Red meat consumption, incident CVD and the influence of dietary quality in the Jackson Heart Study.

ABSTRACT:

Objectives

We investigated the prospective associations between meat consumption and CVD and whether these relationships differ by dietary quality among African American (AA) adults.

Design

Baseline diet was assessed with a regionally specific FFQ. Unprocessed red meat included beef and pork (120 g/serving); processed meat included sausage, luncheon meats and cured meat products (50 g/serving). Incident total CVD, CHD, stroke and heart failure were assessed annually over 9·8 years of follow-up. We characterised dietary quality using a modified Healthy Eating Index-2010 score (m-HEI), excluding meat contributions.

Setting

Jackson, MS, USA.

Participants

AA adults (n 3242, aged 55 y, 66 % female).

Results

Mean total, unprocessed red and processed mea

SUBMITTER: Bigornia SJ 

PROVIDER: S-EPMC9989707 | biostudies-literature | 2022 Jun

REPOSITORIES: biostudies-literature