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🥙 Nutrition Vault/Red meat and disease risk.md
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🥙 Nutrition Vault/Red meat and disease risk.md
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Saito, Eiko, et al. ‘Association between Meat Intake and Mortality Due to All-Cause and Major Causes of Death in a Japanese Population’. _PloS One_, vol. 15, no. 12, 2020, p. e0244007. _PubMed_, https://doi.org/10.1371/journal.pone.0244007.
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**Link:**
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https://pubmed.ncbi.nlm.nih.gov/33320898/
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**Population Characteristics:**
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![[Pasted image 20220213220316.png]]
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**Disease Risk (Men):**
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![[Pasted image 20220213220410.png]]
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**Adjustment Model:**
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![[Pasted image 20220213220546.png]]
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**Disease Risk (Women):**
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![[Pasted image 20220213220456.png]]
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**Adjustment Model:**
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![[Pasted image 20220213220603.png]]
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**Disease Risk by Age:**
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![[Pasted image 20220213220831.png]]
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**Adjustment Model:**
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![[Pasted image 20220213220841.png]]
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**Conclusion:**
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>In conclusion, we found that greater consumption of unprocessed and processed red meats is associated with higher mortality risk. Compared with red meat, other dietary components, such as fish, poultry, nuts, legumes, low-fat dairy products, and whole grains, were associated with lower risk. These results indicate that replacement of red meat with alternative healthy dietary components may lower the mortality risk.
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**Notes:**
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**PDF:**
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[[📂 Media/PDFs/journal.pone.0244007.pdf]]
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| **Endpoints** | **Exposures** | **Populations** | **General** | **People** | |
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| ------------------ | ------------- | --------------------------- | -------------------- | ---------- | --- |
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| #cancer | #red_meat | #japan_public_health_center | #mortality | | |
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| #cardiovascular_disease | #animal_foods | #japan | #disease | | |
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| #all_cause_mortality | #beef | #men | #healthy_user_bias | | |
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| #stroke | #pork | #women | #low_carb_talking_points | | |
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| #colorectal_cancer | #chicken | | #nutrition | | |
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| | | | #dose_response | | |
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****
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Pan, An, et al. ‘Red Meat Consumption and Mortality: Results from 2 Prospective Cohort Studies’. _Archives of Internal Medicine_, vol. 172, no. 7, Apr. 2012, pp. 555–63. _PubMed_, https://doi.org/10.1001/archinternmed.2011.2287.
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**Link:**
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https://pubmed.ncbi.nlm.nih.gov/22412075/
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**Men Characteristics:**
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![[Pasted image 20220213212514.png]]
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**Women Characteristics:**
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![[Pasted image 20220213212533.png]]
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**All Cause Mortality:**
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![[Pasted image 20220213212640.png]]
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**Adjustment Model:**
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![[Pasted image 20220213212704.png]]
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**CVD Mortality:**
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![[Pasted image 20220213212809.png]]
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**Adjustment Model:**
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![[Pasted image 20220213212829.png]]
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**Cancer Mortality:**
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![[Pasted image 20220213212843.png]]
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**Adjustment Model:**
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![[Pasted image 20220213212857.png]]
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**Dose-Response:**
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![[Pasted image 20220213212948.png]]
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**Adjustment Model:**
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![[Pasted image 20220213213007.png]]
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**Substitution Analysis:**
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![[Pasted image 20220213213138.png]]
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**Conclusion:**
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![[Pasted image 20220213213202.png]]
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**Notes:**
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Healthy-user bias was mildly present
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**PDF:**
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[[📂 Media/PDFs/ioi110027_555_563.pdf]]
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| **Endpoints** | **Exposures** | **Populations** | **General** | **People** | |
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| ------------- | --------------- | ------------------------------------ | ---------------------- | --------------- | --- |
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| #cancer | #red_meat | #nurses_health_study | #mortality | #walter_willett | |
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| #cardiovascular_disease | #animal_foods | #health_professionals_followup_study | #disease | #frank_hu | |
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| #all_cause_mortality | #meat | #united_states | #substitution_analyses | | |
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| | #processed_meat | | #nutrition | | |
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| | | | #cohort_studies | | |
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****
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Zheng, Yan, et al. ‘Association of Changes in Red Meat Consumption with Total and Cause Specific Mortality among US Women and Men: Two Prospective Cohort Studies’. _BMJ (Clinical Research Ed.)_, vol. 365, June 2019, p. l2110. _PubMed_, https://doi.org/10.1136/bmj.l2110.
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**Link:**
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https://pubmed.ncbi.nlm.nih.gov/31189526/
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**Red Meat and Mortality Risk:**
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![[Pasted image 20220214171128.png]]
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**Substitution Analysis:**
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![[Pasted image 20220214171156.png]]
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**Conclusions:**
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>Increases in red meat consumption, especially processed meat, over eight years were associated with a higher risk of death in the subsequent eight years in US women and men. Increased consumption of healthier animal or plant foods was associated with a lower risk of death compared with red meat consumption. Our analysis provides further evidence to support the replacement of red and processed meat consumption with healthy alternative food choices.
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**PDF:**
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[[📂 Media/PDFs/bmj.l2110.full.pdf]]
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**Supplements:**
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[[📂 Media/PDFs/zhey047253.ww1.pdf]]
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| **Endpoints** | **Exposures** | **Populations** | **General** | **People** |
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| ------------------------ | --------------- | ------------------------------------ | ------------- | --------------- |
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| #all_cause_mortality | #red_meat | #nurses_health_study | #disease | #walter_willett |
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| #cardiovascular_disease | #processed_meat | #health_professionals_followup_study | #nutrition | #frank_hu |
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| #neurodegerative_disease | #meat | #humans | #epidemiology | #yan_zheng |
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| | #nuts | #male_health | #mortality | |
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| | #poultry | #female_health | | |
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| | #fish | | | |
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| | #dairy | | | |
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| | #eggs | | | |
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| | #legumes | | | |
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| | #whole_grains | | | |
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| | #vegetables | | | |
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****
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https://zbib.org
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**Link:**
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****
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**Conclusions:**
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>
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**PDF:**
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[[📂 Media/PDFs/Red_meat_consumption_and_allcause_and_cardiovascular_mortality-_results_from_the_UK_Biobank_study.pdf]]
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**Supplements:**
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| **Endpoints** | **Exposures** | **Populations** | **General** | **People** |
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| ------------- | ------------- | --------------- | ----------- | ---------- |
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****
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