Red and processed meat consumption and risk of incident cardiovascular disease and mortality: Isfahan cohort study

Int J Food Sci Nutr. 2021 Oct 28:1-10. doi: 10.1080/09637486.2021.1993797. Online ahead of print.ABSTRACTTo investigate the cardiovascular risks associated with red and/or processed meat intake in a large population-based cohort study in Iran. A total of 5432 participants from the Isfahan Cohort Study (ICS) were enrolled. Diet was assessed using a validated, 48-item food frequency questionnaire. Cox proportional hazards regression models were applied to calculate hazard ratios (HRs) for the CVD risk associated with red and processed meat intake. Median follow-up was 11.2 years. Compared to the first tertile, the highest tertile of red meat intake, either alone or in combination with processed meat was associated with a 50% reduced risk of stroke (95% CI: 0.31-0.77; 95% CI: 0.33-0.82, respectively), but increased risk of CVD mortality with corresponding HRs of 1.58 (95% CI: 1.06-2.35) and 1.47 (95% CI: 1.02-2.08), respectively. Red meat and red plus processed meat intake were inversely associated with stroke risk, but positively linked with CVD mortality.PMID:34708679 | DOI:10.1080/09637486.2021.1993797

Source: International Journal of Food Sciences and Nutrition - October 28, 2021 Category: Nutrition Authors: Narges Grau Noushin Mohammadifard Razieh Hassannejhad Fahimeh Haghighatdoost Masoumeh Sadeghi Mohammad Talaei Firoozeh Sajjadi Yiannis Mavrommatis Nizal Sarrafzadegan Source Type: research