摘要
Objective The present study aimed to investigate the association of red meat usual intake with metabolic syndrome(Met S),and explore the contribution of red meat usual intake to serum ferritin.Methods Based on the data from the longitudinal China Health and Nutrition Survey(CHNS),2,797 healthy adults aged 18–75 years without hypertension,diabetes,and Met S were selected in 2009 as subjects and follow-up studies were carried out till 2015.We used the National Cancer Institute(NCI)method to estimate the usual intake of foods.Multivariable logistic regressions were performed to evaluate the association between red meat usual intake and the risk of Met S.Quantile regression analysis was used to study the relationship between red meat consumption and serum ferritin levels.Results After adjusting for potential confounders,red meat,and fresh red meat were positively associated with the risk of Met S(RR=1.41,95%CI:1.05–1.90 and RR=1.37,95%CI:1.02–1.85,respectively).These relationships showed increasing trend(P<0.05).The level of serum ferritin increased significantly with the number of Met S components(P<0.05).The quantile regression analysis showed that red meat and fresh red meat usual intake had a significant positive association with serum ferritin levels across the entire conditional serum ferritin distribution(P<0.05).Processed red meat did not exhibit a similar association.Conclusion Higher red meat usual intake was associated with an increased risk of Met S and elevated serum ferritin levels.
Objective The present study aimed to investigate the association of red meat usual intake with metabolic syndrome(Met S), and explore the contribution of red meat usual intake to serum ferritin.Methods Based on the data from the longitudinal China Health and Nutrition Survey(CHNS), 2,797 healthy adults aged 18–75 years without hypertension, diabetes, and Met S were selected in 2009 as subjects and follow-up studies were carried out till 2015. We used the National Cancer Institute(NCI)method to estimate the usual intake of foods. Multivariable logistic regressions were performed to evaluate the association between red meat usual intake and the risk of Met S. Quantile regression analysis was used to study the relationship between red meat consumption and serum ferritin levels.Results After adjusting for potential confounders, red meat, and fresh red meat were positively associated with the risk of Met S(RR = 1.41, 95% CI: 1.05–1.90 and RR = 1.37, 95% CI: 1.02–1.85,respectively). These relationships showed increasing trend(P < 0.05). The level of serum ferritin increased significantly with the number of Met S components(P < 0.05). The quantile regression analysis showed that red meat and fresh red meat usual intake had a significant positive association with serum ferritin levels across the entire conditional serum ferritin distribution(P < 0.05). Processed red meat did not exhibit a similar association.Conclusion Higher red meat usual intake was associated with an increased risk of Met S and elevated serum ferritin levels.
基金
funded by the Ministry of Finance of the People’s Republic of China[No.13103110700015005]
Carolina Population Center[No.P2CHD050924,T32 HD007168]
the University of North Carolina at Chapel Hill,the NIH[No.R01-HD30880,DK056350,R24 HD050924,and R01-HD38700]
the NIH Fogarty International Center[No.D43TW009077,D43 TW007709].
