RT Journal Article
T1 Reducción de carnes rojas y procesadas en la población española: ¿cuál es su impacto sobre la mortalidad cardiovascular?
T2 [Reduction of red and processed meats in the Spanish population: What is its impact on total and cardiovascular mortality?].
A1 Martin-Calvo, Nerea
A1 Bes-Rastrollo, Maira
A1 Gomez-Donoso, Clara
A1 Rodriguez-Artalejo, Fernando
A1 Vioque, Jesus
A1 Royo-Bordonada, Miguel A
A1 Bueno-Cavanillas, Aurora
A1 Ruiz-Canela, Miguel
A1 Martinez-Gonzalez, Miguel A
K1 Attributable fraction
K1 Attributable risk
K1 Cardiovascular mortality
K1 Carne procesada
K1 Carne roja
K1 Fracción atribuible
K1 Impacto poblacional
K1 Mortalidad cardiovascular
K1 Mortalidad total
K1 Mortality
K1 NutriGRADE
K1 Population impact
K1 Processed meat
K1 Red meat
K1 Riesgo atribuible
AB Quantify the impact of reducing the consumption of red/processed meats on cardiovascular mortality and all-cause mortality of the Spanish adult population based in 5 revisions published. We defined exposure as consumption of ≥3 servings/week of red or processed meats and considered four possible scenarios of exposed population (30%-60%). Based on data from the Spanish National Statistics Institute, we calculated the weighted mortality between 40 and 80years. Using the relative risks (RR) and 95% confidence intervals (CI) published by the referred revisions (RR=0.88; IC95%: 0.84-0.93 for all-cause mortality and RR=0.92; IC95%: 0.90-0.93 for cardiovascular mortality), we calculated the expected mortality rate in both exposed and unexposed categories. By multiplying these rates by the number of exposed individuals, we estimated the attributable number of yearly deaths. If 60% of the population was exposed, with a 95%CI, the number of cardiovascular deaths that could be averted each year if population consumed  Even under the most conservative assumption, the benefit, at the population level, of reducing red or processed meats consumption
PB Elsevier Doyma
YR 2020
FD 2020-08-08
LK http://hdl.handle.net/10668/16948
UL http://hdl.handle.net/10668/16948
LA es
NO Martín-Calvo N, Bes-Rastrollo M, Gómez-Donoso C, Rodríguez-Artalejo F, Vioque J, Royo-Bordonada MA, et al.  Reducción de carnes rojas y procesadas en la población española: ¿cuál es su impacto sobre la mortalidad cardiovascular? [Reduction of red and processed meats in the Spanish population: What is its impact on total and cardiovascular mortality?]. Aten Primaria. 2021 Feb;53(2):101950. Spanish.
DS RISalud
RD Apr 12, 2025