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Consumption of Unprocessed and Processed Red Meat and the Risk of Chronic Obstructive Pulmonary Disease: A Prospective Cohort Study of Men.

Abstract

Consumption of both processed and unprocessed red meat has been associated with a higher risk of major chronic diseases. However, only processed meat consumption has been studied in relation to chronic obstructive pulmonary disease (COPD). Therefore, we endeavored to determine the association between the risk of COPD and consumption of processed and unprocessed red meat while taking into account smoking status. The population-based prospective Cohort of Swedish Men included 43,848 men who were 45-79 years of age and had no history of COPD or cancer at baseline. Meat consumption was assessed using a self-administered questionnaire in 1997. During 13.2 years of follow-up, 1,909 COPD cases were ascertained. Consumption of processed meat was associated with risk of COPD: Compared with men who consumed less than 25 g/day of processed meat, men who consumed 75 g/day or more had a multivariable-adjusted hazard ratio of 1.21 (95% confidence interval: 1.02, 1.44; P for trend = 0.03). The positive association was confined to current smokers (P for interaction = 0.003); among smokers who consumed 75 g/day or more of processed red meat, the hazard ratio was 1.26 (95% confidence interval: 1.00, 1.60) when compared with persons who consumed less than 25 g/day. Consumption of unprocessed red meat was not associated with COPD incidence. Findings from this prospective study indicate that high consumption of processed red meat is associated with an increased COPD risk among smokers.

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  • Authors

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    Source

    American journal of epidemiology 184:11 2016 Dec 01 pg 829-836

    MeSH

    Aged
    Alcohol Drinking
    Body Weight
    Diet
    Exercise
    Humans
    Hypertension
    Incidence
    Male
    Meat Products
    Middle Aged
    Proportional Hazards Models
    Prospective Studies
    Pulmonary Disease, Chronic Obstructive
    Red Meat
    Risk Factors
    Smoking
    Socioeconomic Factors
    Sweden

    Pub Type(s)

    Journal Article

    Language

    eng

    PubMed ID

    27789447

    Citation

    Kaluza, Joanna, et al. "Consumption of Unprocessed and Processed Red Meat and the Risk of Chronic Obstructive Pulmonary Disease: a Prospective Cohort Study of Men." American Journal of Epidemiology, vol. 184, no. 11, 2016, pp. 829-836.
    Kaluza J, Larsson SC, Linden A, et al. Consumption of Unprocessed and Processed Red Meat and the Risk of Chronic Obstructive Pulmonary Disease: A Prospective Cohort Study of Men. Am J Epidemiol. 2016;184(11):829-836.
    Kaluza, J., Larsson, S. C., Linden, A., & Wolk, A. (2016). Consumption of Unprocessed and Processed Red Meat and the Risk of Chronic Obstructive Pulmonary Disease: A Prospective Cohort Study of Men. American Journal of Epidemiology, 184(11), pp. 829-836.
    Kaluza J, et al. Consumption of Unprocessed and Processed Red Meat and the Risk of Chronic Obstructive Pulmonary Disease: a Prospective Cohort Study of Men. Am J Epidemiol. 2016 Dec 1;184(11):829-836. PubMed PMID: 27789447.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Consumption of Unprocessed and Processed Red Meat and the Risk of Chronic Obstructive Pulmonary Disease: A Prospective Cohort Study of Men. AU - Kaluza,Joanna, AU - Larsson,Susanna C, AU - Linden,Anders, AU - Wolk,Alicja, Y1 - 2016/10/27/ PY - 2015/09/15/received PY - 2016/03/14/accepted PY - 2016/10/30/pubmed PY - 2017/5/18/medline PY - 2016/10/30/entrez KW - chronic obstructive pulmonary disease KW - processed meat KW - prospective cohort study KW - red meat SP - 829 EP - 836 JF - American journal of epidemiology JO - Am. J. Epidemiol. VL - 184 IS - 11 N2 - Consumption of both processed and unprocessed red meat has been associated with a higher risk of major chronic diseases. However, only processed meat consumption has been studied in relation to chronic obstructive pulmonary disease (COPD). Therefore, we endeavored to determine the association between the risk of COPD and consumption of processed and unprocessed red meat while taking into account smoking status. The population-based prospective Cohort of Swedish Men included 43,848 men who were 45-79 years of age and had no history of COPD or cancer at baseline. Meat consumption was assessed using a self-administered questionnaire in 1997. During 13.2 years of follow-up, 1,909 COPD cases were ascertained. Consumption of processed meat was associated with risk of COPD: Compared with men who consumed less than 25 g/day of processed meat, men who consumed 75 g/day or more had a multivariable-adjusted hazard ratio of 1.21 (95% confidence interval: 1.02, 1.44; P for trend = 0.03). The positive association was confined to current smokers (P for interaction = 0.003); among smokers who consumed 75 g/day or more of processed red meat, the hazard ratio was 1.26 (95% confidence interval: 1.00, 1.60) when compared with persons who consumed less than 25 g/day. Consumption of unprocessed red meat was not associated with COPD incidence. Findings from this prospective study indicate that high consumption of processed red meat is associated with an increased COPD risk among smokers. SN - 1476-6256 UR - https://www.unboundmedicine.com/medline/citation/27789447/full_citation L2 - https://academic.oup.com/aje/article-lookup/doi/10.1093/aje/kww101 DB - PRIME DP - Unbound Medicine ER -