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Red Meat Consumption and Mortality

Red Meat Consumption and Mortality ORIGINAL INVESTIGATION Results From 2 Prospective Cohort Studies An Pan, PhD; Qi Sun, MD, ScD; Adam M. Bernstein, MD, ScD; Matthias B. Schulze, DrPH; JoAnn E. Manson, MD, DrPH; Meir J. Stampfer, MD, DrPH; Walter C. Willett, MD, DrPH; Frank B. Hu, MD, PhD Background: Red meat consumption has been associ- 1.23) and 1.21 (1.13-1.31) for CVD mortality and 1.10 ated with an increased risk of chronic diseases. How- (1.06-1.14) and 1.16 (1.09-1.23) for cancer mortality. We ever, its relationship with mortality remains uncertain. estimated that substitutions of 1 serving per day of other foods (including fish, poultry, nuts, legumes, low-fat dairy, Methods: We prospectively observed 37 698 men from and whole grains) for 1 serving per day of red meat were the Health Professionals Follow-up Study (1986-2008) associated with a 7% to 19% lower mortality risk. We also and 83 644 women from the Nurses’ Health Study (1980- estimated that 9.3% of deaths in men and 7.6% in women 2008) who were free of cardiovascular disease (CVD) and in these cohorts could be prevented at the end of fol- cancer at baseline. Diet was assessed by validated food low-up if all the individuals consumed fewer than 0.5 serv- http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png JAMA Internal Medicine American Medical Association

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Publisher
American Medical Association
Copyright
Copyright 2012 American Medical Association. All Rights Reserved. Applicable FARS/DFARS Restrictions Apply to Government Use.
ISSN
2168-6106
eISSN
2168-6114
DOI
10.1001/archinternmed.2011.2287
pmid
22412075
Publisher site
See Article on Publisher Site

Abstract

ORIGINAL INVESTIGATION Results From 2 Prospective Cohort Studies An Pan, PhD; Qi Sun, MD, ScD; Adam M. Bernstein, MD, ScD; Matthias B. Schulze, DrPH; JoAnn E. Manson, MD, DrPH; Meir J. Stampfer, MD, DrPH; Walter C. Willett, MD, DrPH; Frank B. Hu, MD, PhD Background: Red meat consumption has been associ- 1.23) and 1.21 (1.13-1.31) for CVD mortality and 1.10 ated with an increased risk of chronic diseases. How- (1.06-1.14) and 1.16 (1.09-1.23) for cancer mortality. We ever, its relationship with mortality remains uncertain. estimated that substitutions of 1 serving per day of other foods (including fish, poultry, nuts, legumes, low-fat dairy, Methods: We prospectively observed 37 698 men from and whole grains) for 1 serving per day of red meat were the Health Professionals Follow-up Study (1986-2008) associated with a 7% to 19% lower mortality risk. We also and 83 644 women from the Nurses’ Health Study (1980- estimated that 9.3% of deaths in men and 7.6% in women 2008) who were free of cardiovascular disease (CVD) and in these cohorts could be prevented at the end of fol- cancer at baseline. Diet was assessed by validated food low-up if all the individuals consumed fewer than 0.5 serv-

Journal

JAMA Internal MedicineAmerican Medical Association

Published: Apr 9, 2012

References