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Dietary Protein Sources and All-Cause and Cause-Specific Mortality: The Golestan Cohort Study in Iran
Harvard T.H. Chan School of Public Health, USA ; Tehran University of Medical Sciences, Iran ; Massachusetts General Hospital, USA.
Tehran University of Medical Sciences, Iran.
Tehran University of Medical Sciences, Iran.
Tehran University of Medical Sciences, Iran.
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2017 (engelsk)Inngår i: American Journal of Preventive Medicine, ISSN 0749-3797, E-ISSN 1873-2607, Vol. 52, nr 2, s. 237-248Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Introduction: Dietary protein comes from foods with greatly different compositions that may not relate equally with mortality risk. Few cohort studies from non-Western countries have examined the association between various dietary protein sources and cause-specific mortality. Therefore, the associations between dietary protein sources and all-cause, cardiovascular disease, and cancer mortality were evaluated in the Golestan Cohort Study in Iran. Methods: Among 42,403 men and women who completed a dietary questionnaire at baseline, 3,291 deaths were documented during 11 years of follow up (2004-2015). Cox proportional hazards models estimated age-adjusted and multivariate-adjusted hazard ratios (HRs) and 95% CIs for all cause and disease-specific mortality in relation to dietary protein sources. Data were analyzed from 2015 to 2016. Results: Comparing the highest versus the lowest quartile, egg consumption was associated with lower all-cause mortality risk (HR=0.88, 95% CI=0.79, 0.97, ptrend=0.03). In multivariate analysis, the highest versus the lowest quartile of fish consumption was associated with reduced risk of total cancer (HR=0.79, 95% CI=0.64, 0.98, ptrend=0.03) and gastrointestinal cancer (HR=0.75, 95% CI=0.56, 1.00, ptrend=0.02) mortality. The highest versus the lowest quintile of legume consumption was associated with reduced total cancer (HR=0.72, 95% CI=0.58, 0.89, ptrend=0.004), gastrointestinal cancer (HR=0.76, 95% CI=0.58, 1.01, ptrend=0.05), and other cancer (HR=0.66, 95% CI=0.47, 0.93, ptrend=0.04) mortality. Significant associations between total red meat and poultry intake and allcause, cardiovascular disease, or cancer mortality rate were not observed among all participants. Conclusions: These findings support an association of higher fish and legume consumption with lower cancer mortality, and higher egg consumption with lower all-cause mortality. (C) 2016 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

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Elsevier, 2017. Vol. 52, nr 2, s. 237-248
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URN: urn:nbn:se:lnu:diva-64233DOI: 10.1016/j.amepre.2016.10.041ISI: 000396989700016PubMedID: 28109460Scopus ID: 2-s2.0-85010047744OAI: oai:DiVA.org:lnu-64233DiVA, id: diva2:1098076
Tilgjengelig fra: 2017-05-23 Laget: 2017-05-23 Sist oppdatert: 2019-08-29bibliografisk kontrollert

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