探索红肉和白肉对心血管疾病的比较影响:全球跨部门生态研究
Wenpeng You1,2,3,4, Shuhuan Feng5, Frank Donnelly6
1Heart and Lung, Royal Adelaide Hospital Adelaide Australia.
Health science reports
|July 2, 2025
概括
红肉消费与心血管疾病 (CVD) 发病率的联系比白肉更强. 考虑到混因素后,白肉与心血管疾病的相关性变得可以忽略不计,这表明红肉摄入量是主要的驱动因素.
科学领域:
- 营养科学 营养科学
- 流行病学 流行病学
- 心血管健康 心血管健康
背景情况:
- 关于白肉对心血管疾病 (CVD) 的影响的研究有限,与红肉与CVD的广泛联系形成鲜明对比.
- 尽管组成相似,但不同的报告要求调查肉类在心脏病发病率中的作用.
研究的目的:
- 分析和比较红肉和白肉在促进心脏病发病率方面的统计作用.
- 调查观察到的白肉与心血管疾病的关联是否独立于或与红肉摄入混.
主要方法:
- 利用来自联合国机构的具体国家数据进行分析.
- 采用两种相关性,部分相关性和逐步线性回归,包括诸如老龄化,社会经济地位,肥胖和城市化等混因素.
主要成果:
- 在全球范围内,红肉和白肉都与心血管疾病发病率有显著的两种相关性.
- 对混因素和红肉摄入量进行调整后,发现红肉始终与心脏病发病率保持着显著的关联.
- 在调整后,白肉消费与心血管疾病发病率之间的相关性变得很弱或可以忽略不计.
结论:
- 与白肉相比,红肉消费与心血管疾病发病率的相关性明显更强.
- 白肉和心血管疾病之间明显的关联在很大程度上可能是由于同时食用红肉造成的混.
- 研究结果表明,与白肉相关的不良影响可能主要与红肉摄入有关.
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