Abstract P101: Unprocessed and Processed Red Meat Consumption and Self-reported Hypertension among French Women
Background—Unprocessed and processed red meat consumption have been hypothesized to have differential effects on cardiovascular disease due to differences in constituents. Long-term intake of high sodium levels from processed red meat may increase the risk of hypertension.
Methods and Results—We evaluated the relations of unprocessed and processed red meat consumption to self-reported hypertension 61,948 women participating in the E3N prospective cohort study, the French component of the EPIC cohort All women were free of hypertension or cardiovascular disease at baseline in 1993, when diet was assessed by validated diet history questionnaire. Unprocessed red meat included beef, veal, horse, pork and sheep; and processed red meat included sausages and salami, ham and pate. Between 1993 and 2005, 10,858 cases of incident hypertension were self-reported in five follow-up questionnaires. In multivariate analyses we adjusted for age, education, smoking, BMI, physical activity, menopausal status, hormone replacement therapy, and intake of calories, fruits and vegetables, coffee and alcohol. Comparing the highest category of processed meat intake, (>=5 servings/week, mean, 46.7 g/day) to the lowest (<1serving/week, mean, 3.6 g/day), processed meat was associated with increased self-reported hypertension risk [RR=1.10 (95%CI 1.03-1.18); p-trend =5 servings/week (mean, 90 g/day) to <1 serving/week (mean, 7.5 g/day) or when evaluated per every 100g a day servings [RR=1.04 (95%CI 0.98-1.10)].
Conclusion—In this large prospective cohort of French women, we observed a weak association between processed red meat and self-reported hypertension. Unprocessed red meat was not associated with self-reported hypertension.
- © 2013 by American Heart Association, Inc.