Meat consumption and mortality - results from the European Prospective Investigation into Cancer and Nutrition
(2013) In BMC Medicine 11.- Abstract
- Background: Recently, 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). Methods: Included 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... (More)
- Background: Recently, 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). Methods: Included 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. Results: As 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. Conclusions: The 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. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/3821868
- author
- Rohrmann, Sabine
; Overvad, Kim
; Bueno-de-Mesquita, H. Bas
; Jakobsen, Marianne U.
; Egeberg, Rikke
; Tjonneland, Anne
; Nailler, Laura
; Boutron-Ruault, Marie-Christine
; Clavel-Chapelon, Francoise
; Krogh, Vittorio
; Palli, Domenico
; Panico, Salvatore
; Tumino, Rosario
; Ricceri, Fulvio
; Bergmann, Manuela M.
; Boeing, Heiner
; Li, Kuanrong
; Kaaks, Rudolf
; Khaw, Kay-Tee
; Wareham, Nicholas J.
; Crowe, Francesca L.
; Key, Timothy J.
; Naska, Androniki
; Trichopoulou, Antonia
; Trichopoulos, Dimitirios
; Leenders, Max
; Peeters, Petra H. M.
; Engeset, Dagrun
; Parr, Christine L.
; Skeie, Guri
; Jakszyn, Paula
; Sanchez, Maria-Jose
; Huerta, Jose M.
; Luisa Redondo, M.
; Barricarte, Aurelio
; Amiano, Pilar
; Drake, Isabel
LU
; Sonestedt, Emily
LU
; Hallmans, Goran
; Johansson, Ingegerd
; Fedirko, Veronika
; Romieux, Isabelle
; Ferrari, Pietro
; Norat, Teresa
; Vergnaud, Anne C.
; Riboli, Elio
and Linseisen, Jakob
(Less) - organization
- publishing date
- 2013
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- diet, meat, mortality, cohort, Europe, cardiovascular, cancer
- in
- BMC Medicine
- volume
- 11
- article number
- 63
- publisher
- BioMed Central (BMC)
- external identifiers
-
- wos:000318437100001
- scopus:84874590719
- pmid:23497300
- ISSN
- 1741-7015
- DOI
- 10.1186/1741-7015-11-63
- language
- English
- LU publication?
- yes
- id
- 0fe5f4d9-2565-4359-be2f-7cb4899e3b29 (old id 3821868)
- date added to LUP
- 2016-04-01 14:34:21
- date last changed
- 2022-04-22 03:41:06
@article{0fe5f4d9-2565-4359-be2f-7cb4899e3b29,
abstract = {{Background: Recently, 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). Methods: Included 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. Results: As 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. Conclusions: The 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.}},
author = {{Rohrmann, Sabine and Overvad, Kim and Bueno-de-Mesquita, H. Bas and Jakobsen, Marianne U. and Egeberg, Rikke and Tjonneland, Anne and Nailler, Laura and Boutron-Ruault, Marie-Christine and Clavel-Chapelon, Francoise and Krogh, Vittorio and Palli, Domenico and Panico, Salvatore and Tumino, Rosario and Ricceri, Fulvio and Bergmann, Manuela M. and Boeing, Heiner and Li, Kuanrong and Kaaks, Rudolf and Khaw, Kay-Tee and Wareham, Nicholas J. and Crowe, Francesca L. and Key, Timothy J. and Naska, Androniki and Trichopoulou, Antonia and Trichopoulos, Dimitirios and Leenders, Max and Peeters, Petra H. M. and Engeset, Dagrun and Parr, Christine L. and Skeie, Guri and Jakszyn, Paula and Sanchez, Maria-Jose and Huerta, Jose M. and Luisa Redondo, M. and Barricarte, Aurelio and Amiano, Pilar and Drake, Isabel and Sonestedt, Emily and Hallmans, Goran and Johansson, Ingegerd and Fedirko, Veronika and Romieux, Isabelle and Ferrari, Pietro and Norat, Teresa and Vergnaud, Anne C. and Riboli, Elio and Linseisen, Jakob}},
issn = {{1741-7015}},
keywords = {{diet; meat; mortality; cohort; Europe; cardiovascular; cancer}},
language = {{eng}},
publisher = {{BioMed Central (BMC)}},
series = {{BMC Medicine}},
title = {{Meat consumption and mortality - results from the European Prospective Investigation into Cancer and Nutrition}},
url = {{https://lup.lub.lu.se/search/files/4042818/4114220.pdf}},
doi = {{10.1186/1741-7015-11-63}},
volume = {{11}},
year = {{2013}},
}