Consumption of different types of meat and the risk of chronic limb-threatening ischemia: the Singapore Chinese Health Study.

IF 4.4 2区 医学 Q1 NUTRITION & DIETETICS Nutrition Journal Pub Date : 2024-09-07 DOI:10.1186/s12937-024-00991-9
Ariel Fangting Ying, Mohammad Talaei, Derek John Hausenloy, Woon-Puay Koh
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Abstract

Background: Although red meat consumption has been associated with risk of atherosclerotic coronary artery disease and stroke, no prospective study has examined this with the risk of chronic limb-threatening ischemia (CLTI).

Methods: In a prospective study of 63,257 Chinese in Singapore, who were aged 45-74 years old at recruitment, diet was assessed via a validated semi-quantitative food frequency questionnaire. Incident CLTI cases were ascertained via linkage with nationwide hospital records for lower extremity amputation or angioplasty for peripheral arterial disease. Multivariable Cox models were used to examine associations between quartiles of meat intake and CLTI risk.

Results: After a mean follow-up of 18.8 years, there were 1069 cases of CLTI. Higher intake of red meat intake was associated with increased risk of CLTI in a stepwise manner. Comparing extreme quartiles of red meat intake, the hazard ratio (HR) for the association with CLTI risk was 1.24 [95% confidence interval (CI) = 1.03-1.49; P-trend = 0.02]. In stratified analysis, red meat intake had a stronger association with CLTI risk among those without diabetes [HR (95% CI) comparing extreme quartiles = 1.41 (1.10-1.80); P-trend = 0.03] than among those with diabetes at baseline [HR (95% CI) comparing extreme quartiles = 1.04 (0.79-1.38); P-trend = 0.05] (P-interaction = 0.03). Otherwise, the associations were not different by sex, BMI, smoking status, hypertension, alcohol consumption, or history of cardiovascular diseases. Using a theoretical model in substitution analysis that substituted three servings per week of red meat with poultry or fish/shellfish, the relative risk of CLTI was reduced by 13-14%.

Conclusions: Consumption of red meat was associated with higher CLTI risk in this Asian cohort. Substituting red meat with poultry or fish/shellfish may reduce this risk.

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食用不同种类的肉类与慢性肢体缺血风险:新加坡华人健康研究。
背景:尽管食用红肉与动脉粥样硬化性冠状动脉疾病和中风的风险有关,但还没有前瞻性研究将其与慢性威胁肢体缺血(CLTI)的风险联系起来:方法:在一项前瞻性研究中,对 63,257 名年龄在 45-74 岁之间的新加坡华人进行了招募,并通过有效的半定量食物频率问卷对其饮食进行了评估。通过与全国范围内下肢截肢或外周动脉疾病血管成形术的医院记录相联系,确定了CLTI病例。采用多变量 Cox 模型研究肉类摄入量四分位数与 CLTI 风险之间的关系:平均随访 18.8 年后,共有 1069 例 CLTI 病例。红肉摄入量越高,CLTI 风险越高。比较红肉摄入量的极端四分位数,与 CLTI 风险相关的危险比 (HR) 为 1.24 [95% 置信区间 (CI) = 1.03-1.49;P-趋势 = 0.02]。在分层分析中,与基线糖尿病患者[HR(95% CI)比较极端四分位数 = 1.04 (0.79-1.38);P-趋势 = 0.05]相比,非糖尿病患者中红肉摄入量与 CLTI 风险的关系更密切[HR(95% CI)比较极端四分位数 = 1.41 (1.10-1.80);P-趋势 = 0.03](P-交互作用 = 0.03)。除此之外,不同性别、体重指数、吸烟状况、高血压、饮酒量或心血管疾病史之间的相关性没有差异。使用替代分析中的理论模型,即用家禽或鱼类/贝类替代每周三份的红肉,CLTI 的相对风险降低了 13%-14%:结论:在这一亚洲队列中,食用红肉与较高的 CLTI 风险有关。用家禽或鱼类/贝类代替红肉可降低这种风险。
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来源期刊
Nutrition Journal
Nutrition Journal NUTRITION & DIETETICS-
CiteScore
9.80
自引率
0.00%
发文量
68
审稿时长
4-8 weeks
期刊介绍: Nutrition Journal publishes surveillance, epidemiologic, and intervention research that sheds light on i) influences (e.g., familial, environmental) on eating patterns; ii) associations between eating patterns and health, and iii) strategies to improve eating patterns among populations. The journal also welcomes manuscripts reporting on the psychometric properties (e.g., validity, reliability) and feasibility of methods (e.g., for assessing dietary intake) for human nutrition research. In addition, study protocols for controlled trials and cohort studies, with an emphasis on methods for assessing dietary exposures and outcomes as well as intervention components, will be considered. Manuscripts that consider eating patterns holistically, as opposed to solely reductionist approaches that focus on specific dietary components in isolation, are encouraged. Also encouraged are papers that take a holistic or systems perspective in attempting to understand possible compensatory and differential effects of nutrition interventions. The journal does not consider animal studies. In addition to the influence of eating patterns for human health, we also invite research providing insights into the environmental sustainability of dietary practices. Again, a holistic perspective is encouraged, for example, through the consideration of how eating patterns might maximize both human and planetary health.
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