processed meat [HR: 2.89, 95%CI: 1.05, 7.89], but not red meat [HR: 1.22, 95%CI: 0.81, 1.82], was positively associated with incident CVD during 20 years of follow-up, while consuming mostly white meat was inversely associated with incident CVD [HR: 0.35, 95%CI: 0.17, 0.71].
The findings of this study suggest that the type of meat, irrespective of the frequency of consumption, plays a role in the risk of developing CVD. In clinical practice, emphasis should be placed on avoiding processed meat and replacing it with white unprocessed meat.
肉类消费与心血管疾病（CVD）发病率的关系，已从有害变为有益，这主要取决于所研究的肉类类型（即红/白肉、加工/未加工肉）和食用量。
研究不同类型的肉类消费模式与健康成年人 CVD 发病风险之间的关联。
ATTICA 研究在希腊雅典大都市区进行，于 2001-2002 年期间在基线时无 CVD 的成年人中开展。对 1988 名参与者（718 例新发病例）进行了 20 年的随访。在随访期间，将肉类消费分为：从不/很少食用肉类（即<1 次/周）、主要食用红肉类、主要食用白肉类和主要食用加工肉类制品（如培根、香肠）。
约 38%的参与者报告很少或从不食用任何类型的肉类，31%的参与者主要食用红肉类，19%的参与者主要食用白肉类，其余 12%的参与者主要食用加工肉类制品。多变量分析显示，与从不/很少食用任何类型的肉类相比，主要食用加工肉类（HR：2.89，95%CI：1.05，7.89）与 20 年随访期间的 CVD 发病风险呈正相关，而主要食用红肉类（HR：1.22，95%CI：0.81，1.82）与 CVD 发病风险无相关性，主要食用白肉类与 CVD 发病风险呈负相关（HR：0.35，95%CI：0.17，0.71）。
本研究结果表明，无论食用频率如何，肉类类型在 CVD 发病风险中都发挥作用。在临床实践中，应强调避免食用加工肉类，并以未加工的白肉替代。
