近日，美国哈佛大学T.H.Chan公共卫生学院Frank B Hu教授课题组通过两项前瞻性队列研究，确定了美国女性和男性中红肉消费变化情况与总死亡率和特定死亡率之间的关系。该研究于2019年6月12日发表于国际学术期刊《英国医学期刊》杂志上。

红肉是西方人群饮食结构的主要组成部分。近几十年来，尽管美国红肉的平均消费量有所下降，但仍是全球平均消费水平的两倍多。本项研究招募了53553位女性和27916位男性研究对象，所有研究对象没有基础性心血管疾病或癌症疾病。随访期间，共计14019例研究对象死亡（同期全国死亡人数总数为120万）。8年来红肉消费量的增加与随后8年内女性和男性增长的死亡率风险呈正相关(增长趋势两性别组：P < 0.05，异质性P值为0.97)。 每天多食用至少半份红肉将提高10%的死亡风险率(合并危险比例为1.10, 95%置信区间在1.04到1.17之间，以下同)。 每天至少增加摄入半份经过加工的红肉将提高13%的死亡风险率(1.13、1.04至1.23)，而每日多摄入半份未加工红肉，将提高9%的死亡风险率(1.09、1.02至1.17)。 每天减少食用加工或未加工的红肉与死亡风险率高低无关。

根据年龄、体能活动、饮食质量、吸烟状况或饮酒情况划分的不同亚组内，红肉消费量增加与死亡风险增加之间的关系是一致的。总而言之，红肉消费量的增加，特别是摄入更多的加工肉类，与总体死亡率的升高密切相关。

附：英文原文

Title: Association of changes in red meat consumption with total and cause specific mortality among US women and men: two prospective cohort studies

Author: Yan Zheng, Yanping Li, Ambika Satija, An Pan, Mercedes Sotos-Prieto, Eric Rimm, Walter C Willett, Frank B Hu

Issue&Volume:vol 365, issue 8203,2019

Abstract

Objective To evaluate the association of changes in red meat consumption with total and cause specific mortality in women and men.

Design Two prospective cohort studies with repeated measures of diet and lifestyle factors.

Setting Nurses’ Health Study and the Health Professionals Follow-up Study, United States.

Participants 53 553 women and 27 916 men without cardiovascular disease or cancer at baseline.

Main outcome measure Death confirmed by state vital statistics records, the national death index, or reported by families and the postal system.

Results 14 019 deaths occurred during 1.2 million person years of follow-up. Increases in red meat consumption over eight years were associated with a higher mortality risk in the subsequent eight years among women and men (both P for trend<0.05, P for heterogeneity=0.97). An increase in total red meat consumption of at least half a serving per day was associated with a 10% higher mortality risk (pooled hazard ratio 1.10, 95% confidence interval 1.04 to 1.17). For processed and unprocessed red meat consumption, an increase of at least half a serving per day was associated with a 13% higher mortality risk (1.13, 1.04 to 1.23) and a 9% higher mortality risk (1.09, 1.02 to 1.17), respectively. A decrease in consumption of processed or unprocessed red meat of at least half a serving per day was not associated with mortality risk. The association between increased red meat consumption and mortality risk was consistent across subgroups defined by age, physical activity, dietary quality, smoking status, or alcohol consumption.

Conclusion Increases in red meat consumption, especially processed meat, were associated with higher overall mortality rates.

DOI: https://doi.org/10.1136/bmj.l2110

Source: https://www.bmj.com/content/365/bmj.l2110