中南大学湘雅医院:红肉与家禽摄入与高血压风险增加相关

Journal of Human Hypertension

5/4/18Article

2.797

影响因子

原标题:红肉、家禽和鸡蛋的摄入与高血压风险的关系:一项对前瞻性队列研究的荟萃分析

① 截至2017年,共纳入涉及351819名参与者和5000个高血压(HTN)病例的10项前瞻性队列研究进行荟萃分析;② 综合多变量调整后的相对风险表明,红肉(9项研究)和家禽肉(6项研究)的摄入与HTN风险正相关;③ 加工/未加工红肉和家禽肉的摄入与较高HTN风险相关;④ 鸡蛋(3项研究)摄入量与HTN风险降低有关;⑤ 现有证据表明,红肉和家禽与较高HTN风险有关,而鸡蛋与HTN风险降低有关,由于研究证据有限,需更多前瞻性队列研究来进一步证明该结论。

高血压 红肉 鸡蛋 家禽肉 荟萃分析 饮食

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Title:
Red meat, poultry, and egg consumption with the risk of hypertension: a meta-analysis of prospective cohort studies

DOI:
10.1038/s41371-018-0068-8

Abstract & Authors展开

Abstract:
The objective of this study was to examine the associations of red meat, poultry, and egg consumption with the risk of hypertension (HTN). The electronic databases of PubMed, Web of Science, and Embase were searched up to August 2017, for prospective cohort studies on the associations between red meat, poultry, or egg consumption with the risk of HTN. The pooled relative risk (RR) of HTN for the highest vs. lowest category of red meat, poultry, and egg consumption as well as their corresponding 95% confidence interval (CI) were calculated. A total of eight articles made up of 10 prospective cohort studies, which involved 351,819 participants and 5000 HTN cases, were included in this meta-analysis. Specifically, nine studies were related to red meat consumption, and the overall multi-variable adjusted RR showed a positive association between red meat consumption and the risk of HTN (RR = 1.22, 95% CI: 1.11–1.35; P < 0.001). In the subgroup analysis that consisted of five studies, both processed (RR = 1.12, 95% CI: 1.02–1.23; P = 0.02) and unprocessed (RR = 1.19, 95% CI: 1.04–1.36; P = 0.01) red meat were associated with a higher risk of HTN. In addition, in the six studies related to poultry consumption, the overall multi-variable adjusted RR demonstrated that poultry consumption was also associated with a higher risk of HTN (RR = 1.15, 95% CI: 1.03–1.28; P = 0.015). Moreover, three of the studies that were included were related to egg consumption, and the overall multi-variable-adjusted RR showed that egg consumption was associated with a lower risk of HTN (RR = 0.79, 95% CI: 0.68–0.91; P = 0.001). The existing evidence suggested that red meat (both processed and unprocessed) and poultry consumption were associated with a higher risk of HTN, while egg consumption was associated with a lower risk of HTN. Owing to the limited number of studies, more well-designed prospective cohort studies are needed to further elaborate the issues examined in this study.

All Authors:
Yi Zhang, Dian-zhong Zhang

First Authors:
Yi Zhang

Correspondence:
Dian-zhong Zhang

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