Research
Association of changes in red meat consumption with total and cause specific mortality among US women and men: two prospective cohort studies
Yan Zheng, Yanping Li, Ambika Satija, et al
BMJ 2019; 365: l2110 doi:https://doi.org/10.1136/bmj.l2110
Abstract
Objective 目的
To evaluate the association of changes in red meat consumption with total and cause specific mortality in women and men.
评价红肉摄入的改变对女性和男性全因死亡率与疾病特异性死亡率的相关性。
Design 设计
Two prospective cohort studies with repeated measures of diet and lifestyle factors.
2项前瞻队列研究，重复收集饮食及生活方式等因素。
Setting 场景
Nurses’ Health Study and the Health Professionals Follow-up Study, United States.
美国护士健康研究及医疗工作者随访研究
Participants 研究对象
53 553 women and 27 916 men without cardiovascular disease or cancer at baseline.
53553名女性及27916名男性，基线调查时均没有心血管疾病或肿瘤
Main outcome measure 主要预后指标
Death confirmed by state vital statistics records, the national death index, or reported by families and the postal system.
通过州政府生命统计记录、国家死亡索引或家属及邮政系统报告确定死亡
Results 结果
14 019 deaths occurred during 1.2 million person years of follow-up. Increases in red meat consumption over eight years were associated with a higher mortality risk in the subsequent eight years among women and men (both P for trend<0.05, P for heterogeneity=0.97). An increase in total red meat consumption of at least half a serving per day was associated with a 10% higher mortality risk (pooled hazard ratio 1.10, 95% confidence interval 1.04 to 1.17). For processed and unprocessed red meat consumption, an increase of at least half a serving per day was associated with a 13% higher mortality risk (1.13, 1.04 to 1.23) and a 9% higher mortality risk (1.09, 1.02 to 1.17), respectively. A decrease in consumption of processed or unprocessed red meat of at least half a serving per day was not associated with mortality risk. The association between increased red meat consumption and mortality risk was consistent across subgroups defined by age, physical activity, dietary quality, smoking status, or alcohol consumption.
共计1.2百万人年随访期间，发生14019例死亡。8年间红肉消费增加伴随此后8年内女性和男性死亡风险增加（两者趋势P < 0.05，异质性P = 0.97）。每天红肉总消费量增加至少半份，伴随死亡风险增加10%（汇总风险比1.10，95%可信区间1.04 to 1.17）。对于经过处理以及未经处理的红肉，每日摄入量增加至少半份，伴随死亡风险分别增加13% (1.13, 1.04 to 1.23) 和9% (1.09, 1.02 to 1.17)。每日经过或未经处理的红肉摄入量减少至少半份与死亡风险无关。根据年龄、体力活动、饮食质量、吸烟或饮酒等因素确定的亚组中，红肉摄入量与死亡风险的相关性保持一致。
Conclusion 结论
Increases in red meat consumption, especially processed meat, were associated with higher overall mortality rates.
红肉（尤其是经过处理的红肉）摄入量增加伴随总体死亡率升高。
