Postgraduate Program in Health and Nutrition, Federal University of Ouro Preto, Ouro Preto CEP 35400-000, Brazil.
Public Health Program, Health Sciences Center, Federal University of Espírito Santo, Vitória CEP 29047-105, Brazil.
Nutrition. 2024 Nov;127:112529. doi: 10.1016/j.nut.2024.112529. Epub 2024 Jul 14.
To verify the association between the consumption of red and processed meats and the incidence of hypertension in participants of the Longitudinal Study of Adult Health.
This was a cohort with data from the baseline (2008-2010) and second wave (2012-2014) with 8,089 public workers of both sexes and different racial groups, with mean age of 49 ± 8 years (35-74 years old). Meat consumption (g/d) was estimated using a food frequency questionnaire and was divided into consumption tertiles. Hypertension was defined as systolic blood pressure ≥140 mm Hg and/or diastolic ≥90 mm Hg and/or antihypertensive medication. Cox proportional hazards models were used to estimate adjusted Hazard Ration (HRs) and 95% confidence interval (CI) for incident hypertension.
A total of 1186 incident cases of hypertension were identified. Even adjusting for confounders, such as urinary Na/K (sodium/potassium) ratio and BMI (body mass index), participants in the second (HR:1.19; 95% CI 1.03-1.30) and third (HR:1.30; 95% CI:1.11-1.53) tertile of processed meat consumption had a higher risk of developing hypertension than those in the first tertile. We did not find a significant association between red meat consumption and hypertension.
The increased risk of developing hypertension is associated with moderate and high consumption of processed meats but not with consumption of red meat.
验证食用红肉类和加工肉类与成年人健康纵向研究参与者高血压发病之间的关联。
这是一项队列研究，数据来自基线（2008-2010 年）和第二波（2012-2014 年），共有 8089 名不同性别和不同种族的公共部门工作人员，平均年龄为 49 ± 8 岁（35-74 岁）。使用食物频率问卷估计肉类摄入量（g/d），并将其分为摄入量三分位。高血压定义为收缩压≥140mmHg 和/或舒张压≥90mmHg 和/或使用降压药物。使用 Cox 比例风险模型估计调整后的风险比（HR）和 95%置信区间（CI），以评估高血压的发生风险。
共发现 1186 例高血压事件。即使在调整了尿液钠/钾（钠/钾）比值和 BMI（体重指数）等混杂因素后，食用加工肉类的第二（HR：1.19；95%CI：1.03-1.30）和第三（HR：1.30；95%CI：1.11-1.53）三分位的参与者发生高血压的风险高于第一三分位的参与者。我们没有发现红肉类消费与高血压之间存在显著关联。
与高血压发病风险增加相关的是中等和高加工肉类消费，而不是红肉类消费。
