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Red meat consumption and risk of heart failure in male physicians.

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.

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  • Authors+Show Affiliations

    ,

    Boston University School of Public Health, Boston, MA, USA.

    ,

    Source

    MeSH

    Aged
    Cholesterol, Dietary
    Dietary Fats
    Double-Blind Method
    Follow-Up Studies
    Health Surveys
    Heart Failure
    Heme
    Humans
    Incidence
    Iron, Dietary
    Male
    Meat
    Middle Aged
    Myocardial Infarction
    Physicians
    Proportional Hazards Models
    Risk Factors
    Surveys and Questionnaires
    United States

    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 -