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Sökning: onr:"swepub:oai:DiVA.org:umu-158691" > Consumption of Meat...

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FältnamnIndikatorerMetadata
00006114naa a2200973 4500
001oai:DiVA.org:umu-158691
003SwePub
008190507s2019 | |||||||||||000 ||eng|
0247 a https://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-1586912 URI
0247 a https://doi.org/10.1161/CIRCULATIONAHA.118.0388132 DOI
040 a (SwePub)umu
041 a engb eng
042 9 SwePub
072 7a ref2 swepub-contenttype
072 7a art2 swepub-publicationtype
1001 a Key, Timothy J.4 aut
2451 0a Consumption of Meat, Fish, Dairy Products, Eggs and Risk of Ischemic Heart Disease :b A Prospective Study of 7198 Incident Cases Among 409,885 Participants in the Pan-European EPIC Cohort
264 1b Wolters Kluwer,c 2019
338 a electronic2 rdacarrier
520 a BACKGROUND: There is uncertainty about the relevance of animal foods to the etiology of ischemic heart disease (IHD). We examined meat, fish, dairy products and eggs and risk for IHD in the pan-European EPIC cohort.METHODS: A prospective study of 409,885 men and women in nine European countries. Diet was assessed using validated questionnaires, calibrated using 24-hour recalls. Lipids and blood pressure were measured in a subsample. During 12.6 years mean follow up, 7198 participants had a myocardial infarction or died from IHD. The relationships of animal foods with risk were examined using Cox regression with adjustment for other animal foods and relevant covariates.RESULTS: The hazard ratio (HR) for IHD was 1.19 (95% CI 1.06-1.33) for a 100 g/d increment in intake of red and processed meat, and this remained significant after excluding the first 4 years of follow-up (HR 1.25 [1.09-1.42]). Risk was inversely associated with intakes of yogurt (HR 0.93 [0.89-0.98] per 100 g/d increment), cheese (HR 0.92 [0.86-0.98] per 30 g/d increment) and eggs (HR 0.93 [0.88-0.99] per 20 g/d increment); the associations with yogurt and eggs were attenuated and non-significant after excluding the first 4 years of follow-up. Risk was not significantly associated with intakes of poultry, fish or milk. In analyses modelling dietary substitutions, replacement of 100 kcal/d from red and processed meat with 100 kcal/d from fatty fish, yogurt, cheese or eggs was associated with approximately 20% lower risk of IHD. Consumption of red and processed meat was positively associated with serum non-HDL cholesterol concentration and systolic blood pressure, and consumption of cheese was inversely associated with serum non-HDL cholesterol.CONCLUSIONS: Risk for IHD was positively associated with consumption of red and processed meat, and inversely associated with consumption of yogurt, cheese and eggs, although the associations with yogurt and eggs may be influenced by reverse causation bias. It is not clear whether the associations with red and processed meat and cheese reflect causality, but they were consistent with the associations of these foods with plasma non-HDL cholesterol, and for red and processed meat with systolic blood pressure, which could mediate such effects.
653 a dairy products
653 a eggs
653 a fish
653 a meat
7001 a Appleby, Paul N.4 aut
7001 a Bradbury, Kathryn E.4 aut
7001 a Sweeting, Michael4 aut
7001 a Wood, Angela4 aut
7001 a Johansson, Ingegerdu Umeå universitet,Institutionen för odontologi4 aut0 (Swepub:umu)injo0003
7001 a Kühn, Tilman4 aut
7001 a Steur, Marinka4 aut
7001 a Weiderpass, Elisabete4 aut
7001 a Wennberg, Maria,d 1974-u Umeå universitet,Näringsforskning4 aut0 (Swepub:umu)mawe0024
7001 a Würtz, Anne Mette Lund4 aut
7001 a Agudo, Antonio4 aut
7001 a Andersson, Jonas,d 1977-u Umeå universitet,Avdelningen för medicin,Research Unit Skellefteå, Umeå University4 aut0 (Swepub:umu)jasaon96
7001 a Arriola, Larraitz4 aut
7001 a Boeing, Heiner4 aut
7001 a Boer, Jolanda M. A.4 aut
7001 a Bonnet, Fabrice4 aut
7001 a Boutron-Ruault, Marie-Christine4 aut
7001 a Cross, Amanda J.4 aut
7001 a Ericson, Ulrika4 aut
7001 a Fagherazzi, Guy4 aut
7001 a Ferrari, Pietro4 aut
7001 a Gunter, Marc4 aut
7001 a Huerta, José María4 aut
7001 a Katzke, Verena4 aut
7001 a Khaw, Kay-Tee4 aut
7001 a Krogh, Vittorio4 aut
7001 a La Vecchia, Carlo4 aut
7001 a Matullo, Giuseppe4 aut
7001 a Moreno-Iribas, Conchi4 aut
7001 a Naska, Androniki4 aut
7001 a Nilsson, Lena Maria,d 1965-u Umeå universitet,Arktiskt centrum vid Umeå universitet (Arcum)4 aut0 (Swepub:umu)leni0002
7001 a Olsen, Anja4 aut
7001 a Overvad, Kim4 aut
7001 a Palli, Domenico4 aut
7001 a Panico, Salvatore4 aut
7001 a Molina-Portillo, Elena4 aut
7001 a Quirós, J. Ramón4 aut
7001 a Skeie, Guri4 aut
7001 a Sluijs, Ivonne4 aut
7001 a Sonestedt, Emily4 aut
7001 a Stepien, Magdalena4 aut
7001 a Tjønneland, Anne4 aut
7001 a Trichopoulou, Antonia4 aut
7001 a Tumino, Rosario4 aut
7001 a Tzoulaki, Ioanna4 aut
7001 a van der Schouw, Yvonne T.4 aut
7001 a Verschuren, W. M. Monique4 aut
7001 a Di Angelantonio, Emanuele4 aut
7001 a Langenberg, Claudia4 aut
7001 a Forouhi, Nita4 aut
7001 a Wareham, Nick4 aut
7001 a Butterworth, Adam4 aut
7001 a Riboli, Elio4 aut
7001 a Danesh, John4 aut
7102 a Umeå universitetb Institutionen för odontologi4 org
7730 t Circulationd : Wolters Kluwerg 139:25, s. 2835-2845q 139:25<2835-2845x 0009-7322x 1524-4539
8564 u https://doi.org/10.1161/CIRCULATIONAHA.118.038813y Fulltext
8564 u https://umu.diva-portal.org/smash/get/diva2:1314074/FULLTEXT02.pdfx primaryx Raw objecty fulltext:print
8564 8u https://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-158691
8564 8u https://doi.org/10.1161/CIRCULATIONAHA.118.038813

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