RT Journal Article
T1 Meat consumption and mortality - results from the European Prospective Investigation into Cancer and Nutrition.
A1 Rohrmann, Sabine
A1 Overvad, Kim
A1 Bueno-de-Mesquita, H Bas
A1 Jakobsen, Marianne U
A1 Egeberg, Rikke
A1 Tjønneland, Anne
A1 Nailler, Laura
A1 Boutron-Ruault, Marie-Christine
A1 Clavel-Chapelon, Françoise
A1 Krogh, Vittorio
A1 Palli, Domenico
A1 Panico, Salvatore
A1 Tumino, Rosario
A1 Ricceri, Fulvio
A1 Bergmann, Manuela M
A1 Boeing, Heiner
A1 Li, Kuanrong
A1 Kaaks, Rudolf
A1 Khaw, Kay-Tee
A1 Wareham, Nicholas J
A1 Crowe, Francesca L
A1 Key, Timothy J
A1 Naska, Androniki
A1 Trichopoulou, Antonia
A1 Trichopoulos, Dimitirios
A1 Leenders, Max
A1 Peeters, Petra H M
A1 Engeset, Dagrun
A1 Parr, Christine L
A1 Skeie, Guri
A1 Jakszyn, Paula
A1 Sanchez-Perez, Maria-Jose
A1 Huerta, José M
A1 Redondo, M Luisa
A1 Barricarte, Aurelio
A1 Amiano, Pilar
A1 Drake, Isabel
A1 Sonestedt, Emily
A1 Hallmans, Göran
A1 Johansson, Ingegerd
A1 Fedirko, Veronika
A1 Romieux, Isabelle
A1 Ferrari, Pietro
A1 Norat, Teresa
A1 Vergnaud, Anne C
A1 Riboli, Elio
A1 Linseisen, Jakob
K1 Mortality
K1 Cohort
K1 Europe
K1 cardiovascular
K1 cancer
K1 Diet
K1 Meat
K1 Enfermedades cardiovasculares
K1 Estudios de cohortes
K1 Neoplasias
AB BACKGROUNDRecently, some US cohorts have shown a moderate association between red and processed meat consumption and mortality supporting the results of previous studies among vegetarians. The aim of this study was to examine the association of red meat, processed meat, and poultry consumption with the risk of early death in the European Prospective Investigation into Cancer and Nutrition (EPIC).METHODSIncluded in the analysis were 448,568 men and women without prevalent cancer, stroke, or myocardial infarction, and with complete information on diet, smoking, physical activity and body mass index, who were between 35 and 69 years old at baseline. Cox proportional hazards regression was used to examine the association of meat consumption with all-cause and cause-specific mortality.RESULTSAs of June 2009, 26,344 deaths were observed. After multivariate adjustment, a high consumption of red meat was related to higher all-cause mortality (hazard ratio (HR) = 1.14, 95% confidence interval (CI) 1.01 to 1.28, 160+ versus 10 to 19.9 g/day), and the association was stronger for processed meat (HR = 1.44, 95% CI 1.24 to 1.66, 160+ versus 10 to 19.9 g/day). After correction for measurement error, higher all-cause mortality remained significant only for processed meat (HR = 1.18, 95% CI 1.11 to 1.25, per 50 g/d). We estimated that 3.3% (95% CI 1.5% to 5.0%) of deaths could be prevented if all participants had a processed meat consumption of less than 20 g/day. Significant associations with processed meat intake were observed for cardiovascular diseases, cancer, and 'other causes of death'. The consumption of poultry was not related to all-cause mortality.CONCLUSIONSThe results of our analysis support a moderate positive association between processed meat consumption and mortality, in particular due to cardiovascular diseases, but also to cancer.
PB BioMed Central
SN 1741-7015
YR 2013
FD 2013-03-07
LK http://hdl.handle.net/10668/1282
UL http://hdl.handle.net/10668/1282
LA en
NO Rohrmann S, Overvad K, Bueno-de-Mesquita HB, Jakobsen MU, Egeberg R, Tjønneland A, et al. Meat consumption and mortality--results from the European Prospective Investigation into Cancer and Nutrition. BMC Med. 2013; 11:63
NO Journal Article; Research Support, Non-U.S. Gov't;
DS RISalud
RD Apr 8, 2025