RT Journal Article
T1 Consumption of Meat, Fish, Dairy Products, and Eggs and Risk of Ischemic Heart Disease.
A1 Key, Timothy J
A1 Appleby, Paul N
A1 Bradbury, Kathryn E
A1 Sweeting, Michael
A1 Wood, Angela
A1 Johansson, Ingegerd
A1 Kühn, Tilman
A1 Steur, Marinka
A1 Weiderpass, Elisabete
A1 Wennberg, Maria
A1 Lund Würtz, Anne Mette
A1 Agudo, Antonio
A1 Andersson, Jonas
A1 Arriola, Larraitz
A1 Boeing, Heiner
A1 Boer, Jolanda M A
A1 Bonnet, Fabrice
A1 Boutron-Ruault, Marie-Christine
A1 Cross, Amanda J
A1 Ericson, Ulrika
A1 Fagherazzi, Guy
A1 Ferrari, Pietro
A1 Gunter, Marc
A1 Huerta, José María
A1 Katzke, Verena
A1 Khaw, Kay-Tee
A1 Krogh, Vittorio
A1 La Vecchia, Carlo
A1 Matullo, Giuseppe
A1 Moreno-Iribas, Conchi
A1 Naska, Androniki
A1 Nilsson, Lena Maria
A1 Olsen, Anja
A1 Overvad, Kim
A1 Palli, Domenico
A1 Panico, Salvatore
A1 Molina-Portillo, Elena
A1 Quirós, J Ramón
A1 Skeie, Guri
A1 Sluijs, Ivonne
A1 Sonestedt, Emily
A1 Stepien, Magdalena
A1 Tjønneland, Anne
A1 Trichopoulou, Antonia
A1 Tumino, Rosario
A1 Tzoulaki, Ioanna
A1 van der Schouw, Yvonne T
A1 Verschuren, W M Monique
A1 di Angelantonio, Emanuele
A1 Langenberg, Claudia
A1 Forouhi, Nita
A1 Wareham, Nick
A1 Butterworth, Adam
A1 Riboli, Elio
A1 Danesh, John
K1 dairy products
K1 eggs
K1 fish
K1 heart diseases
K1 meat
AB There is uncertainty about the relevance of animal foods to the pathogenesis of ischemic heart disease (IHD). We examined meat, fish, dairy products, and eggs and risk for IHD in the pan-European EPIC cohort (European Prospective Investigation Into Cancer and Nutrition). In this prospective study of 409 885 men and women in 9 European countries, diet was assessed with validated questionnaires and calibrated with 24-hour recalls. Lipids and blood pressure were measured in a subsample. During a mean of 12.6 years of follow-up, 7198 participants had a myocardial infarction or died of IHD. The relationships of animal foods with risk were examined with Cox regression with adjustment for other animal foods and relevant covariates. The hazard ratio (HR) for IHD was 1.19 (95% CI, 1.06-1.33) for a 100-g/d increment in intake of red and processed meat, and this remained significant after exclusion of the first 4 years of follow-up (HR, 1.25 [95% CI, 1.09-1.42]). Risk was inversely associated with intakes of yogurt (HR, 0.93 [95% CI, 0.89-0.98] per 100-g/d increment), cheese (HR, 0.92 [95% CI, 0.86-0.98] per 30-g/d increment), and eggs (HR, 0.93 [95% CI, 0.88-0.99] per 20-g/d increment); the associations with yogurt and eggs were attenuated and nonsignificant after exclusion of the first 4 years of follow-up. Risk was not significantly associated with intakes of poultry, fish, or milk. In analyses modeling dietary substitutions, replacement of 100 kcal/d from red and processed meat with 100 kcal/d from fatty fish, yogurt, cheese, or eggs was associated with ≈20% lower risk of IHD. Consumption of red and processed meat was positively associated with serum non-high-density lipoprotein cholesterol concentration and systolic blood pressure, and consumption of cheese was inversely associated with serum non-high-density lipoprotein cholesterol. Risk for IHD was positively associated with consumption of red and processed meat and inversely associated with consumption of yogurt, cheese, and eggs, although the associations with yogurt and eggs may be influenced by reverse causation bias. It is not clear whether the associations with red and processed meat and cheese reflect causality, but they were consistent with the associations of these foods with plasma non-high-density lipoprotein cholesterol and for red and processed meat with systolic blood pressure, which could mediate such effects.
YR 2019
FD 2019-04-22
LK http://hdl.handle.net/10668/13856
UL http://hdl.handle.net/10668/13856
LA en
DS RISalud
RD Apr 5, 2025