ORIGINAL INVESTIGATION A Prospective Study of Over Half a Million People Rashmi Sinha, PhD; Amanda J. Cross, PhD; Barry I. Graubard, PhD; Michael F. Leitzmann, MD, DrPH; Arthur Schatzkin, MD, DrPH Background: High intakes of red or processed meat may in the highest vs lowest quintile of red (HR, 1.31 [95% increase the risk of mortality. Our objective was to de- CI, 1.27-1.35], and HR, 1.36 [95% CI, 1.30-1.43], re- termine the relations of red, white, and processed meat spectively) and processed meat (HR, 1.16 [95% CI, 1.12- intakes to risk for total and cause-specific mortality. 1.20], and HR, 1.25 [95% CI, 1.20-1.31], respectively) intakes had elevated risks for overall mortality. Regard- Methods: The study population included the National ing cause-specific mortality, men and women had el- Institutes of Health–AARP (formerly known as the Ameri- evated risks for cancer mortality for red (HR, 1.22 [95% can Association of Retired Persons) Diet and Health Study CI, 1.16-1.29], and HR, 1.20 [95% CI, 1.12-1.30], re- cohort of half a million people aged 50 to 71 years at base- spectively) and processed meat (HR, 1.12 [95% CI, 1.06- line. Meat intake was estimated from a food frequency 1.19], and HR, 1.11 [95%
JAMA Internal Medicine – American Medical Association
Published: Mar 23, 2009
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