- From: ສ.ປາກຊ່ອງ <spaksong@xxxxxxxxx>
- Date: Sun, 28 Aug 2011 06:46:12 -0700 (PDT)
On Aug 23, 10:06 pm, KC <kcobra.cob...@xxxxxxxxx> wrote:
ໂລກມະນຸສເຮົາກໍຄືເຈົ້າເວົ້າຫັ້ນເເລ້ວ ແລະ ກໍຄືຄຳລ້ຳລືກັນມາວ່າ
ເພາະການຄົ້ນຂົ້ວບໍ່ເເນາະນອນ ຈັກນ້ອຽກີນອັນນີ້ດີ ຈັກນ້ອຽວ່າບໍ່ດີ
On Aug 22, 8:48 pm, ສ.ປາກຊ່ອງ <spaks...@xxxxxxxxx> wrote:
Processed Meats Linked to Increased Stroke Risk
August 22, 2011 — The largest study to date on the relationship of
stroke to red meat consumption suggests higher intake of processed
meat, but not fresh red meat, is associated with an increased risk for
stroke, including cerebral infarction.
In the study of 40,291 Swedish men, there were 2409 cases of stroke
during 10 years. The researchers found that the relative risk for
stroke for those who had the highest intake of processed meat compared
with those who at the least amount of processed meat was 1.23 (95%
confidence interval, 1.07 – 1.40; P = .004).
Men who ate more fresh red meat also had an increased risk for stroke,
but the association was not significant. Processed meat was associated
with a significantly increased risk for cerebral infarction (relative
risk, 1.18; 95% CI, 1.01 – 1.38; P = .03) but not with hemorrhagic
The findings suggest meats that consumers often think are healthier,
such as low-fat deli turkey, ham, and bologna, may actually increase
the risk for stroke if intake is high enough, the study authors note.
The strengths of the study include its large number of subjects and a
relatively large number of cases of stroke during an extended period
of follow-up, said Susanna Larsson, PhD, of the Karolinska Institute
in Stockholm, Sweden, and the lead author of the study.
"Yet because of the prospective nature of the study we can never know
if another health behavior other than red meat consumption increased
the risk for stroke," Dr. Larsson told Medscape Medical News.
For instance, those who had the highest intake of both fresh red and
processed meat had a higher body mass index — although the researchers
adjusted for this variable in their calculations.
The study is published in the August issue of the American Journal of
Are Sodium, Nitrites the Culprits?
Subjects in the study were drawn from the Cohort of Swedish Men,
initiated in 1997, when all men aged 45 to 79 years residing in 2
counties of central Sweden received a questionnaire that included 350
questions about diet and lifestyle.
Among those who completed the questionnaire, men with a history of
stroke, heart disease, or cancer at baseline were excluded. Cases of
stroke were ascertained through Swedish hospital and death registries.
Diet was assessed through 96 questions on a food-frequency
questionnaire, which asked participants to report how often they had
consumed fresh red meat and processed meat and other foods in the past
The researchers also collected data on body mass index, aspirin use,
history of diabetes and hypertension, alcohol consumption, and family
history of heart disease, as well as subjects' smoking history and
level of physical activity. The researchers adjusted for all these
potential confounders, Dr. Larsson said.
The investigators speculate that sodium in processed meats, which can
contribute to the development of hypertension if intake is high
enough, might contribute to a higher risk for stroke by promoting
vascular stiffness or oxidative stress.
Nitrites used as preservatives may also contribute to increased stroke
risk. Because there was no association between fresh red meat and
stroke in the study, it's unlikely that heme iron or cholesterol in
processed meats could explain the findings, the investigators note.
Findings Should Be Taken Seriously
Although the study contradicts some previous studies on the
relationship between processed red meat and stroke, the statistical
power of the study was robust enough to be taken seriously, commented
Robert Eckel, MD, past president of the American Heart Association and
professor of medicine at the University of Colorado School of
Medicine, Denver. Dr. Eckel was not associated with the study.
Further, Dr. Eckel noted that it's difficult to assess how processed
meat contributes to stroke risk.
"It's hard to know whether to blame the salt, the preservatives, or
the nitrite in the preservatives for the increased risk of stroke seen
in this study," he said. The results of the study should also be
interpreted with some caution because it relied on a survey and
assessed association, not cause and effect, he said.
Dr. Eckel pointed out that the group with the highest intake of
processed meat in the Swedish study also had a healthier diet overall,
including more fruit, vegetables, and whole grains.
"It suggests that the effects of processed meat may confound the
benefit of a heart-healthy diet," he said.
Dr. Eckel does not believe the study should change physicians' advice
to their patients regarding a heart-healthy diet. However, it might be
wise to ask patients about their intake of processed meat and their
overall diet and activity level, he said.
The study was funded by research grants from the Swedish Council for
Working Life and Social Research and the Swedish Research Council/
Committee for Infrastructure. Drs. Larsson and Eckel have disclosed no
relevant financial relationships- Hide quoted text -
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