{"id":18358,"date":"2016-10-01T00:00:00","date_gmt":"2018-12-03T19:04:19","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/high-red-meat-intake-and-all-cause-cardiovascular-and-cancer\/"},"modified":"2018-12-03T20:04:19","modified_gmt":"2018-12-03T19:04:19","slug":"high-red-meat-intake-and-all-cause-cardiovascular-and-cancer","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/high-red-meat-intake-and-all-cause-cardiovascular-and-cancer\/","title":{"rendered":"High red meat intake and all-cause cardiovascular and cancer mortality: is the risk modified by fruit and vegetable intake?"},"content":{"rendered":"<p style=\"text-align:justify\"><strong>BACKGROUND<\/strong><br \/>\nHigh red meat consumption is associated with a shorter survival and higher risk of cardiovascular disease (CVD), cancer, and all-cause mortality. Fruit and vegetable (FV) consumption is associated with a longer survival and lower mortality risk. Whether high FV consumption can counterbalance the negative impact of high red meat consumption is unknown.<\/p>\n<p style=\"text-align:justify\"><strong>OBJECTIVE<\/strong><br \/>\nWe evaluated 2 large prospective cohorts of Swedish men and women (the Swedish Mammography Cohort and the Cohort of Swedish Men) to determine whether the association between red meat consumption and the risk of all-cause, CVD, and cancer-specific mortality differs across amounts of FV intake.<\/p>\n<p style=\"text-align:justify\"><strong>DESIGN<\/strong><br \/>\nThe study population included 74,645 Swedish men and women. Red meat and FV consumption were assessed through a self-administered questionnaire. We estimated HRs of all-cause, CVD, and cancer mortality according to quintiles of total red meat consumption. We next investigated possible interactions between red meat and FV consumption and evaluated the dose-response associations at low, medium, and high FV intake.<\/p>\n<p style=\"text-align:justify\"><strong>RESULTS<\/strong><br \/>\nCompared with participants in the lowest quintile of total red meat consumption, those in the highest quintile had a 21% increased risk of all-cause mortality (HR: 1.21; 95% CI: 1.13, 1.29), a 29% increased risk of CVD mortality (HR: 1.29; 95% CI: 1.14, 1.46), and no increase in the risk of cancer mortality (HR: 1.00; 95% CI: 0.88, 1.43). Results were remarkably similar across amounts of FV consumption, and no interaction between red meat and FV consumption was detected.<\/p>\n<p style=\"text-align:justify\"><strong>CONCLUSION<\/strong><br \/>\nHigh intakes of red meat were associated with a higher risk of all-cause and CVD mortality. The increased risks were consistently observed in participants with low, medium, and high FV consumption. The Swedish Mammography Cohort and the Cohort of Swedish Men were registered at clinicaltrials.gov as NCT01127698 and NCT01127711, respectively.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-18358","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"Unit of Nutritional Epidemiology, Institute of Environmental Medicine, Karolinska Institutet, Stockholm, Sweden andrea.bellavia@ki.se","annee":"2016","mois":"10","numero":"104:4","page":"1137-1143","auteurs":[{"ID":4019,"post_author":"0","post_date":"2018-12-03 17:11:37","post_date_gmt":"2018-12-03 16:11:37","post_content":"","post_title":"Andrea Bellavia","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"andrea-bellavia","to_ping":"","pinged":"","post_modified":"2018-12-03 17:11:37","post_modified_gmt":"2018-12-03 16:11:37","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/andrea-bellavia\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":5255,"post_author":"0","post_date":"2018-12-03 17:25:59","post_date_gmt":"2018-12-03 16:25:59","post_content":"","post_title":"Alicja Wolk","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"alicja-wolk","to_ping":"","pinged":"","post_modified":"2018-12-03 17:25:59","post_modified_gmt":"2018-12-03 16:25:59","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/alicja-wolk\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":18357,"post_author":"0","post_date":"2018-12-03 20:04:18","post_date_gmt":"2018-12-03 19:04:18","post_content":"","post_title":"Frej Stilling","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"frej-stilling","to_ping":"","pinged":"","post_modified":"2018-12-03 20:04:18","post_modified_gmt":"2018-12-03 19:04:18","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/frej-stilling\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"}],"sources":[{"ID":1719,"post_author":"0","post_date":"2018-12-03 16:01:56","post_date_gmt":"2018-12-03 15:01:56","post_content":"","post_title":"The American journal of clinical nutrition","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"the-american-journal-of-clinical-nutrition","to_ping":"","pinged":"","post_modified":"2018-12-03 16:01:56","post_modified_gmt":"2018-12-03 15:01:56","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/source\/the-american-journal-of-clinical-nutrition\/","menu_order":0,"post_type":"source","post_mime_type":"","comment_count":"0","filter":"raw"}]},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.6 (Yoast SEO v23.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>High red meat intake and all-cause cardiovascular and cancer mortality: is the risk modified by fruit and vegetable intake? 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