Dietary poultry intake and the risk of stroke: A dose–response meta-analysis of prospective cohort studies

Mohammadi, Hamed; Jayedi, Ahmad; Ghaedi, Ehsan; Golbidi, Danial; Shab‐Bidar, Sakineh

doi:10.1016/j.clnesp.2017.11.001

Cited by 15 publications

(13 citation statements)

References 30 publications

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“… 33 , 34 However, the strength of the association for red meat in our cohort was relatively modest, and the association attenuated when adjusted for the other significant foods or for fibre alone, which suggests that the positive association observed might be partly due to an inverse association with the consumption of these other foods. For poultry, existing data are comparatively limited, but a meta-analysis reported no significant association for total stroke, 35 which is consistent with our results. A recent analysis of the EPIC-Oxford cohort (a subset of EPIC) showed that compared with all meat-eaters, vegetarians had a higher risk of haemorrhagic stroke 36 ; but the absence of an association of meat with risk for haemorrhagic stroke in the current analysis does not contradict this finding, because the vegetarians in EPIC-Oxford are a small proportion of the entire EPIC cohort.…”

Section: Discussionsupporting

confidence: 90%

The associations of major foods and fibre with risks of ischaemic and haemorrhagic stroke: a prospective study of 418 329 participants in the EPIC cohort across nine European countries

Tong

Appleby

Key

et al. 2020

European Heart Journal

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Aim To investigate the associations between major foods and dietary fibre with subtypes of stroke in a large prospective cohort. Methods and results We analysed data on 418 329 men and women from nine European countries, with an average of 12.7 years of follow-up. Diet was assessed using validated country-specific questionnaires which asked about habitual intake over the past year, calibrated using 24-h recalls. Multivariable-adjusted Cox regressions were used to estimate hazard ratios (HRs) for ischaemic and haemorrhagic stroke associated with consumption of red and processed meat, poultry, fish, dairy foods, eggs, cereals, fruit and vegetables, legumes, nuts and seeds, and dietary fibre. For ischaemic stroke (4281 cases), lower risks were observed with higher consumption of fruit and vegetables combined (HR; 95% CI per 200 g/day higher intake, 0.87; 0.82–0.93, P-trend < 0.001), dietary fibre (per 10 g/day, 0.77; 0.69–0.86, P-trend < 0.001), milk (per 200 g/day, 0.95; 0.91–0.99, P-trend = 0.02), yogurt (per 100 g/day, 0.91; 0.85–0.97, P-trend = 0.004), and cheese (per 30 g/day, 0.88; 0.81–0.97, P-trend = 0.008), while higher risk was observed with higher red meat consumption which attenuated when adjusted for the other statistically significant foods (per 50 g/day, 1.07; 0.96–1.20, P-trend = 0.20). For haemorrhagic stroke (1430 cases), higher risk was associated with higher egg consumption (per 20 g/day, 1.25; 1.09–1.43, P-trend = 0.002). Conclusion Risk of ischaemic stroke was inversely associated with consumption of fruit and vegetables, dietary fibre, and dairy foods, while risk of haemorrhagic stroke was positively associated with egg consumption. The apparent differences in the associations highlight the importance of examining ischaemic and haemorrhagic stroke subtypes separately.

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Section: Discussionsupporting

confidence: 90%

The associations of major foods and fibre with risks of ischaemic and haemorrhagic stroke: a prospective study of 418 329 participants in the EPIC cohort across nine European countries

Tong

Appleby

Key

et al. 2020

European Heart Journal

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“…In addition, the health outcomes reported here control for body mass index. As such, the potential health implications of consuming an additional serving of one food without reducing consumption of another food (i.e., thereby leading to increased calorie intake and possibly weight gain) are not included in the health estimates reported here despite the known health implications of excess caloric consumption (25).…”

Section: Resultsmentioning

confidence: 99%

“…If RR > 1, consumption of an additional serving is associated with increased disease risk compared to the average risk of that disease, and if RR < 1, this consumption is associated with decreased disease risk. The food-dependent health data are from 19 dose–response metaanalyses (see SI Appendix , Table S1, for complete list) (17–35), which follow adult populations through time to estimate how food consumption is associated with disease risk while statistically controlling for confounding factors such as age, body mass index, sex, and history of smoking. Infants and children may have different nutritional needs.…”

mentioning

confidence: 99%

Multiple health and environmental impacts of foods

Clark

Springmann

Hill

et al. 2019

Proc. Natl. Acad. Sci. U.S.A.

531

425

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Food choices are shifting globally in ways that are negatively affecting both human health and the environment. Here we consider how consuming an additional serving per day of each of 15 foods is associated with 5 health outcomes in adults and 5 aspects of agriculturally driven environmental degradation. We find that while there is substantial variation in the health outcomes of different foods, foods associated with a larger reduction in disease risk for one health outcome are often associated with larger reductions in disease risk for other health outcomes. Likewise, foods with lower impacts on one metric of environmental harm tend to have lower impacts on others. Additionally, of the foods associated with improved health (whole grain cereals, fruits, vegetables, legumes, nuts, olive oil, and fish), all except fish have among the lowest environmental impacts, and fish has markedly lower impacts than red meats and processed meats. Foods associated with the largest negative environmental impacts—unprocessed and processed red meat—are consistently associated with the largest increases in disease risk. Thus, dietary transitions toward greater consumption of healthier foods would generally improve environmental sustainability, although processed foods high in sugars harm health but can have relatively low environmental impacts. These findings could help consumers, policy makers, and food companies to better understand the multiple health and environmental implications of food choices.

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“…haemorrhagic stroke [ 11 ]). Moreover, the evidence on poultry and CVD is particularly limited [ 12 ], while the evidence on poultry and diabetes is unclear [ 13 , 14 ]. This lack of clear and available evidence for major non-cancerous health outcomes might relate to outcome selection bias (i.e.…”

Section: Introductionmentioning

confidence: 99%

Meat consumption and risk of 25 common conditions: outcome-wide analyses in 475,000 men and women in the UK Biobank study

Papier

Fensom

Knüppel

et al. 2021

BMC Med

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Background There is limited prospective evidence on the association between meat consumption and many common, non-cancerous health outcomes. We examined associations of meat intake with risk of 25 common conditions (other than cancer). Methods We used data from 474,985 middle-aged adults recruited into the UK Biobank study between 2006 and 2010 and followed up until 2017 (mean follow-up 8.0 years) with available information on meat intake at baseline (collected via touchscreen questionnaire), and linked hospital admissions and mortality data. For a large sub-sample (~ 69,000), dietary intakes were re-measured three or more times using an online, 24-h recall questionnaire. Results On average, participants who reported consuming meat regularly (three or more times per week) had more adverse health behaviours and characteristics than participants who consumed meat less regularly, and most of the positive associations observed for meat consumption and health risks were substantially attenuated after adjustment for body mass index (BMI). In multi-variable adjusted (including BMI) Cox regression models corrected for multiple testing, higher consumption of unprocessed red and processed meat combined was associated with higher risks of ischaemic heart disease (hazard ratio (HRs) per 70 g/day higher intake 1.15, 95% confidence intervals (CIs) 1.07–1.23), pneumonia (1.31, 1.18–1.44), diverticular disease (1.19, 1.11–1.28), colon polyps (1.10, 1.06–1.15), and diabetes (1.30, 1.20–1.42); results were similar for unprocessed red meat and processed meat intakes separately. Higher consumption of unprocessed red meat alone was associated with a lower risk of iron deficiency anaemia (IDA: HR per 50 g/day higher intake 0.80, 95% CIs 0.72–0.90). Higher poultry meat intake was associated with higher risks of gastro-oesophageal reflux disease (HR per 30 g/day higher intake 1.17, 95% CIs 1.09–1.26), gastritis and duodenitis (1.12, 1.05–1.18), diverticular disease (1.10, 1.04–1.17), gallbladder disease (1.11, 1.04–1.19), and diabetes (1.14, 1.07–1.21), and a lower IDA risk (0.83, 0.76–0.90). Conclusions Higher unprocessed red meat, processed meat, and poultry meat consumption was associated with higher risks of several common conditions; higher BMI accounted for a substantial proportion of these increased risks suggesting that residual confounding or mediation by adiposity might account for some of these remaining associations. Higher unprocessed red meat and poultry meat consumption was associated with lower IDA risk.

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Dietary poultry intake and the risk of stroke: A dose–response meta-analysis of prospective cohort studies

Cited by 15 publications

References 30 publications

The associations of major foods and fibre with risks of ischaemic and haemorrhagic stroke: a prospective study of 418 329 participants in the EPIC cohort across nine European countries

The associations of major foods and fibre with risks of ischaemic and haemorrhagic stroke: a prospective study of 418 329 participants in the EPIC cohort across nine European countries

Multiple health and environmental impacts of foods

Meat consumption and risk of 25 common conditions: outcome-wide analyses in 475,000 men and women in the UK Biobank study

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