4.3万人随访30年:用植物蛋白食物代替红肉可减少冠心病
创作:mildbreeze 审核:mildbreeze 01月01日
  • 纳入美国4.3万无心血管疾病或癌症的男性,随访30年,期间发生4456例冠心病;
  • 调整饮食和非饮食风险因素后,总红肉、非加工红肉和加工红肉的日摄入量每增加1份,则冠心病风险分别升高12%、11%和15%;
  • 用植物蛋白食物(豆类、坚果、大豆等)代替总红肉、非加工红肉和加工红肉,则冠心病风险分别降低14%、13%和17%;
  • 用全谷物和乳制品代替总红肉,以及用鸡蛋代替加工红肉,也与冠心病风险降低相关。
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mildbreeze
British Medical Journal最新发表的一项对美国Health Professionals Follow-Up Study大型前瞻性队列的研究,分析了日常的红肉(尤其加工红肉)摄入量与冠心病风险的关系,以及用其他类型的食物代替红肉对冠心病风险的影响。
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Red meat intake and risk of coronary heart disease among US men: prospective cohort study

红肉摄入与美国男性的冠心病风险:前瞻性队列研究

10.1136/bmj.m4141

2020-12-02, Article

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Objectives : To study total, processed, and unprocessed red meat in relation to risk of coronary heart disease (CHD) and to estimate the effects of substituting other protein sources for red meat with CHD risk.
Design : Prospective cohort study with repeated measures of diet and lifestyle factors.
Setting : Health Professionals Follow-Up Study cohort, United States, 1986-2016.
Participants : 43 272 men without cardiovascular disease or cancer at baseline.
Main outcome measures : The primary outcome was total CHD, comprised of acute non-fatal myocardial infarction or fatal CHD. Cox models were used to estimate hazard ratios and 95% confidence intervals across categories of red meat consumption. Substitution analyses were conducted by comparing coefficients for red meat and the alternative food in models, including red meat and alternative foods as continuous variables.
Results : During 1 023 872 person years of follow-up, 4456 incident CHD events were documented of which 1860 were fatal. After multivariate adjustment for dietary and non-dietary risk factors, total, unprocessed, and processed red meat intake were each associated with a modestly higher risk of CHD (hazard ratio for one serving per day increment: 1.12 (95% confidence interval 1.06 to 1.18) for total red meat, 1.11 (1.02 to 1.21) for unprocessed red meat, and 1.15 (1.06 to 1.25) for processed red meat). Compared with red meat, the intake of one serving per day of combined plant protein sources (nuts, legumes, and soy) was associated with a lower risk of CHD (0.86 (0.80 to 0.93) compared with total red meat, 0.87 (0.79 to 0.95) compared with unprocessed red meat, and 0.83 (0.76 to 0.91) compared with processed red meat). Substitutions of whole grains and dairy products for total red meat and eggs for processed red meat were also associated with lower CHD risk.
Conclusions : Substituting high quality plant foods such as legumes, nuts, or soy for red meat might reduce the risk of CHD. Substituting whole grains and dairy products for total red meat, and eggs for processed red meat, might also reduce this risk.

First Authors:
Laila Al-Shaar

Correspondence Authors:
Walter C Willett

All Authors:
Laila Al-Shaar,Ambika Satija,Dong D Wang,Eric B Rimm,Stephanie A Smith-Warner,Meir J Stampfer,Frank B Hu,Walter C Willett

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