Veel bewerkt vlees eten zorgt voor vroegtijdig overlijden*
Uit een grote Europese studie door 37 universiteiten en instituten onder bijna 450.000 Europeanen in de leeftijd van 35 tot 70 jaar blijkt dat het regelmatig eten van rood en bewerkt vlees, zoals vleeswaren, bacon, gerookt vlees, worst enz. de kans op een vroegtijdige dood vergroten. In de periode van 1992 tot 2009 werden de deelnemers gevolgd en in 2009 waren ruim 26.000 deelnemers dood. Na correcties van de resultaten voor bepaalde factoren bleek dat zij die meer dan 20 gram bewerkt vlees per dag aten een hogere kans hadden op een vroegtijdige dood. 3,3% van de deelnemers die dood waren bleek in deze categorie te vallen. Zij die wel 160 gram bewerkt vlees per dag eten bleken wel 44% meer kans te hebben op allerlei ziektes en wel 72% meer kans om dood te gaan aan een hartziekte.
Abstract
Background
Recently, some US cohorts have shown a moderate association between red and processed meat consumption and mortality supporting the results of previous studies among vegetarians. The aim of this study was to examine the association of red meat, processed meat, and poultry consumption with the risk of early death in the European Prospective Investigation into Cancer and Nutrition (EPIC).
Methods
Included in the analysis were 448,568 men and women without prevalent cancer, stroke, or myocardial infarction, and with complete information on diet, smoking, physical activity and body mass index, who were between 35 and 69 years old at baseline. Cox proportional hazards regression was used to examine the association of meat consumption with all-cause and cause-specific mortality.
Results
As of June 2009, 26,344 deaths were observed. After multivariate adjustment, a high consumption of red meat was related to higher all-cause mortality (hazard ratio (HR) = 1.14, 95% confidence interval (CI) 1.01 to 1.28, 160+ versus 10 to 19.9 g/day), and the association was stronger for processed meat (HR = 1.44, 95% CI 1.24 to 1.66, 160+ versus 10 to 19.9 g/day). After correction for measurement error, higher all-cause mortality remained significant only for processed meat (HR = 1.18, 95% CI 1.11 to 1.25, per 50 g/d). We estimated that 3.3% (95% CI 1.5% to 5.0%) of deaths could be prevented if all participants had a processed meat consumption of less than 20 g/day. Significant associations with processed meat intake were observed for cardiovascular diseases, cancer, and 'other causes of death'. The consumption of poultry was not related to all-cause mortality.
Conclusions
The results of our analysis support a moderate positive association between processed meat consumption and mortality, in particular due to cardiovascular diseases, but also to cancer.
De volledige studie.
(Maart 2013)
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