导读：哈佛大学公共卫生学院的一项新的研究表明，摄食红肉与心血管疾病风险及癌症死亡率的上升有关。该研究结果还表明，摄入其他的健康蛋白质来源食物，如鱼类、禽类、坚果及豆类与降低死亡风险有关联。
这项研究的作者An Pan说：“我们的研究为大量摄入红肉与健康风险之间的关系增加了证据，在其他的而研究中，红肉被证实与与II性糖尿病、冠心病、中风及特定癌症有关。”
该研究团队对37698名男性及83644名女性分别进行了长达22年和28年的观察研究，这些人在研究开展时并没有心血管疾病及癌症。他们的饮食情况通过每四年的问卷调查进行评估。
在这两项调查研究中，共有23926人死亡，其中5910人死于心血管疾病，9464人死于癌症。日常摄入红肉，尤其是加工过的红肉被认为与死亡风险的增加有关联。每日摄入一份一副扑克牌差不多大小的未加工红肉使死亡风险提高13%，每天摄入一份加工过的红肉（一个热狗或两份烤肉）使死亡风险提高20%。
红肉，尤其是加工过的红肉含有增加诸如心血管疾病及癌症的慢性病患病风险的成分，包括血红素铁、饱和脂肪、纳、亚硝酸盐及在烹制过程中形成的特定致癌物质。
以健康蛋白质来源食物代替所摄入的总的红肉可降低死亡风险：鱼类可降低7%、禽类降低14%、坚果降低19%、豆类降低10%、低脂肪乳制品降低10%、谷类降低14%。研究人员估计，如果所有的参与者每天少消耗一半的红肉，则在随访研究结束时男性与女性的死亡数可分别激昂地9.3%和7.6%。
研究的共同作者 Frank Hu说：“该研究提供了明确的证据证实，日常摄入红肉尤其是加工肉会从根本上促进早死。反过来说，选择更为健康的蛋白质来源食物具有明显的健康好处，可降低慢性疾病的发病率及死亡率。”
Red Meat Consumption and Mortality
An Pan, PhD; Qi Sun, MD, ScD; Adam M. Bernstein, MD, ScD; Matthias B. Schulze, DrPH; JoAnn E. Manson, MD, DrPH; Meir J. Stampfer, MD, DrPH; Walter C. Willett, MD, DrPH; Frank B. Hu, MD, PhD
Background Red meat consumption has been associated with an increased risk of chronic diseases. However, its relationship with mortality remains uncertain.
Methods We prospectively observed 37 698 men from the Health Professionals Follow-up Study (1986-2008) and 83 644 women from the Nurses' Health Study (1980-2008) who were free of cardiovascular disease (CVD) and cancer at baseline. Diet was assessed by validated food frequency questionnaires and updated every 4 years.
Results We documented 23 926 deaths (including 5910 CVD and 9464 cancer deaths) during 2.96 million person-years of follow-up. After multivariate adjustment for major lifestyle and dietary risk factors, the pooled hazard ratio (HR) (95% CI) of total mortality for a 1-serving-per-day increase was 1.13 (1.07-1.20) for unprocessed red meat and 1.20 (1.15-1.24) for processed red meat. The corresponding HRs (95% CIs) were 1.18 (1.13-1.23) and 1.21 (1.13-1.31) for CVD mortality and 1.10 (1.06-1.14) and 1.16 (1.09-1.23) for cancer mortality. We estimated that substitutions of 1 serving per day of other foods (including fish, poultry, nuts, legumes, low-fat dairy, and whole grains) for 1 serving per day of red meat were associated with a 7% to 19% lower mortality risk. We also estimated that 9.3% of deaths in men and 7.6% in women in these cohorts could be prevented at the end of follow-up if all the individuals consumed fewer than 0.5 servings per day (approximately 42 g/d) of red meat.
Conclusions Red meat consumption is associated with an increased risk of total, CVD, and cancer mortality. Substitution of other healthy protein sources for red meat is associated with a lower mortality risk.
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