Poster Topical Area: Nutritional Epidemiology
Location: Hall D
Poster Board Number: 821
Objectives: Observational studies have linked higher intakes of red meat to higher blood pressure; however, studies on different role of fatty- and lean- red meat intake are limited. We assessed longitudinal associations between fatty- and lean- fresh red meat (FRM) intake and blood pressure among Chinese adults.
Methods: Our data are from 16,059 adults aged 18 to 65 in the China Health and Nutrition Survey from 1991 to 2011. We assessed intakes of fatty- (≥ 10 g fat/100 g) and lean-FRM (< 10 g fat/100 g) with three 24-hour dietary recalls.
Results: Multilevel mixed-effect regressions showed that men had significant SBP decrease of 0.73 mm Hg (95% CI: -1.37, -0.09) only in the first quartile of lean-FRM intake versus non-consumers, and DBP increase of 0.48 mm Hg (95% CI: 0.09, 0.87, P = 0.03) in the top quartile of fatty-FRM intake, after adjustment for all potential confounders. In contrast, women showed significant SBP decrease of 1.03mmHg (95% CI: -1.66, -0.39) in the third quartiles of lean-FRM intake, and DBP decrease of 0.58 mmHg (95% CI: -1.02, -0.14) only for the bottom quartile of lean-FRM intake. Fatty- and lean-FRM intakes were not significantly related to elevated blood pressure risk in men and women.
Conclusions: Greater intake of fatty-FRM was associated with higher DBP in Chinese men, whereas the favorable effects of lean-FRM on SBP and DBP in women. Further research is required to elicit the potential mechanism on gender-specific differential association of fatty- versus lean- FRM with blood pressure.
National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention
Beijing, Beijing, China (People's Republic)