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Red meat consumption and risk of heart failure in male physicians.
Nutr Metab Cardiovasc Dis 2011; 21(12):941-6NM

Abstract

BACKGROUND AND AIMS

Heart failure (HF) remains a major public health issue. Red meat and dietary heme iron have been associated with an increased risk of coronary heart disease and hypertension, two major risk factors for HF. However, it is not known whether red meat intake influences the risk of HF. We therefore examined the association between red meat consumption and incident HF.

METHODS AND RESULTS

We prospectively studied 21,120 apparently healthy men (mean age 54.6 y) from the Physicians' Health Study (1982-2008). Red meat was assessed by an abbreviated food questionnaire and incident HF was ascertained through annual follow-up questionnaires. We used Cox proportional hazard models to estimate hazard ratios. In a multivariable model, there was a positive and graded relation between red meat consumption and HF [hazard ratio (95% CI) of 1.0 (reference), 1.02 (0.85-1.22), 1.08 (0.90-1.30), 1.17 (0.97-1.41), and 1.24 (1.03-1.48) from the lowest to the highest quintile of red meat, respectively (p for trend 0.007)]. This association was observed for HF with (p for trend 0.035) and without (p for trend 0.038) antecedent myocardial infarction.

CONCLUSION

Our data suggest that higher intake of red meat is associated with an increased risk of HF.

Authors+Show Affiliations

Boston University School of Public Health, Boston, MA, USA.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Randomized Controlled Trial
Research Support, N.I.H., Extramural

Language

eng

PubMed ID

20675107

Citation

Ashaye, A, et al. "Red Meat Consumption and Risk of Heart Failure in Male Physicians." Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, vol. 21, no. 12, 2011, pp. 941-6.
Ashaye A, Gaziano J, Djoussé L. Red meat consumption and risk of heart failure in male physicians. Nutr Metab Cardiovasc Dis. 2011;21(12):941-6.
Ashaye, A., Gaziano, J., & Djoussé, L. (2011). Red meat consumption and risk of heart failure in male physicians. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 21(12), pp. 941-6. doi:10.1016/j.numecd.2010.03.009.
Ashaye A, Gaziano J, Djoussé L. Red Meat Consumption and Risk of Heart Failure in Male Physicians. Nutr Metab Cardiovasc Dis. 2011;21(12):941-6. PubMed PMID: 20675107.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Red meat consumption and risk of heart failure in male physicians. AU - Ashaye,A, AU - Gaziano,J, AU - Djoussé,L, Y1 - 2010/08/02/ PY - 2009/10/29/received PY - 2010/03/24/revised PY - 2010/03/29/accepted PY - 2010/8/3/entrez PY - 2010/8/3/pubmed PY - 2012/3/22/medline SP - 941 EP - 6 JF - Nutrition, metabolism, and cardiovascular diseases : NMCD JO - Nutr Metab Cardiovasc Dis VL - 21 IS - 12 N2 - BACKGROUND AND AIMS: Heart failure (HF) remains a major public health issue. Red meat and dietary heme iron have been associated with an increased risk of coronary heart disease and hypertension, two major risk factors for HF. However, it is not known whether red meat intake influences the risk of HF. We therefore examined the association between red meat consumption and incident HF. METHODS AND RESULTS: We prospectively studied 21,120 apparently healthy men (mean age 54.6 y) from the Physicians' Health Study (1982-2008). Red meat was assessed by an abbreviated food questionnaire and incident HF was ascertained through annual follow-up questionnaires. We used Cox proportional hazard models to estimate hazard ratios. In a multivariable model, there was a positive and graded relation between red meat consumption and HF [hazard ratio (95% CI) of 1.0 (reference), 1.02 (0.85-1.22), 1.08 (0.90-1.30), 1.17 (0.97-1.41), and 1.24 (1.03-1.48) from the lowest to the highest quintile of red meat, respectively (p for trend 0.007)]. This association was observed for HF with (p for trend 0.035) and without (p for trend 0.038) antecedent myocardial infarction. CONCLUSION: Our data suggest that higher intake of red meat is associated with an increased risk of HF. SN - 1590-3729 UR - https://www.unboundmedicine.com/medline/citation/20675107/full_citation L2 - https://linkinghub.elsevier.com/retrieve/pii/S0939-4753(10)00084-0 DB - PRIME DP - Unbound Medicine ER -