Eating More Red Meat Lately? You May Want to Reconsider That
Adults who up their red meat intake may face increased mortality risk, suggests an analysis in The BMJ.
The analysis included over 80,000 U.S. health professionals (about two-thirds women) who completed numerous food-frequency questionnaires over two decades. Researchers examined whether changes in red meat consumption over 8 years were associated with mortality risk in the subsequent 8 years. People with histories of cardiovascular disease or cancer were excluded.
During follow-up, some 14,000 participants died. After multivariable adjustment, those who increased their red meat consumption by more than 0.5 servings a day saw a significant 10% increase in mortality risk — regardless of their baseline intake.
Decreases in red meat consumption were associated with decreased mortality risk — but only when they were accompanied by increases in other proteins or plant-based foods like fish, nuts, or whole grains.
BMJ article link below.
Association of changes in red meat consumption with total and cause specific mortality among US women and men: two prospective cohort studies
PPI Use Linked to Elevated Mortality Risk
During a median 10 years’ follow-up, 37% of participants died. There were 46 excess deaths per 1000 PPI users in that time. PPIs were associated with excess mortality from cardiovascular disease (CVD) and chronic kidney disease (CKD). Patients without indications for PPI use had higher mortality risk from CVD, CKD, and also upper gastrointestinal cancer. Longer duration of use was associated with greater risk.
The NEJM Journal Watch summary has a link to the full study from BMJ.
Diet rich in animal protein is associated with a greater risk of early death
Heli E K Virtanen, Sari Voutilainen, Timo T Koskinen, Jaakko Mursu, Petra Kokko, Maija P T Ylilauri, Tomi-Pekka Tuomainen, Jukka T Salonen, Jyrki K Virtanen. Dietary proteins and protein sources and risk of death: the Kuopio Ischaemic Heart Disease Risk Factor Study. The American Journal of Clinical Nutrition, 2019; DOI: 10.1093/ajcn/nqz025
Marta Guasch-Ferré, Ambika Satija, Stacy A. Blondin, Marie Janiszewski, Ester Emlen, Lauren E. O’Connor, Wayne W. Campbell, Frank B. Hu, Walter C. Willett, Meir J. Stampfer. Meta-Analysis of Randomized Controlled Trials of Red Meat Consumption in Comparison With Various Comparison Diets on Cardiovascular Risk Factors
, 2019; 139 (15): 1828 DOI: 10.1161/CIRCULATIONAHA.118.035225
Moderate alcohol consumption — the equivalent of one glass of wine per day — could lower a person’s risk of hospitalization, a new study claims. Researchers from Harvard University, Italy’s Mediterranean Neurological Institute, and the University of Molise compared the number of hospital admissions for 21,000 participants living in Italy’s Molise region over a six-year…
via New Study: Daily Glass of Wine Could Keep You Out of Hospital — VinePair
I have no comments on the study since I’ve not read it yet.
I think I’ll read it tonight with my hospitalization prevention strategy.
Never mind. Here’s the abstract conclusion:
Moderate alcohol consumption appears to have a modest but complex impact on global hospitalization burden. Heavier drinkers have a higher rate of hospitalization for all causes, including alcohol‐related diseases and cancer, a risk that appears to be further magnified by concurrent smoking.
Just more click bait.
This study prospectively examined the relationship between low carbohydrate diets, all-cause death, and deaths from coronary heart disease, cerebrovascular disease (including stroke), and cancer in a nationally representative sample of 24,825 participants of the US National Health and Nutrition Examination Survey (NHANES) during 1999 to 2010. Compared to participants with the highest carbohydrate consumption, those with the lowest intake had a 32% higher risk of all-cause death over an average 6.4-year follow-up. In addition, risks of death from coronary heart disease, cerebrovascular disease, and cancer were increased by 51%, 50%, and 35%, respectively.
The results were confirmed in a meta-analysis of seven prospective cohort studies with 447,506 participants and an average follow-up 15.6 years, which found 15%, 13%, and 8% increased risks in total, cardiovascular, and cancer mortality with low (compared to high) carbohydrate diets.
For the source article click this link.
In the total study population, treatment with 100 mg of low-dose aspirin per day did not affect survival free of dementia or disability. Among the people randomly assigned to take aspirin, 90.3 percent remained alive at the end of the treatment without persistent physical disability or dementia, compared with 90.5 percent of those taking a placebo. Rates of physical disability were similar, and rates of dementia were almost identical in both groups.
For the full NIH news release click here.
Happy older people live longer, according to researchers at Duke-NUS Medical School in Singapore. In a study published today in Age and Ageing, the scientific journal of the British Geriatrics Society, the authors found that an increase in happiness is directly proportional with a reduction in mortality.
This is one of the few Asian studies to have assessed the association between happiness and mortality among older people, while accounting for several social factors, such as loneliness and social network, therefore extending the generalisability of the findings to non-Western populations.
Stay happy my friends. Check out the entire article here.
Read this article or watch the video before you start knocking down a dozen cups of Joe to prolong your life.
if one observes a benefit in a population associated with consuming a food or beverage, and the benefit is not mediated by the active ingredient in that food or beverage, the finding is likely due to unmeasured confounding. In other words, I think coffee is in the same camp as red wine: the observed benefits are likely due more to the type of person who drinks it than what’s actually in the drink.
Kids have shifted from a dairy product rich in calcium and vitamin D to beverages laden with sugar and caffeine, which is likely contributing to the nation’s obesity problem, said Barry Popkin, a University of North Carolina researcher who studies how diets change.
“This is not a healthy trend for our long-term health,” he said.
Read the AP source article here.