Meat consumption and mortality - results from the European Prospective Investigation into Cancer and Nutrition.

Sabine Rohrmann 1, 2, * Kim Overvad 3 H Bueno-De-Mesquita 4, 5 Marianne Jakobsen 3 Rikke Egeberg 6 Anne Tjønneland 6 Laura Nailler 7 Marie-Christine Boutron-Ruault 7 Françoise Clavel-Chapelon 7 Vittorio Krogh 8 Domenico Palli 9 Salvatore Panico 10 Rosario Tumino 11 Fulvio Ricceri 12 Manuela Bergmann 13 Heiner Boeing 6 Kuanrong Li 2 Rudolf Kaaks 2 Kay-Tee Khaw 14 Nicholas Wareham 15 Francesca Crowe 16 Timothy Key 16 Androniki Naska 17 Antonia Trichopoulou 6, 18 Dimitirios Trichopoulos 18, 19, 20 Max Leenders 4 Petra Peeters 21, 22 Dagrun Engeset 23 Christine Parr 24 Guri Skeie 6 Paula Jakszyn 25 María-José Sánchez 26, 27 José Huerta 6, 28 M Redondo 29 Aurelio Barricarte 6, 30 Pilar Amiano 6, 31 Isabel Drake 32 Emily Sonestedt 6 Göran Hallmans 33 Ingegerd Johansson 34 Veronika Fedirko 35 Isabelle Romieux 6 Pietro Ferrari 6 Teresa Norat 22 Anne Vergnaud 22 Elio Riboli 22 And Linseisen 2, 36
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.
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BMC Medicine, BioMed Central, 2013, 11 (1), pp.63. 〈10.1186/1741-7015-11-63〉
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Sabine Rohrmann, Kim Overvad, H Bueno-De-Mesquita, Marianne Jakobsen, Rikke Egeberg, et al.. Meat consumption and mortality - results from the European Prospective Investigation into Cancer and Nutrition.. BMC Medicine, BioMed Central, 2013, 11 (1), pp.63. 〈10.1186/1741-7015-11-63〉. 〈inserm-00798548〉

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