7.7 KiB
Executable file
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.
Link: https://pubmed.ncbi.nlm.nih.gov/33320898/
Population Characteristics:
!
Disease Risk (Men):
!
Adjustment Model:
!
Disease Risk (Women):
!
Adjustment Model:
!
Disease Risk by Age:
!
Adjustment Model:
!
Conclusion:
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.
Notes:
PDF: 📂 Media/PDFs/journal.pone.0244007.pdf
| Endpoints | Exposures | Populations | General | People | |
|---|---|---|---|---|---|
| #cancer | #red_meat | #japan_public_health_center | #mortality | ||
| #cardiovascular_disease | #animal_foods | #japan | #disease | ||
| #all_cause_mortality | #beef | #men | #healthy_user_bias | ||
| #stroke | #pork | #women | #low_carb_talking_points | ||
| #colorectal_cancer | #chicken | #nutrition | |||
| #dose_response |
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.
Link: https://pubmed.ncbi.nlm.nih.gov/22412075/
Men Characteristics:
!
Women Characteristics:
!
All Cause Mortality:
!
Adjustment Model:
!
CVD Mortality:
!
Adjustment Model:
!
Cancer Mortality:
!
Adjustment Model:
!
Dose-Response:
!
Adjustment Model:
!
Substitution Analysis:
!
Conclusion:
!
Notes: Healthy-user bias was mildly present
PDF: 📂 Media/PDFs/ioi110027_555_563.pdf
| Endpoints | Exposures | Populations | General | People | |
|---|---|---|---|---|---|
| #cancer | #red_meat | #nurses_health_study | #mortality | #walter_willett | |
| #cardiovascular_disease | #animal_foods | #health_professionals_followup_study | #disease | #frank_hu | |
| #all_cause_mortality | #meat | #united_states | #substitution_analyses | ||
| #processed_meat | #nutrition | ||||
| #cohort_studies |
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.
Link: https://pubmed.ncbi.nlm.nih.gov/31189526/
Red Meat and Mortality Risk:
!
Substitution Analysis:
!
Conclusions:
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.
PDF: 📂 Media/PDFs/bmj.l2110.full.pdf
Supplements: 📂 Media/PDFs/zhey047253.ww1.pdf
| Endpoints | Exposures | Populations | General | People |
|---|---|---|---|---|
| #all_cause_mortality | #red_meat | #nurses_health_study | #disease | #walter_willett |
| #cardiovascular_disease | #processed_meat | #health_professionals_followup_study | #nutrition | #frank_hu |
| #neurodegerative_disease | #meat | #humans | #epidemiology | #yan_zheng |
| #nuts | #male_health | #mortality | ||
| #poultry | #female_health | |||
| #fish | ||||
| #dairy | ||||
| #eggs | ||||
| #legumes | ||||
| #whole_grains | ||||
| #vegetables |
Link:
Conclusions:
Supplements:
| Endpoints | Exposures | Populations | General | People |
|---|---|---|---|---|