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Red meat consumption and risk of stroke in Swedish men.
Am J Clin Nutr 2011; 94(2):417-21AJ

Abstract

BACKGROUND

Red and processed meat consumption has been implicated in several diseases. However, data on meat consumption in relation to stroke incidence are sparse.

OBJECTIVE

Our objective was to examine the associations of red meat and processed meat consumption with stroke incidence in men.

DESIGN

We prospectively followed 40,291 men aged 45-79 y who had no history of cardiovascular disease or cancer at baseline. Meat consumption was assessed with a self-administered questionnaire in 1997.

RESULTS

During a mean follow-up of 10.1 y, 2409 incident casesof stroke (1849 cerebral infarctions, 350 hemorrhagic strokes, and 210 unspecified strokes) were identified from the Swedish Hospital Discharge Registry. Consumption of processed meat, but not of fresh red meat, was positively associated with risk of stroke. The multivariable relative risks (RRs) of total stroke for the highest compared with the lowest quintiles of consumption were 1.23 (95% CI: 1.07, 1.40; P for trend = 0.004) for processed meat and 1.07 (95% CI: 0.93, 1.24; P for trend = 0.77) for fresh red meat. Processed meat consumption was also positively associated with risk of cerebral infarction in a comparison of the highest with the lowest quintile (RR: 1.18; 95% CI: 1.01, 1.38; P for trend = 0.03).

CONCLUSION

The findings from this prospective cohort of men indicate that processed meat consumption is positively associated with risk of stroke. The Cohort of Swedish Men is registered at clinicaltrials.gov as NCT01127711.

Authors+Show Affiliations

Division of Nutritional Epidemiology, National Institute of Environmental Medicine, Karolinska Institutet, Stockholm, Sweden. susanna.larsson@ki.seNo affiliation info availableNo affiliation info available

Pub Type(s)

Clinical Trial
Journal Article

Language

eng

PubMed ID

21653800

Citation

Larsson, Susanna C., et al. "Red Meat Consumption and Risk of Stroke in Swedish Men." The American Journal of Clinical Nutrition, vol. 94, no. 2, 2011, pp. 417-21.
Larsson SC, Virtamo J, Wolk A. Red meat consumption and risk of stroke in Swedish men. Am J Clin Nutr. 2011;94(2):417-21.
Larsson, S. C., Virtamo, J., & Wolk, A. (2011). Red meat consumption and risk of stroke in Swedish men. The American Journal of Clinical Nutrition, 94(2), pp. 417-21. doi:10.3945/ajcn.111.015115.
Larsson SC, Virtamo J, Wolk A. Red Meat Consumption and Risk of Stroke in Swedish Men. Am J Clin Nutr. 2011;94(2):417-21. PubMed PMID: 21653800.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Red meat consumption and risk of stroke in Swedish men. AU - Larsson,Susanna C, AU - Virtamo,Jarmo, AU - Wolk,Alicja, Y1 - 2011/06/08/ PY - 2011/6/10/entrez PY - 2011/6/10/pubmed PY - 2011/9/29/medline SP - 417 EP - 21 JF - The American journal of clinical nutrition JO - Am. J. Clin. Nutr. VL - 94 IS - 2 N2 - BACKGROUND: Red and processed meat consumption has been implicated in several diseases. However, data on meat consumption in relation to stroke incidence are sparse. OBJECTIVE: Our objective was to examine the associations of red meat and processed meat consumption with stroke incidence in men. DESIGN: We prospectively followed 40,291 men aged 45-79 y who had no history of cardiovascular disease or cancer at baseline. Meat consumption was assessed with a self-administered questionnaire in 1997. RESULTS: During a mean follow-up of 10.1 y, 2409 incident casesof stroke (1849 cerebral infarctions, 350 hemorrhagic strokes, and 210 unspecified strokes) were identified from the Swedish Hospital Discharge Registry. Consumption of processed meat, but not of fresh red meat, was positively associated with risk of stroke. The multivariable relative risks (RRs) of total stroke for the highest compared with the lowest quintiles of consumption were 1.23 (95% CI: 1.07, 1.40; P for trend = 0.004) for processed meat and 1.07 (95% CI: 0.93, 1.24; P for trend = 0.77) for fresh red meat. Processed meat consumption was also positively associated with risk of cerebral infarction in a comparison of the highest with the lowest quintile (RR: 1.18; 95% CI: 1.01, 1.38; P for trend = 0.03). CONCLUSION: The findings from this prospective cohort of men indicate that processed meat consumption is positively associated with risk of stroke. The Cohort of Swedish Men is registered at clinicaltrials.gov as NCT01127711. SN - 1938-3207 UR - https://www.unboundmedicine.com/medline/citation/21653800/Red_meat_consumption_and_risk_of_stroke_in_Swedish_men_ L2 - https://academic.oup.com/ajcn/article-lookup/doi/10.3945/ajcn.111.015115 DB - PRIME DP - Unbound Medicine ER -