食用少量的红肉和加工肉类可能会增加死亡的风险

诸平
据Medical Xpress网站2019年3月27日报道，美国洛玛·琳达大学(Loma Linda University)的健康学院（Loma Linda University Health）研究表明，即使吃少量的红肉也会增加死亡率。                               

Loma Linda University Health study says eating even small amounts of red meat can increase mortality. Credit: Loma Linda University Health

洛玛林达大学健康学院的一项新研究表明，食用红色肉类和加工过的肉类——即使是少量——也可能会增加各种原因的死亡风险，尤其是心血管疾病。

赛义德·马斯图尔·阿尔沙里尼(Saeed Mastour Alshahrani)是这项研究的主要作者，也是洛玛·林达大学公共卫生学院（Loma Linda University School of Public Health）的博士生。阿尔沙里尼说，这项研究填补了之前的研究留下的一个重要空白，之前的研究着眼于相对较高水平的红肉摄入量，并将其与低摄入量进行了比较。“与不吃肉和低摄入量的影响，此问题仍然没有答案。但是，我们想更深入地研究低摄入量的红肉和加工肉类与各种死亡原因、心血管疾病和癌症死亡率之间的关系。”这项名为“低肉类摄入量人群中红肉和加工肉类与死亡率（ "Red and Processed Meat and Mortality in a Low Meat Intake Population"） ，它是基督复临安息日会健康研究2 (Adventist Health Study-2，AHS-2)的一部分 ，该研究是对美国和加拿大大约9.6万名基督复临安息日会男性和女性进行的前瞻性研究。AHS-2的主要研究人员是洛马林达大学健康医学和流行病学教授Gary E. Fraser医学博士。

基督复临论者是一个独特的群体——大约50%的人是素食主义者，而那些吃肉的人的比例很低。这使得研究人员能够在基督复临安息日会(Adventist)健康研究等大型研究中，研究低水平的红肉和加工肉类摄入与零摄入量相比的影响。这项研究评估了超过7900人在11年间的死亡情况。采用经验证的定量食物频率问卷对饮食进行评估，并从国家死亡指数中获得死亡率结果数据。在那些吃肉的人当中，90%的人每天只吃2盎司或更少的红肉。报告中有近2600人死于心血管疾病，1800多人死于癌症。加工肉类包括通过腌制、熏烤或腌制(如火腿和意大利腊肠)来改善风味的肉类，单独与死亡风险无显著关联，这可能是因为食用此类肉类的人口比例非常小。然而，总摄入量的红色和加工肉类与总死亡率和心血管疾病死亡风险相关性相对较高。
医学博士Michael Orlich是AHS-2的联合主任，也是本次研究的合著者，他说这些新发现支持了大量的研究，这些研究证实了红肉和加工肉类对健康的潜在不良影响。Michael Orlich说:“我们的研究结果进一步证明，食用红肉和加工肉类可能对健康和寿命产生负面影响。”更多信息请注意浏览原文和相关报道。

Saeed Mastour Alshahrani , Gary E. Fraser, Joan Sabaté, Raymond Knutsen, David Shavlik, Andrew Mashchak, Jan Irene Lloren, Michael J. Orlich. Red and Processed Meat and Mortality in a Low Meat Intake Population. Nutrients, 2019, 11(3), 622; https://doi.org/10.3390/nu11030622

Abstract

Associations of low-to-moderate consumption of red and processed meat with mortality would add to the evidence of possible adverse effects of these common foods. This study aims to investigate the association of red and processed meat intake with mortality. The Adventist Health Study-2 (AHS-2) is a prospective cohort study of ~96,000 Seventh-day Adventist men and women recruited in the US and Canada between 2002 and 2007. The final analytic sample after exclusions was 72,149. Cox proportional hazards regression was used and hazard ratios (HR) and confidence intervals (CI) were obtained. Diet was assessed by a validated quantitative food frequency questionnaire (FFQ), calibrated using six 24-h dietary recalls. Mortality outcome data were obtained from the National Death Index. During a mean follow-up of 11.8 years, there were 7961 total deaths, of which 2598 were Cardiovascular diseases (CVD) deaths and 1873 were cancer deaths. Unprocessed red meat was associated with risk of all-cause mortality (HR: 1.18; 95% CI: 1.07–1.31) and CVD mortality (HR: 1.26; 95% CI: 1.05–1.50). Processed meat alone was not significantly associated with risk of mortality. The combined intake of red and processed meat was associated with all-cause mortality (HR: 1.23; 95% CI: 1.11–1.36) and CVD mortality (HR: 1.34; 95% CI: 1.12–1.60). These findings suggest moderately higher risks of all-cause and CVD mortality associated with red and processed meat in a low meat intake population.