Meat consumption and mortality - results from the European Prospective Investigation into Cancer and Nutrition

BMC Medicine

Jakob Linseisen^2,28  Elio Riboli²  Anne C Vergnaud²  Teresa Norat²  Pietro Ferrari^2,20  Isabelle Romieux^2,20  Veronika Fedirko^2,20  Ingegerd Johansson⁶  Göran Hallmans⁴  Emily Sonestedt^3,30  Isabel Drake^3,30  Pilar Amiano⁸  Aurelio Barricarte^2,23  M Luisa Redondo^2,25  José M Huerta^1,16  María-José Sánchez^3,31  Paula Jakszyn^1,15  Guri Skeie^1,11  Christine L Parr^2,26  Dagrun Engeset^1,11  Petra HM Peeters²  Max Leenders⁵  Dimitirios Trichopoulos^2,27  Antonia Trichopoulou^1,12  Androniki Naska^2,24  Timothy J Key^1,17  Francesca L Crowe^1,17  Nicholas J Wareham¹  Kay-Tee Khaw^1,13  Rudolf Kaaks^2,22  Kuanrong Li^2,22  Heiner Boeing^1,19  Manuela M Bergmann^1,19  Fulvio Ricceri^1,14  Rosario Tumino³  Salvatore Panico⁷  Domenico Palli^2,29  Vittorio Krogh^2,21  Françoise Clavel-Chapelon^1,18  Marie-Christine Boutron-Ruault^1,18  Laura Nailler^1,18  Anne Tjønneland^1,10  Rikke Egeberg^1,10  Marianne U Jakobsen⁹  H Bas Bueno-de-Mesquita⁵  Kim Overvad⁹  Sabine Rohrmann^2,22 

[1] Medical Research Council (MRC) Epidemiology Unit, Cambridge CB2 0QQ, UK;School of Public Health, Imperial College, London SW7 2AZ, UK;Cancer Registry and Histopathology Unit, "Civile - M.P.Arezzo" Hospital, 97100 Ragusa, Italy;Department of Public Health and Clinical Medicine, Nutrition Research, 90185 Umeå University, Umeå, Sweden;Department of Gastroenterology and Hepatology, University Medical Centre, 3508 Utrecht, The Netherlands;Department of Odontology, Cariology, Umeå University, 90185 Umeå, Sweden;Department of Clinical and Experimental Medicine, Federico II University, 80131 Naples, Italy;Public Health Division of Gipuzkoa, BIODonostia Research Institute, Department of Health of the Regional Government of the Basque Country, San Sebastian, Spain;Section of Epidemiology, Department of Public Health, Aarhus University, 8000 Aarhus, Denmark;Danish Cancer Society Research Center, 2100 Copenhagen, Denmark;Department of Community Medicine, University of Tromsø, 9037 Tromsø, Norway;Hellenic Health Foundation, 11527 Athens, Greece;Department of Public Health and Primary Care, University of Cambridge, Cambridge CB2 2QQ, UK;HuGeF - Human Genetics Foundation - Torino, 10126 Torino, Italy;Unit of Nutrition, Environment and Cancer, Cancer Epidemiology Research Program, Catalan Institute of Oncology (ICO), 08907 Barcelona, Spain;Department of Epidemiology, Murcia Regional Health Council, 30008 Murcia, Spain;Cancer Epidemiology Unit, Nuffield Department of Clinical Medicine, University of Oxford, Oxford OX3 7LF, UK;Paris South University, UMRS 1018, 94805 Villejuif, France;Department of Epidemiology, German Institute of Human Nutrition Potsdam-Rehbrücke, 14558 Nuthetal, Germany;International Agency for Research on Cancer (IARC), 69008 Lyon, France;Nutritional Epidemiology Unit, Fondazione IRCCS Istituto Nazionale Tumori, 20133 Milan, Italy;Division of Cancer Epidemiology, Deutsches Krebsforschungszentrum, 69221 Heidelberg, Germany;Navarre Public Health Institute, 31003 Pamplona, Spain;WHO Collaborating Center for Food and Nutrition Policies, Department of Hygiene, Epidemiology and Medical Statistics, University of Athens Medical School, 11527 Athens, Greece;Public Health Directorate Asturias, 33006 Oviedo, Spain;Department of Biostatistics, Faculty of Medicine, University of Oslo, 0317 Oslo, Norway;Bureau of Epidemiologic Research, Academy of Athens, 11527 Athens, Greece;Institute of Epidemiology, Helmholtz Centre Munich, 85764 Neuherberg, Germany;Molecular and Nutritional Epidemiology Unit, Cancer Research and Prevention Institute (ISPO), 50139 Florence, Italy;Department of Clinical Sciences, Lund University, 20502 Malmö, Sweden;Consortium for Biomedical Research in Epidemiology and Public Health (CIBER Epidemiología y Salud Pública-CIBERESP), Spain

关键词: cancer;    cardiovascular;    Europe;    cohort;    mortality;    meat;    diet;   

Others  :  857156
DOI  :  10.1186/1741-7015-11-63

 received in 2012-10-05, accepted in 2013-03-07,  发布年份 2013

【 摘 要 】

Background

Recently, some US cohorts have shown a moderate association between red and processed meat consumption and mortality supporting the results of previous studies among vegetarians. The aim of this study was to examine the association of red meat, processed meat, and poultry consumption with the risk of early death in the European Prospective Investigation into Cancer and Nutrition (EPIC).

Methods

Included in the analysis were 448,568 men and women without prevalent cancer, stroke, or myocardial infarction, and with complete information on diet, smoking, physical activity and body mass index, who were between 35 and 69 years old at baseline. Cox proportional hazards regression was used to examine the association of meat consumption with all-cause and cause-specific mortality.

Results

As of June 2009, 26,344 deaths were observed. After multivariate adjustment, a high consumption of red meat was related to higher all-cause mortality (hazard ratio (HR) = 1.14, 95% confidence interval (CI) 1.01 to 1.28, 160+ versus 10 to 19.9 g/day), and the association was stronger for processed meat (HR = 1.44, 95% CI 1.24 to 1.66, 160+ versus 10 to 19.9 g/day). After correction for measurement error, higher all-cause mortality remained significant only for processed meat (HR = 1.18, 95% CI 1.11 to 1.25, per 50 g/d). We estimated that 3.3% (95% CI 1.5% to 5.0%) of deaths could be prevented if all participants had a processed meat consumption of less than 20 g/day. Significant associations with processed meat intake were observed for cardiovascular diseases, cancer, and 'other causes of death'. The consumption of poultry was not related to all-cause mortality.

Conclusions

The results of our analysis support a moderate positive association between processed meat consumption and mortality, in particular due to cardiovascular diseases, but also to cancer.

【 授权许可】

   
2013 Rohrmann et al; licensee BioMed Central Ltd.

【 图 表 】

【 参考文献 】

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