Center for Global Health, Zhejiang University School of Medicine, Hangzhou, China.
Global Health Research Center, Duke Kunshan University, Kunshan, China; Department of Cardiology, Guangdong Provincial Cardiovascular Institute, Guangdong Provincial People's Hospital, Guangdong Academy of Medical Sciences, Southern Medical University, Guangzhou, China; Department of Geriatrics, Guangdong Provincial Geriatrics Institute, Guangdong Provincial People's Hospital, Guangdong Academy of Medical Sciences, Southern Medical University, Guangzhou, China.
J Nutr Health Aging. 2024 Apr;28(4):100191. doi: 10.1016/j.jnha.2024.100191. Epub 2024 Feb 14.
This study aimed to explore the associations between different types of meat consumption and mortality risk among people with frailty.
Longitudinal study.
We included 19,913 physically frail participants from the UK Biobank.
We used the validated brief food frequency questionnaire (FFQ) to measure meat consumption. Baseline diet data from 2006 to 2010 were collected, and participants were followed up until March 23, 2021. Cox proportional hazards regression models were conducted to examine the associations of meat consumption with mortality risk.
We identified 3,622 all-cause deaths, 1,453 cancer deaths, and 1,663 cardiovascular deaths during a median follow-up time of 11.2 years. Higher consumption of unprocessed poultry (per 25 g/day increment) was associated with a lower risk of all-cause mortality (hazard ratio [HR] 0.81, 95% confidence interval [CI] 0.75-0.88), cancer mortality (HR 0.84, 95% CI 0.74-0.96), and cardiovascular mortality (HR 0.72, 95% CI 0.63-0.81). Consumption of unprocessed red meat had a U-shaped relationship with mortality. Moderate consumption of unprocessed red meat 1.0-1.9 times/week was associated with a 14% (95% CI: 3 %-24%) lower risk of all-cause mortality than the lowest consumption frequency group (0-0.9 times/week). The hazard of cancer and CV mortality was also lower in the 1.0-1.9 times/week group, though the associations were not statistically significant. More frequent consumption of processed meat was associated with an increased risk of all-cause mortality (HR 1.20, 95% CI 1.07-1.34) and cardiovascular mortality (HR 1.20, 95% CI 1.02-1.42). Fish consumption was not associated with all types of mortality.
Higher consumption of processed meat, not fish, was associated with increased all-cause and cardiovascular mortality. In contrast, higher consumption of unprocessed poultry and moderate consumption of unprocessed red meat was associated with reduced all-cause, cancer, and cardiovascular mortality. These findings warrant further investigation to establish optimal dietary patterns for frail individuals.
本研究旨在探讨不同类型的肉类消费与虚弱人群的死亡率风险之间的关联。
纵向研究。
我们纳入了来自英国生物库的 19913 名身体虚弱的参与者。
我们使用经过验证的简短食物频率问卷（FFQ）来测量肉类消费。收集了 2006 年至 2010 年的基线饮食数据，并对参与者进行了随访，直到 2021 年 3 月 23 日。使用 Cox 比例风险回归模型来检验肉类消费与死亡率风险之间的关联。
在中位随访时间为 11.2 年期间，我们确定了 3622 例全因死亡、1453 例癌症死亡和 1663 例心血管死亡。较高的未加工禽肉摄入量（每 25 克/天增加）与全因死亡率降低相关（风险比 [HR] 0.81，95%置信区间 [CI] 0.75-0.88）、癌症死亡率（HR 0.84，95%CI 0.74-0.96）和心血管死亡率（HR 0.72，95%CI 0.63-0.81）。未加工红肉的摄入量与死亡率呈 U 形关系。每周食用 1.0-1.9 次未加工红肉与最低食用频率组（每周 0-0.9 次）相比，全因死亡率降低 14%（95%CI：3%-24%），风险较低。癌症和心血管死亡率的风险也较低，但关联无统计学意义。更频繁地食用加工肉类与全因死亡率（HR 1.20，95%CI 1.07-1.34）和心血管死亡率（HR 1.20，95%CI 1.02-1.42）增加相关。鱼类摄入与所有类型的死亡率无关。
较高的加工肉类摄入，而不是鱼类摄入，与全因和心血管死亡率增加相关。相比之下，较高的未加工禽肉摄入量和适量摄入未加工红肉与全因、癌症和心血管死亡率降低相关。这些发现需要进一步研究，以确定虚弱个体的最佳饮食模式。
