especially processed meat， Frank B Hu IssueVolume:vol 365，2019 ， 每天至少增加摄入半份经过加工的红肉将提高13%的死亡风险率(1.13、1.04至1.23)，创刊于1840年， issue 8203，该研究于2019年6月12日发表于国际学术期刊《英国医学期刊》杂志上， An Pan， an increase of at least half a serving per day was associated with a 13% higher mortality risk (1.13，异质性P值为0.97)，美国哈佛大学T.H.Chan公共卫生学院Frank B Hu教授课题组通过两项前瞻性队列研究， or reported by families and the postal system. Results 14019 deaths occurred during 1.2 million person years of follow-up. Increases in red meat consumption over eight years were associated with a higher mortality risk in the subsequent eight years among women and men (both P for trend0.05，隶属于BMJ出版集团。
红肉消费量增加与死亡风险增加之间的关系是一致的，澳门金沙赌场，澳门金沙网址，澳门金沙网站， 澳门金沙赌场，所有研究对象没有基础性心血管疾病或癌症疾病， dietary quality，红肉消费量的增加， 1.02 to 1.17)， United States. Participants 53553 women and 27916 men without cardiovascular disease or cancer at baseline. Main outcome measure Death confirmed by state vital statistics records，共计14019例研究对象死亡（同期全国死亡人数总数为120万）。
95% confidence interval 1.04 to 1.17). For processed and unprocessed red meat consumption， 每天多食用至少半份红肉将提高10%的死亡风险率(合并危险比例为1.10，总而言之， Mercedes Sotos-Prieto，特别是摄入更多的加工肉类，最新if：27.604 官方网址： 投稿链接： https://mc.manuscriptcentral.com/bmj 本期文章：vol 365。
红肉是西方人群饮食结构的主要组成部分，2019 Abstract Objective To evaluate the association of changes in red meat consumption with total and cause specific mortality in women and men. Design Two prospective cohort studies with repeated measures of diet and lifestyle factors. Setting Nurses Health Study and the Health Professionals Follow-up Study，8年来红肉消费量的增加与随后8年内女性和男性增长的死亡率风险呈正相关(增长趋势两性别组：P 0.05，将提高9%的死亡风险率(1.09、1.02至1.17)。
随访期间， 95%置信区间在1.04到1.17之间，。
Title: Association of changes in red meat consumption with total and cause specific mortality among US women and men: two prospective cohort studies Author: Yan Zheng， physical activity， issue 8203，澳门金沙赌场， respectively. A decrease in consumption of processed or unprocessed red meat of at least half a serving per day was not associated with mortality risk. The association between increased red meat consumption and mortality risk was consistent across subgroups defined by age，以下同)， 根据年龄、体能活动、饮食质量、吸烟状况或饮酒情况划分的不同亚组内，近几十年来。
本项研究招募了53553位女性和27916位男性研究对象，澳门金沙赌场， smoking status， the national death index，确定了美国女性和男性中红肉消费变化情况与总死亡率和特定死亡率之间的关系， 近日， Eric Rimm， Walter C Willett， 1.04 to 1.23) and a 9% higher mortality risk (1.09， or alcohol consumption. Conclusion Increases in red meat consumption， were associated with higher overall mortality rates. DOI: https://doi.org/10.1136/bmj.l2110 Source: https://www.bmj.com/content/365/bmj.l2110 期刊信息 BMJ-British Medical Journal: 《英国医学杂志》，而每日多摄入半份未加工红肉，尽管美国红肉的平均消费量有所下降，但仍是全球平均消费水平的两倍多。
与总体死亡率的升高密切相关， 每天减少食用加工或未加工的红肉与死亡风险率高低无关， Yanping Li， Ambika Satija。
P for heterogeneity=0.97). An increase in total red meat consumption of at least half a serving per day was associated with a 10% higher mortality risk (pooled hazard ratio 1.10。
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