Abstract
We examined the association between meat intake and mortality due to all-cause and major causes of death using a population-based cohort study in Japan. 87,507 Japanese aged between 45 and 74 years old at 5-year follow-up study were followed for 14.0 years on average. Associations between meat intake and mortality risk were assessed using a Cox proportional hazards model. A heavy intake of total meat was associated with a higher risk of all-cause mortality relative to the lowest quartile intake in men (Q4: HR,1.18; 95%CIs, 1.06-1.31). A higher intake of total meat was associated with a lower risk of stroke mortality in women (Q2: HR, 0.70; 95%CIs, 0.51-0.94, Q3: HR, 0.68; 95%CIs, 0.50-0.95, Q4: HR, 0.66; 95%CIs, 0.44-0.99). A heavy intake of red meat was also associated with all-cause mortality (Q4: HR, 1.13; 95%CIs, 1.02-1.26) and heart disease mortality (Q4: HR, 1.51; 95%CIs, 1.11-2.06) in men but not in women. Heavy intake of chicken was inversely associated with cancer mortality in men. Heavy intakes of total and red meat were associated with an increase in all-cause and heart disease mortality in men, while total meat intake was associated with a lower risk of stroke mortality in women.
Highlights
Meat is a major source of protein and fat in the diet of many countries around the world [1]
A heavy intake of total meat was associated with a higher risk of all-cause mortality relative to the lowest quartile intake in men (Q4: hazard ratio (HR),1.18; 95%95% confidence intervals (CI), 1.06–1.31)
A higher intake of total meat was associated with a lower risk of stroke mortality in women (Q2: HR, 0.70; 95% confidence intervals (95% CI), 0.51–0.94, Q3: HR, 0.68; 95%CIs, 0.50–0.95, Q4: HR, 0.66; 95%CIs, 0.44–0.99)
Summary
Meat is a major source of protein and fat in the diet of many countries around the world [1]. Total meat intake is generally reported to be considerably higher in Western countries than in Asia. A study using the Food and Agriculture Organization (FAO) database showed that per capita consumption of total meat in the United States was approximately three times higher than that in Japan, China and South Korea since the 1990s [2]. Current reporting of summary estimates of the link between meat consumption and mortality has primarily been obtained from Western populations [10,11,12,13], where meat intake is considerably higher than that in Asian populations. Evidence from Japan is scarce: only a few studies have reported the association of meat intake on mortality [2, 3, 14, 15] and the results are in any case disconcordant. A recent study in 2019 published from the same Japanese cohort reported associations of protein intake with mortality [16]; the study primarily assessed the effect of animal and plant-based protein intake on mortality, and did not provide a comprehensive breakdown of item-specific associations
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