Relevance of physical function in the association of red and processed meat intake with all-cause, cardiovascular, and cancer mortality

Nutrition, Metabolism, and Cardiovascular Diseases : NMCD
Stavroula ArgyridouThomas Yates

Abstract

Intake of red and processed meat has been associated with a higher risk of morbidity and mortality; it is unknown whether these associations are modified by overall physical health. This study examined the associations of red and processed meat consumption with all-cause, cardiovascular, and cancer mortality and investigated whether markers of physical function modified the associations. This observational cohort study used UK Biobank data derived from 419,075 participants free from cancer and cardiovascular disease. Cox models assessed the association of red and processed meat consumption (obtained from a baseline food frequency questionnaire) with mortality, adjusted for potential confounders. Objectively measured handgrip strength and self-reported walking pace were used as interaction terms. The median age was 57 (interquartile range, 49-63) years and 54.9% were women. Over 7 years of follow-up, 8586 all-cause, 1660 cardiovascular, and 4812 cancer deaths occurred. Each additional serving per week of red and processed meat was associated with a hazard ratio (HR) of 1.037 (95% CI: 1.028-1.047) for all-cause; 1.030 (1.009-1.051) for cardiovascular; and 1.029 (1.016-1.042) for cancer mortality. The association of red and proces...Continue Reading

Citations

Jan 7, 2021·Journal of Human Nutrition and Dietetics : the Official Journal of the British Dietetic Association·K E AsherA Luke
Mar 16, 2021·Journal of the American Heart Association·J David SpenceDavid J A Jenkins

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