Haaste: liha vaarallista?

http://www.nature.com/ejcn/journal/vaop/ncurrent/abs/1602713a.html

Relationship between meat intake and the development of acute coronary syndromes: the CARDIO2000 case–control study

(Tekijät löytyvät linkistä)

Abstract

Objective: The aim of the present study was to evaluate the association between meat consumption and the prevalence of a first, non-fatal event of an acute coronary syndrome (ACS), in a Greek sample.

Design: Randomized, case–control study.

Setting: Tertiary care.

Subjects: A total of 848 out of 956 patients who had been randomly selected from hospitals with first event of an ACS and 1078 population-based controls, age and sex matched.

Interventions: Detailed information regarding their medical records, alcohol intake, physical activity and smoking habits was recorded. Nutritional habits were evaluated with a semiquantitative food-frequency questionnaire. Multiple logistic regression analysis estimated the odds ratio of having ACS by level of meat intake, after taking into account several confounders.

Results: Patients consumed higher quantities of meat compared with controls (6.52.9 vs 4.92.1 portions per month, P8 portions red meat and >12 portions white meat per month had 4.9 times and 3.7 higher odds of having ACS, respectively (P

http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed&Cmd=ShowDetailView&TermToSearch=17406351&ordinalpos=11&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVDocSum

Meat consumption and risk of breast cancer in the UK Women's Cohort Study.Taylor EF, Burley VJ, Greenwood DC, Cade JE.
Nutritional Epidemiology Group, 30-32 Hyde Terrace, University of Leeds, Leeds, UK.

We performed a survival analysis to assess the effect of meat consumption and meat type on the risk of breast cancer in the UK Women's Cohort Study. Between 1995 and 1998 a cohort of 35 372 women was recruited, aged between 35 and 69 years with a wide range of dietary intakes, assessed by a 217-item food frequency questionnaire. Hazard ratios (HRs) were estimated using Cox regression adjusted for known confounders.

High consumption of total meat compared with none was associated with premenopausal breast cancer, HR=1.20 (95% CI: 0.86-1.68), and high non-processed meat intake compared with none, HR=1.20 (95% CI: 0.86-1.68).

Larger effect sizes were found in postmenopausal women for all meat types, with significant associations with total, processed and red meat consumption.

Processed meat showed the strongest HR=1.64 (95% CI: 1.14-2.37) for high consumption compared with none. Women, both pre- and postmenopausal, who consumed the most meat had the highest risk of breast cancer.

PMID: 17406351 [PubMed - indexed for MEDLINE]

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Jaoin tuon tekstin kappaleisiin, jotta on helpompi lukea.

Tämäkin on muistettava, sillä naisethan kovasti laihduttavat, ja jos vhh:lla ollessa totutellaan suurempaan punaisen lihan käyttöön, niin eipä kannattaisi olla vhh:lla ollenkaan. Rintasyövästä kyllä useimmiten nykyään parannutaan, mutta rankkaa on senkin hoito ja vie pari vuotta elämästä.

http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed&Cmd=ShowDetailView&TermToSearch=15083854&ordinalpos=17&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVDocSum

The mortality risk of elevated serum transferrin saturation and consumption of dietary iron.Mainous AG, Wells B, Carek PJ, Gill JM, Geesey ME.
Department of Family Medicine, Medical University of South Carolina, Charleston, SC 29425, USA. [email protected]

BACKGROUND: Recent data shows an increased mortality risk associated with elevated transferrin saturation. Because ingestion of dietary iron may contribute to iron overload in persons with elevated transferrin saturation, we investigated the relationship between elevated transferrin saturation, ingestion of dietary iron and red meat, and mortality. METHODS: This 12-year cohort study used data from the second National Health and Nutrition Examination Survey 1976-1980 (NHANES II) and the NHANES II Mortality Study 1992. Population estimates were based on 9,229 persons aged 35 to 70 years at baseline. A Cox proportional hazards analysis was performed based on levels of transferrin saturation, intake of dietary iron, and intake of red meat. The analysis was conducted while controlling for demographics, severity of illness, body mass index, and smoking status.

RESULTS: Unadjusted analyses indicated that those who had a high transferrin saturation and reported high dietary iron or red meat consumption had an increased mortality risk. The adjusted survival analysis indicated that persons with elevated transferrin saturation who reported high dietary iron intake had a hazard ratio for death of 2.90 (95% confidence interval [CI], 1.39-6.04) compared with those with normal transferrin saturation levels and reported low dietary iron intake.

Persons who had a high transferrin saturation and reported high red meat consumption also had an increased hazard ratio for death (2.26; 95% CI, 1.45-3.52) compared with those who had normal transferrin saturation and reported low red meat consumption.

CONCLUSIONS: Ingestion of large quantities of dietary iron and red meat in persons with high transferrin saturation is associated with an increase in mortality. Simple dietary restrictions may reduce the mortality risk associated with high transferrin saturation.

PMID: 15083854 [PubMed - indexed for MEDLINE]

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red meat intake

Näyttää siltä, että tätä asiaa on paljon tutkittu, joten tutkimuksia punaisen lihan epäterveellisyydestä riittää PubMedissäkin sivukaupalla.

Etkö löydä muuta tutkimusnäyttöä kuin noita tilastollisia tutkimuksia? Tilastollinen yhteyshän ei välttämättä merkitse syy-yhteyttä. Tämän tietävät ainakin kaikki jäätelön syöntiin hukkuneet.

Noissa kun on vielä tuollaisia rasti ruutuun -ruokalomakkeita, niin syöminen ei ole erityisen tarkkaan kontrolloitua. Syy voi olla jossakin, mitä ei otettu tutkimuksessa huomioon. Mieleen tulee ainakin se, mitä tietynlaisen lihan kanssa usein syödään (valkoista sämpylää tai perunoita, mahdollisesti vielä transrasvassa), ja miten tehotuotanto-olosuhteet (esim. ala-arvoinen viljarehu, jalostus ja mahdolliset kasvuhormonit) ja eineksien runsaat nitriitit ja muut lisäaineet vaikuttavat kokonaisuuteen. Tulisiko naturellilla riistalla erilaisia tuloksia?

Löytyisikö yhtään kunnolla kontrolloitua interventiotutkimusta? Eivät nuo tilastolliset oikein riitä *kiistattomaksi* näytöksi. Liikaa avoimia kysymyksiä.

http://karppaus.info/forum/viewtopic.php?t=27948&sid=8f204b7814f1a2e6a5c7237a60ac2a8e

Tässä lisää; http://www.nealhendrickson.com/mcdougall/031100puhowtohelpameathead.htm