Dietary questions as determinants of mortality: the OXCHECK experience

Whiteman, David C.; Muir, John; Jones, Lesley; Murphy, Mike; Key, Tim

doi:10.1017/s136898009900066x

Cited by 47 publications

(65 citation statements)

References 9 publications

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“…There is mixed evidence from prospective studies concerning a role of dairy food consumption in mortality risk (10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29). Consistent with our results, in the Whitehall II Study (21), higher consumption of dairy products was associated with reduced all-cause mortality risk in comparison with the lowest intake.…”

Section: Discussionsupporting

confidence: 86%

Dairy Food Intake and All-Cause, Cardiovascular Disease, and Cancer Mortality

Farvid¹,

Malekshah²,

Pourshams³

et al. 2017

American Journal of Epidemiology

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We investigated the association between dairy product consumption and all-cause, cardiovascular disease (CVD), and cancer mortality in the Golestan Cohort Study, a prospective cohort study launched in January 2004 in Golestan Province, northeastern Iran. A total of 42,403 men and women participated in the study and completed a diet questionnaire at enrollment. Cox proportional hazards models were used to estimate hazard ratios and 95% confidence intervals. We documented 3,291 deaths (1,467 from CVD and 859 from cancer) during 11 years of follow-up (2004-2015). The highest quintile of total dairy product consumption (versus the lowest) was associated with 19% lower all-cause mortality risk (hazard ratio (HR) = 0.81, 95% confidence interval (CI): 0.72, 0.91; P trend = 0.006) and 28% lower CVD mortality risk (HR = 0.72, 95% CI: 0.60, 0.86; P trend = 0.005). High consumption of low-fat dairy food was associated with lower risk of all-cause (HR = 0.83, 95% CI: 0.73, 0.94; P trend = 0.002) and CVD (HR = 0.74, 95% CI: 0.61, 0.89; P trend = 0.001) mortality. We noted 11% lower all-cause mortality and 16% lower CVD mortality risk with high yogurt intake. Cheese intake was associated with 16% lower all-cause mortality and 26% lower CVD mortality risk. Higher intake of high-fat dairy food and milk was not associated with all-cause or CVD mortality. Neither intake of individual dairy products nor intake of total dairy products was significantly associated with overall cancer mortality. High consumption of dairy products, especially yogurt and cheese, may reduce the risk of overall and CVD mortality.

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Section: Discussionsupporting

confidence: 86%

Dairy Food Intake and All-Cause, Cardiovascular Disease, and Cancer Mortality

Farvid¹,

Malekshah²,

Pourshams³

et al. 2017

American Journal of Epidemiology

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“…Stratified analyses also showed a positive association between unprocessed red meat intake and mortality risk in the subgroup of long-term follow-up studies (≥15 years), but not in the short-term studies (<15 years). (37) Overall (I 2 = 84 . 5 %, P = 0 .…”

Section: Subgroup and Sensitivity Analysesmentioning

confidence: 99%

“…The follow-up duration ranged from 5 to 28 years. Three studies (5,6,10) were conducted in the USA, one in Australia (38) , two (9,35) in Asia and three (36,37,39) in Europe. Red and processed meat intake was measured by FFQ in all studies.…”

Section: Literature Searchmentioning

confidence: 99%

“…Unprocessed meat intake and mortality risk All-cause and cancer mortality was assessed in five studies (6,10,(35)(36)(37) and cardiovascular mortality was evaluated in six studies (6,9,10,35,36) . We cannot obtain person-years data from a study involving eight Asian cohorts (35) , thus we evaluated the summary RR comparing the highest with the lowest unprocessed red meat consumption for mortality risk in the total population.…”

Section: Study Characteristicsmentioning

confidence: 99%

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Red and processed meat consumption and mortality: dose–response meta-analysis of prospective cohort studies

Wang

Lin

Ouyang

et al. 2015

Public Health Nutr.

342

214

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Objective: To examine and quantify the potential dose-response relationship between red and processed meat consumption and risk of all-cause, cardiovascular and cancer mortality. Design: We searched MEDLINE, Embase, ISI Web of Knowledge, CINHAL, Scopus, the Cochrane library and reference lists of retrieved articles up to 30 November 2014 without language restrictions. We retrieved prospective cohort studies that reported risk estimates for all-cause, cardiovascular and cancer mortality by red and/or processed meat intake levels. The dose-response relationships were estimated using data from red and processed meat intake categories in each study. Random-effects models were used to calculate pooled relative risks and 95 % confidence intervals and to incorporate between-study variations. Results: Nine articles with seventeen prospective cohorts were eligible in this metaanalysis, including a total of 150 328 deaths. There was evidence of a non-linear association between processed meat consumption and risk of all-cause and cardiovascular mortality, but not for cancer mortality. For processed meat, the pooled relative risk with an increase of one serving per day was 1·15 (95 % CI 1·11, 1·19) for all-cause mortality (five studies; P < 0·001 for linear trend), 1·15 (95 % CI 1·07, 1·24) for cardiovascular mortality (six studies; P < 0·001) and 1·08 (95 % CI 1·06, 1·11) for cancer mortality (five studies; P < 0·001). Similar associations were found with total meat intake. The association between unprocessed red meat consumption and mortality risk was found in the US populations, but not in European or Asian populations. Conclusions: The present meta-analysis indicates that higher consumption of total red meat and processed meat is associated with an increased risk of total, cardiovascular and cancer mortality.

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“…Several prospective studies evaluated the association between meat intake and mortality (12)(13)(14)(15)(16)(17)(18)(19)(20)(21)(22)(23)(24) , some of which compared meat consumers with vegetarians (14,16,18,20) . The results of these studies mostly pointed in the direction of a positive association in particular of processed meat, consumption and all-cause mortality.…”

Section: Total Mortalitymentioning

confidence: 99%

Processed meat: the real villain?

Rohrmann

Linseisen

2015

Proc. Nutr. Soc.

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Meat is a food rich in protein, minerals such as iron and zinc as well as a variety of vitamins, in particular B vitamins. However, the content of cholesterol and saturated fat is higher than in some other food groups. Processed meat is defined as products usually made of red meat that are cured, salted or smoked (e.g. ham or bacon) in order to improve the durability of the food and/or to improve colour and taste, and often contain a high amount of minced fatty tissue (e.g. sausages). Hence, high consumption of processed foods may lead to an increased intake of saturated fats, cholesterol, salt, nitrite, haem iron, polycyclic aromatic hydrocarbons, and, depending upon the chosen food preparation method, also heterocyclic amines. Several large cohort studies have shown that a high consumption of processed (red) meat is related to increased overall and cause-specific mortality. A meta-analysis of nine cohort studies observed a higher mortality among high consumers of processed red meat (relative risk (RR) = 1·23; 95 % CI 1·17, 1·28, top v. bottom consumption category), but not unprocessed red meat (RR = 1·10; 95 % CI 0·98, 1·22). Similar associations were reported in a second meta-analysis. All studies argue that plausible mechanisms are available linking processed meat consumption and risk of chronic diseases such as CVD, diabetes mellitus or some types of cancer. However, the results of meta-analyses do show some degree of heterogeneity between studies, and it has to be taken into account that individuals with low red or processed meat consumption tend to have a healthier lifestyle in general. Hence, substantial residual confounding cannot be excluded. Information from other types of studies in man is needed to support a causal role of processed meat in the aetiology of chronic diseases, e.g. studies using the Mendelian randomisation approach.

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Dietary questions as determinants of mortality: the OXCHECK experience

Cited by 47 publications

References 9 publications

Dairy Food Intake and All-Cause, Cardiovascular Disease, and Cancer Mortality

Dairy Food Intake and All-Cause, Cardiovascular Disease, and Cancer Mortality

Red and processed meat consumption and mortality: dose–response meta-analysis of prospective cohort studies

Processed meat: the real villain?

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