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Meat consumption in relation to mortality from cardiovascular disease among Japanese men and women.
Eur J Clin Nutr. 2012 Jun; 66(6):687-93.EJ

Abstract

BACKGROUND/OBJECTIVES

Although high or low (no) meat consumption was associated with elevated or reduced mortality from cardiovascular disease, respectively, few studies have investigated the association between moderate meat consumption and cardiovascular disease. We aimed to evaluate the associations between moderate meat consumption and cardiovascular disease mortality.

SUBJECTS/METHODS

We conducted a prospective cohort study of 51,683 Japanese (20,466 men and 31,217 women) aged 40-79 years living in all of Japan (The Japan Collaborative Cohort Study; JACC Study). Consumptions of meat (beef, pork, poultry, liver and processed meat) were assessed via a food frequency questionnaire administrated at baseline survey. Hazard ratios (HRs) of mortality from cardiovascular disease were estimated from Cox proportional hazards regression models according to quintiles of meat consumption after adjustment for potential confounding variables.

RESULTS

During 820,076 person-years of follow-up, we documented 2685 deaths due to total cardiovascular disease including 537 ischemic heart diseases and 1209 strokes. The multivariable HRs (95% confidence interval) for the highest versus lowest quintiles of meat consumption (77.6 versus 10.4 g/day) among men were 0.66 (0.45-0.97) for ischemic heart disease, 1.10 (0.84-1.43) for stroke and 1.00 (0.84-1.20) for total cardiovascular disease. The corresponding HRs (59.9 versus 7.5 g/day) among women were 1.22 (0.81-1.83), 0.91 (0.70-1.19) and 1.07 (0.90-1.28). The associations were similar when the consumptions of red meat, poultry, processed meat and liver were examined separately.

CONCLUSION

Moderate meat consumption, up to ~100 g/day, was not associated with increased mortality from ischemic heart disease, stroke or total cardiovascular disease among either gender.

Authors+Show Affiliations

Department of Social and Environmental Medicine, Osaka University, Graduate School of Medicine, Osaka, Japan.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22333876

Citation

Nagao, M, et al. "Meat Consumption in Relation to Mortality From Cardiovascular Disease Among Japanese Men and Women." European Journal of Clinical Nutrition, vol. 66, no. 6, 2012, pp. 687-93.
Nagao M, Iso H, Yamagishi K, et al. Meat consumption in relation to mortality from cardiovascular disease among Japanese men and women. Eur J Clin Nutr. 2012;66(6):687-93.
Nagao, M., Iso, H., Yamagishi, K., Date, C., & Tamakoshi, A. (2012). Meat consumption in relation to mortality from cardiovascular disease among Japanese men and women. European Journal of Clinical Nutrition, 66(6), 687-93. https://doi.org/10.1038/ejcn.2012.6
Nagao M, et al. Meat Consumption in Relation to Mortality From Cardiovascular Disease Among Japanese Men and Women. Eur J Clin Nutr. 2012;66(6):687-93. PubMed PMID: 22333876.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Meat consumption in relation to mortality from cardiovascular disease among Japanese men and women. AU - Nagao,M, AU - Iso,H, AU - Yamagishi,K, AU - Date,C, AU - Tamakoshi,A, Y1 - 2012/02/15/ PY - 2012/2/16/entrez PY - 2012/2/16/pubmed PY - 2012/10/2/medline SP - 687 EP - 93 JF - European journal of clinical nutrition JO - Eur J Clin Nutr VL - 66 IS - 6 N2 - BACKGROUND/OBJECTIVES: Although high or low (no) meat consumption was associated with elevated or reduced mortality from cardiovascular disease, respectively, few studies have investigated the association between moderate meat consumption and cardiovascular disease. We aimed to evaluate the associations between moderate meat consumption and cardiovascular disease mortality. SUBJECTS/METHODS: We conducted a prospective cohort study of 51,683 Japanese (20,466 men and 31,217 women) aged 40-79 years living in all of Japan (The Japan Collaborative Cohort Study; JACC Study). Consumptions of meat (beef, pork, poultry, liver and processed meat) were assessed via a food frequency questionnaire administrated at baseline survey. Hazard ratios (HRs) of mortality from cardiovascular disease were estimated from Cox proportional hazards regression models according to quintiles of meat consumption after adjustment for potential confounding variables. RESULTS: During 820,076 person-years of follow-up, we documented 2685 deaths due to total cardiovascular disease including 537 ischemic heart diseases and 1209 strokes. The multivariable HRs (95% confidence interval) for the highest versus lowest quintiles of meat consumption (77.6 versus 10.4 g/day) among men were 0.66 (0.45-0.97) for ischemic heart disease, 1.10 (0.84-1.43) for stroke and 1.00 (0.84-1.20) for total cardiovascular disease. The corresponding HRs (59.9 versus 7.5 g/day) among women were 1.22 (0.81-1.83), 0.91 (0.70-1.19) and 1.07 (0.90-1.28). The associations were similar when the consumptions of red meat, poultry, processed meat and liver were examined separately. CONCLUSION: Moderate meat consumption, up to ~100 g/day, was not associated with increased mortality from ischemic heart disease, stroke or total cardiovascular disease among either gender. SN - 1476-5640 UR - https://www.unboundmedicine.com/medline/citation/22333876/Meat_consumption_in_relation_to_mortality_from_cardiovascular_disease_among_Japanese_men_and_women_ L2 - http://dx.doi.org/10.1038/ejcn.2012.6 DB - PRIME DP - Unbound Medicine ER -