唧唧堂编辑二朵2014-01-02 11:52 PM

Meat consumption and mortality - results from the European Prospective Investigation into Cancer and Nutrition 肉类消费和死亡率 - 对欧洲癌症和营养的前瞻性调查结果

Abstract 论文摘要 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). 背景 最近,一些美国群体表现出红肉和加工肉类消费量与死亡率之间具有适度关联,这一发现支持了以前对素食主义者所做研究的研究结果。本研究的目的是检验红肉,加工肉类和禽类消费与欧洲前瞻性癌症与营养(EPIC)研究中早期死亡风险间的联系。 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. 方法 研究分析共包括了448568名受测者,筛选条件为没有普遍的癌症,中风或心肌梗死,并能提供饮食,吸烟,体育活动和体重质量指数等完整信息, 而且年龄基线在35岁和69岁范围内。我们运用了Cox比例风险回归模型来研究肉类消费与全因和特殊病因死亡率之间的关联。 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. 结果 截止2009年6月,我们共观察了26,344例死亡。在对多变量进行调整后,红肉高消费乃与较高全因死亡率有关(风险比(HR)= 1.14,95%可信区间(CI)1.01〜1.28,160 +对比10〜19.9克/天),加工肉类消费更易造成高全因死亡率(HR = 1.44,95%CI为1.24〜1.66,160 +对比10〜19.9克/天)。校正测量误差后,高全因死亡率仍然只与加工肉类显著相关(HR = 1.18,95%CI为1.11〜1.25,每50克/天)。我们估计如果所有受测者每天的加工肉类消费少于20克/天,则有3.3%(95%CI为1.5%〜5.0%)的死亡可以被避免。我们发现加工肉类的摄入量与心血管疾病,癌症,以及“其他原因死亡”显著相关。禽肉摄入量与全因死亡率无关。 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. 结论 我们分析的结果证实加工肉类消费量和死亡率之间有适度正相关性,特别是心血管疾病以及癌症。 (Keywords: diet; meat; mortality; cohort; Europe; cardiovascular; cancer) (关键词:饮食,肉类,死亡率,队列,欧洲,心血管疾病,癌症)

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