Red Meat Consumption and Mortality by An Pan, PhD, Qi Sun MD, ScD et al Harvard Medical School
Methods: We prospectively observed 37698 men from the Health Professionals Follow-up Study from 1986 to 2008 and 83644 women from the Nurses' Health Study from 1980 to 2008 who were free of cardiovascular disease(CVD) and cancer at baseline. Diet was assessed by validated food frequency questionaires and updated every 4 years.
Results: We documented 23926 deaths including 5910 CVD and 9464 cancer deaths during 2.96 million person years of follow-up. After multivariate adjustment for major lifestyle and dietary risk factors, the pooled hazard ratio(HR)(95%CI) of total mortality for a 1-serving-per-day increase was 1.13(1.07-1.20) for unprocessed red meat and 1.20(1.15-1.24) for processed red meat. The corresponding HRs(95% CIs) were 1.18(1.13-1.23) and 1.21(1.13-1.31) for CVD mortality and 1.10(1.06-1.14) and 1.16(1.09-1.23) for cancer mortality. We estimated that substitutions of 1 serving per day of other foods including fish, poultry, nuts, legumes, low fat dairy, and whole grains for 1 serving per day of red meat were associated with a 7% to 19% lower mortality risk. We also estimated that 9.3% of deaths in men and 7.6% in women in these cohorts could be prevented at the end of follow-up if all the individuals consumed fewer than 0.5 servings per day, approximately 42 grams per day, of red meat. Conclusions: Red meat consumption is associated with an increased risk of total, CVD, and cancer mortality. Substitution of other healthy protein sources for red meat is associated with a lower mortality risk. ㅡ Arch Intern Med. 2012:172(7):555-563, March 12, 2012
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The unprocessed red meat included beef, pork, lamb as main dish,
hamburger, and beef, pork or lamb as a sandwich or mixed dish.
The standard serving size was 85 gram(3 oz) for unprocessed red meat.
Processed red meat included bacon(2 slices 13 gram), hot dogs(one, 45 gram),
and sausage, salami, bologna and other processed red meats(1 piece, 28 gram).