PLoS ONE (Jan 2020)

Association between meat intake and mortality due to all-cause and major causes of death in a Japanese population.

  • Eiko Saito,
  • Xiaohe Tang,
  • Sarah Krull Abe,
  • Norie Sawada,
  • Junko Ishihara,
  • Ribeka Takachi,
  • Hiroyasu Iso,
  • Taichi Shimazu,
  • Taiki Yamaji,
  • Motoki Iwasaki,
  • Manami Inoue,
  • Shoichiro Tsugane,
  • JPHC Study Group

DOI
https://doi.org/10.1371/journal.pone.0244007
Journal volume & issue
Vol. 15, no. 12
p. e0244007

Abstract

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PurposeWe examined the association between meat intake and mortality due to all-cause and major causes of death using a population-based cohort study in Japan.Methods87,507 Japanese aged between 45 and 74 years old at 5-year follow-up study were followed for 14.0 years on average. Associations between meat intake and mortality risk were assessed using a Cox proportional hazards model.ResultsA heavy intake of total meat was associated with a higher risk of all-cause mortality relative to the lowest quartile intake in men (Q4: HR,1.18; 95%CIs, 1.06-1.31). A higher intake of total meat was associated with a lower risk of stroke mortality in women (Q2: HR, 0.70; 95%CIs, 0.51-0.94, Q3: HR, 0.68; 95%CIs, 0.50-0.95, Q4: HR, 0.66; 95%CIs, 0.44-0.99). A heavy intake of red meat was also associated with all-cause mortality (Q4: HR, 1.13; 95%CIs, 1.02-1.26) and heart disease mortality (Q4: HR, 1.51; 95%CIs, 1.11-2.06) in men but not in women. Heavy intake of chicken was inversely associated with cancer mortality in men.ConclusionsHeavy intakes of total and red meat were associated with an increase in all-cause and heart disease mortality in men, while total meat intake was associated with a lower risk of stroke mortality in women.