Journal article
Relevance of physical function in the association of red and processed meat intake with all–cause, cardiovascular, and cancer mortality
S Argyridou, F Zaccardi, MJ Davies, K Khunti, T Yates
Nutrition Metabolism and Cardiovascular Diseases | ELSEVIER SCI LTD | Published : 2019
Abstract
Background and aims: Intake of red and processed meat has been associated with a higher risk of morbidity and mortality; it is unknown whether these associations are modified by overall physical health. This study examined the associations of red and processed meat consumption with all–cause, cardiovascular, and cancer mortality and investigated whether markers of physical function modified the associations. Methods and results: This observational cohort study used UK Biobank data derived from 419,075 participants free from cancer and cardiovascular disease. Cox models assessed the association of red and processed meat consumption (obtained from a baseline food frequency questionnaire) with ..
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Awarded by Medical Research Council
Funding Acknowledgements
This work was supported by the National Institute for Health Research (NIHR) Leicester Biomedical Research Centre, Leicester, UK to S.A., T.Y. and M.J.D.; NIHR Collaboration for Leadership in Applied Health Research and Care (CLAHRC)-East Midlands to K.K.; F.Z. is a clinical research fellow funded with an unrestricted educational grant from the NIHR CLAHRC East Midlands to the University of Leicester. The funding source had no role in study design, data collection, data analysis, data interpretation or writing of the report. The views expressed are those of the authors and not necessarily those of the NHS, the NIHR or the Department of Health.