Journal article

Relevance of physical function in the association of red and processed meat intake with all-cause, cardiovascular, and cancer mortality.

Stavroula Argyridou, Francesco Zaccardi, Melanie J Davies, Kamlesh Khunti, Thomas Yates

Nutr Metab Cardiovasc Dis | 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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University of Melbourne Researchers