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Unprocessed red meat and processed meat consumption and risk of stroke in the Spanish cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC).
Eur J Clin Nutr. 2016 Mar; 70(3):313-9.EJ

Abstract

BACKGROUND/OBJECTIVES

High intakes of unprocessed red or processed meat may increase the risk of stroke. We aimed to examine the association between unprocessed red meat, processed meat and total red meat consumption and risk of total stroke and ischaemic stroke.

SUBJECTS/METHODS

Cox proportional hazards regression analyses were conducted based on the data for 41,020 men and women aged 29-69 years at baseline.

RESULTS

During a mean follow-up of 13.8 years, 674 incident cases of stroke (531 ischaemic strokes, 79 haemorrhagic strokes, 42 subarachnoid haemorrhages and 22 mixed or unspecified events) were identified. After multiple adjustment, unprocessed red meat, processed meat and total red meat consumption were not correlated with incidence of total stroke or ischaemic stroke in either men or women. The hazard ratios (HRs) for unprocessed red meat and processed meat and risk of total stroke comparing the highest with the lowest quintiles were, respectively, 0.81 (95% confidence interval (CI) 0.54-1.21; P-trend=0.15) and 0.92 (95% CI 0.64-1.32; P-trend=0.82) in men and 1.21 (95% CI 0.79-1.85; P-trend=0.10) and 0.81 (95% CI 0.51-1.27; P-trend=0.17) in women. The HRs for unprocessed red meat and processed meat and risk of ischaemic stroke were, respectively, 0.80 (95% CI 0.51-1.25; P-trend=0.51) and 0.86 (95% CI 0.57-1.29; P-trend=0.77) in men and 1.24 (95% CI 0.74-2.05; P-trend=0.13) and 0.82 (95% CI 0.47-1.42; P-trend=0.31) in women.

CONCLUSIONS

In the Spanish European Prospective Investigation into Cancer and Nutrition (EPIC) cohort, unprocessed red meat and processed meat consumption were not associated with risk of stroke in men or women.

Authors+Show Affiliations

Public Health Department of Gipuzkoa, Government of the Basque Country, San Sebastian, Spain. BioDonostia Research Institute, San Sebastian, Spain. Consortium for Biomedical Research in Epidemiology and Public Health (CIBER en Epidemiología y Salud Pública-CIBERESP), Madrid, Spain.BioDonostia Research Institute, San Sebastian, Spain. Public Health Department of Gipuzkoa, Government of the Basque Country, San Sebastian, Spain.Consortium for Biomedical Research in Epidemiology and Public Health (CIBER en Epidemiología y Salud Pública-CIBERESP), Madrid, Spain. Public Health Department of Gipuzkoa, Government of the Basque Country, San Sebastian, Spain. BioDonostia Research Institute, San Sebastian, Spain.Public Health Department of Gipuzkoa, Government of the Basque Country, San Sebastian, Spain. BioDonostia Research Institute, San Sebastian, Spain. Consortium for Biomedical Research in Epidemiology and Public Health (CIBER en Epidemiología y Salud Pública-CIBERESP), Madrid, Spain.Andalusian School of Public Health and Biosanitary Research Institute of Granada (Granada.ibs), Granada, Spain. Consortium for Biomedical Research in Epidemiology and Public Health (CIBER en Epidemiología y Salud Pública-CIBERESP), Madrid, Spain.Navarre Public Health Institute, Pamplona, Spain. Consortium for Biomedical Research in Epidemiology and Public Health (CIBER en Epidemiología y Salud Pública-CIBERESP), Madrid, Spain.Andalusian School of Public Health and Biosanitary Research Institute of Granada (Granada.ibs), Granada, Spain. Consortium for Biomedical Research in Epidemiology and Public Health (CIBER en Epidemiología y Salud Pública-CIBERESP), Madrid, Spain.Department of Epidemiology, Murcia Regional Health Council, Murcia, Spain. Consortium for Biomedical Research in Epidemiology and Public Health (CIBER en Epidemiología y Salud Pública-CIBERESP), Madrid, Spain.Navarre Public Health Institute, Pamplona, Spain. Research Network for Health Services in Chronic Disease (REDISSEC), Pamplona, Spain.Department of Epidemiology, Murcia Regional Health Council, Murcia, Spain. Consortium for Biomedical Research in Epidemiology and Public Health (CIBER en Epidemiología y Salud Pública-CIBERESP), Madrid, Spain.BioDonostia Research Institute, San Sebastian, Spain. Donostia University Hospital, San Sebastian, Spain.Department of Epidemiology, Murcia Regional Health Council, Murcia, Spain. Consortium for Biomedical Research in Epidemiology and Public Health (CIBER en Epidemiología y Salud Pública-CIBERESP), Madrid, Spain. Department of Health and Social Sciences, University of Murcia, Murcia, Spain.Andalusian School of Public Health and Biosanitary Research Institute of Granada (Granada.ibs), Granada, Spain.Public Health and Health Planning Directorate, Oviedo, Spain.Unit of Nutrition, Environment and Cancer, Cancer Epidemiology Research Program, Catalan Institute of Oncology (ICO-IDIBELL), Barcelona, Spain.Unit of Nutrition, Environment and Cancer, Cancer Epidemiology Research Program, Catalan Institute of Oncology (ICO-IDIBELL), Barcelona, Spain.Unit of Nutrition, Environment and Cancer, Cancer Epidemiology Research Program, Catalan Institute of Oncology (ICO-IDIBELL), Barcelona, Spain.Public Health Department of Gipuzkoa, Government of the Basque Country, San Sebastian, Spain. BioDonostia Research Institute, San Sebastian, Spain. Consortium for Biomedical Research in Epidemiology and Public Health (CIBER en Epidemiología y Salud Pública-CIBERESP), Madrid, Spain.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

26419196

Citation

Amiano, P, et al. "Unprocessed Red Meat and Processed Meat Consumption and Risk of Stroke in the Spanish Cohort of the European Prospective Investigation Into Cancer and Nutrition (EPIC)." European Journal of Clinical Nutrition, vol. 70, no. 3, 2016, pp. 313-9.
Amiano P, Chamosa S, Etxezarreta N, et al. Unprocessed red meat and processed meat consumption and risk of stroke in the Spanish cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC). Eur J Clin Nutr. 2016;70(3):313-9.
Amiano, P., Chamosa, S., Etxezarreta, N., Arriola, L., Sánchez, M. J., Ardanaz, E., Molina-Montes, E., Chirlaque, M. D., Moreno-Iribas, C., Huerta, J. M., Egües, N., Navarro, C., Requena, M., Quirós, J. R., Fonseca-Nunes, A., Jakszyn, P., González, C. A., & Dorronsoro, M. (2016). Unprocessed red meat and processed meat consumption and risk of stroke in the Spanish cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC). European Journal of Clinical Nutrition, 70(3), 313-9. https://doi.org/10.1038/ejcn.2015.150
Amiano P, et al. Unprocessed Red Meat and Processed Meat Consumption and Risk of Stroke in the Spanish Cohort of the European Prospective Investigation Into Cancer and Nutrition (EPIC). Eur J Clin Nutr. 2016;70(3):313-9. PubMed PMID: 26419196.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Unprocessed red meat and processed meat consumption and risk of stroke in the Spanish cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC). AU - Amiano,P, AU - Chamosa,S, AU - Etxezarreta,N, AU - Arriola,L, AU - Sánchez,M-J, AU - Ardanaz,E, AU - Molina-Montes,E, AU - Chirlaque,M-D, AU - Moreno-Iribas,C, AU - Huerta,J-M, AU - Egües,N, AU - Navarro,C, AU - Requena,M, AU - Quirós,J-R, AU - Fonseca-Nunes,A, AU - Jakszyn,P, AU - González,C-A, AU - Dorronsoro,M, Y1 - 2015/09/30/ PY - 2014/08/01/received PY - 2015/07/16/revised PY - 2015/08/03/accepted PY - 2015/10/1/entrez PY - 2015/10/1/pubmed PY - 2016/12/23/medline SP - 313 EP - 9 JF - European journal of clinical nutrition JO - Eur J Clin Nutr VL - 70 IS - 3 N2 - BACKGROUND/OBJECTIVES: High intakes of unprocessed red or processed meat may increase the risk of stroke. We aimed to examine the association between unprocessed red meat, processed meat and total red meat consumption and risk of total stroke and ischaemic stroke. SUBJECTS/METHODS: Cox proportional hazards regression analyses were conducted based on the data for 41,020 men and women aged 29-69 years at baseline. RESULTS: During a mean follow-up of 13.8 years, 674 incident cases of stroke (531 ischaemic strokes, 79 haemorrhagic strokes, 42 subarachnoid haemorrhages and 22 mixed or unspecified events) were identified. After multiple adjustment, unprocessed red meat, processed meat and total red meat consumption were not correlated with incidence of total stroke or ischaemic stroke in either men or women. The hazard ratios (HRs) for unprocessed red meat and processed meat and risk of total stroke comparing the highest with the lowest quintiles were, respectively, 0.81 (95% confidence interval (CI) 0.54-1.21; P-trend=0.15) and 0.92 (95% CI 0.64-1.32; P-trend=0.82) in men and 1.21 (95% CI 0.79-1.85; P-trend=0.10) and 0.81 (95% CI 0.51-1.27; P-trend=0.17) in women. The HRs for unprocessed red meat and processed meat and risk of ischaemic stroke were, respectively, 0.80 (95% CI 0.51-1.25; P-trend=0.51) and 0.86 (95% CI 0.57-1.29; P-trend=0.77) in men and 1.24 (95% CI 0.74-2.05; P-trend=0.13) and 0.82 (95% CI 0.47-1.42; P-trend=0.31) in women. CONCLUSIONS: In the Spanish European Prospective Investigation into Cancer and Nutrition (EPIC) cohort, unprocessed red meat and processed meat consumption were not associated with risk of stroke in men or women. SN - 1476-5640 UR - https://www.unboundmedicine.com/medline/citation/26419196/Unprocessed_red_meat_and_processed_meat_consumption_and_risk_of_stroke_in_the_Spanish_cohort_of_the_European_Prospective_Investigation_into_Cancer_and_Nutrition__EPIC__ L2 - http://dx.doi.org/10.1038/ejcn.2015.150 DB - PRIME DP - Unbound Medicine ER -