Journal article
The impact of red and processed meat consumption on cardiovascular disease risk in women
S Bovalino, G Charleson, C Szoeke
Nutrition | Published : 2016
Abstract
Objective: Recent studies suggest that red and processed meat consumption is strongly linked to cardiovascular disease (CVD), the leading cause of death in Australian women. The aim of this study was to examine the association of red and processed meat consumption with CVD using the Framingham score. Methods: Included in the analysis were two separate female cohorts, one from an Internet-based health survey (n = 13 509, age range 30-74) and the other from a longitudinal epidemiological study (n = 176, age range 65-74). Information was available on red and processed meat consumption, exercise, and all parameters required for calculation of the Framingham score. Binomial regression was used to..
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Funding Acknowledgements
We are grateful to the Healthy Ageing Project research staff for their assistance on this study. We are also grateful to Prof. Danny Liew and Mark Tacey for their advice and support with statistics. The Healthy Ageing Program has been funded by Alzheimer's Association of Australia, Australian Menopause Society, Brain Foundation, Shepherd Foundation, the Scobie and Claire McKinnon Foundation, the Collier Trust Fund, the Ramaciotti Foundation, Sisu Wellness, Bayer Pharmaceuticals, Mason Foundation, the J.O and J.R Wicking Trust, and the National Health and Medical Research Council. We are indebted to the women involved in the project, who generously donated their time to participate in the research.