Food Sources of Saturated Fat and the Association With Mortality: A Meta-Analysis

O’Sullivan, Therese A.; Hafekost, Katherine; Mitrou, Francis; Lawrence, David

doi:10.2105/ajph.2013.301492

Cited by 142 publications

(123 citation statements)

References 50 publications

Supporting

Mentioning

114

Contrasting

Unclassified

Order By: Relevance

“…There is a need for rendering food-based guidelines more practical, scientifically sound, and easily understandable. When we considered isocaloric replacement of MUFA by SFA we observed a higher mortality risk, in accordance with results from previous studies [26,30], denoting the importance of not considering all fats as detrimental.…”

Section: Discussionsupporting

confidence: 90%

“…Nevertheless, it is essential to consider the context in which meat consumption is evaluated. For example, the effects seem to differ in Asian populations [20,22,26]; in low-income countries small amounts of added meat may significantly improve micronutrient deficits [3]. The novelty of our results relies on three points: 1) We compared in the same cohort the rates of all-cause mortality associated with red/processed meat and with SFA.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Should we recommend reductions in saturated fat intake or in red/processed meat consumption? The SUN prospective cohort study

Bes–Rastrollo

Basterra-Gortari

et al. 2018

Clinical Nutrition

View full text Add to dashboard Cite

Section: Discussionsupporting

confidence: 90%

Section: Discussionmentioning

confidence: 99%

Should we recommend reductions in saturated fat intake or in red/processed meat consumption? The SUN prospective cohort study

Bes–Rastrollo

Basterra-Gortari

et al. 2018

Clinical Nutrition

View full text Add to dashboard Cite

“…all-cause mortality risk (30,31), more recently Michaëlsson et al (20) reported a higher risk of CVD, cancer, and allcause mortality with high milk consumption in Sweden. The roles of other dairy foods, such as yogurt or cheese, in mortality risk are less clear (20,21,(23)(24)(25).…”

mentioning

confidence: 99%

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

Farvid¹,

Malekshah²,

Pourshams³

et al. 2017

American Journal of Epidemiology

View full text Add to dashboard Cite

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.

show abstract

“…In view of the fact that diet and lifestyles of vegetarians may differ from those of non-vegetarians, it is likely that the benefits are not to be ascribed to the absence of meat intake only. In another meta-analysis by O'Sullivan et al (13) , some studies included white meat in the category of total meat. Besides, another study by Larsson and Orsini (14) did not analyse the cause-specific mortality.…”

mentioning

confidence: 99%

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

View full text Add to dashboard Cite

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.

show abstract

Food Sources of Saturated Fat and the Association With Mortality: A Meta-Analysis

Cited by 142 publications

References 50 publications

Should we recommend reductions in saturated fat intake or in red/processed meat consumption? The SUN prospective cohort study

Should we recommend reductions in saturated fat intake or in red/processed meat consumption? The SUN prospective cohort study

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

Contact Info

Product

Resources

About