Association of Major Dietary Protein Sources With All‐Cause and Cause‐Specific Mortality: Prospective Cohort Study
Background Dietary recommendations regarding protein intake have been focused on the amount of protein. However, such recommendations without considering specific protein sources may be simplistic and insufficient. Methods and Results We included 102 521 postmenopausal women enrolled in the Women’s...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2021-03-01
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| Series: | Journal of the American Heart Association: Cardiovascular and Cerebrovascular Disease |
| Subjects: | |
| Online Access: | https://www.ahajournals.org/doi/10.1161/JAHA.119.015553 |
| _version_ | 1818775136537411584 |
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| author | Yangbo Sun Buyun Liu Linda G. Snetselaar Robert B. Wallace Aladdin H. Shadyab Candyce H. Kroenke Bernhard Haring Barbara V. Howard James M. Shikany Carolina Valdiviezo Wei Bao |
| author_facet | Yangbo Sun Buyun Liu Linda G. Snetselaar Robert B. Wallace Aladdin H. Shadyab Candyce H. Kroenke Bernhard Haring Barbara V. Howard James M. Shikany Carolina Valdiviezo Wei Bao |
| author_sort | Yangbo Sun |
| collection | DOAJ |
| description | Background Dietary recommendations regarding protein intake have been focused on the amount of protein. However, such recommendations without considering specific protein sources may be simplistic and insufficient. Methods and Results We included 102 521 postmenopausal women enrolled in the Women’s Health Initiative between 1993 and 1998, and followed them through February 2017. During 1 876 205 person‐years of follow‐up, 25 976 deaths occurred. Comparing the highest with the lowest quintile, plant protein intake was inversely associated with all‐cause mortality (hazard ratio [HR], 0.91 [0.86, 0.96]), cardiovascular disease mortality (HR, 0.88 [0.79, 0.97]), and dementia mortality (HR, 0.79 [0.67, 0.94]). Among major protein sources, comparing the highest with the lowest quintile of consumption, processed red meat (HR, 1.06 [1.01, 1.10]) or eggs (HR, 1.14 [1.10, 1.19]) was associated with higher risk of all‐cause mortality. Unprocessed red meat (HR, 1.12 [1.02, 1.23]), eggs (HR, 1.24 [1.14, 1.34]), or dairy products (HR, 1.11 [1.02, 1.22]) was associated with higher risk of cardiovascular disease mortality. Egg consumption was associated with higher risk of cancer mortality (HR, 1.10 [1.02, 1.19]). Processed red meat consumption was associated with higher risk of dementia mortality (HR, 1.20 [1.05, 1.32]), while consumption of poultry (HR, 0.85 [0.75, 0.97]) or eggs (HR, 0.86 [0.75, 0.98]) was associated with lower risk of dementia mortality. In substitution analysis, substituting of animal protein with plant protein was associated with a lower risk of all‐cause mortality, cardiovascular disease mortality, and dementia mortality, and substitution of total red meat, eggs, or dairy products with nuts was associated with a lower risk of all‐cause mortality. Conclusions Different dietary protein sources have varying associations with all‐cause mortality, cardiovascular disease mortality, and dementia mortality. Our findings support the need for consideration of protein sources in future dietary guidelines. |
| first_indexed | 2024-12-18T10:52:15Z |
| format | Article |
| id | doaj.art-a4728c340c734213af35bf5fef409563 |
| institution | Directory Open Access Journal |
| issn | 2047-9980 |
| language | English |
| last_indexed | 2024-12-18T10:52:15Z |
| publishDate | 2021-03-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of the American Heart Association: Cardiovascular and Cerebrovascular Disease |
| spelling | doaj.art-a4728c340c734213af35bf5fef4095632022-12-21T21:10:26ZengWileyJournal of the American Heart Association: Cardiovascular and Cerebrovascular Disease2047-99802021-03-0110510.1161/JAHA.119.015553Association of Major Dietary Protein Sources With All‐Cause and Cause‐Specific Mortality: Prospective Cohort StudyYangbo Sun0Buyun Liu1Linda G. Snetselaar2Robert B. Wallace3Aladdin H. Shadyab4Candyce H. Kroenke5Bernhard Haring6Barbara V. Howard7James M. Shikany8Carolina Valdiviezo9Wei Bao10Department of Epidemiology College of Public Health University of Iowa Iowa City IADepartment of Epidemiology College of Public Health University of Iowa Iowa City IADepartment of Epidemiology College of Public Health University of Iowa Iowa City IADepartment of Epidemiology College of Public Health University of Iowa Iowa City IADepartment of Family Medicine and Public Health School of Medicine University of California, San Diego La Jolla CADivision of Research Kaiser Permanente Northern California Oakland CADepartment of Medicine I/Cardiology University of Würzburg GermanyMedStar Health Research Institute and Georgetown/Howard Universities Center for Clinical and Translational Science Washington DCDivision of Preventive Medicine School of Medicine University of Alabama at Birmingham Birmingham ALMedstar Washington Hospital Center and Georgetown University School of Medicine Washington DCDepartment of Epidemiology College of Public Health University of Iowa Iowa City IABackground Dietary recommendations regarding protein intake have been focused on the amount of protein. However, such recommendations without considering specific protein sources may be simplistic and insufficient. Methods and Results We included 102 521 postmenopausal women enrolled in the Women’s Health Initiative between 1993 and 1998, and followed them through February 2017. During 1 876 205 person‐years of follow‐up, 25 976 deaths occurred. Comparing the highest with the lowest quintile, plant protein intake was inversely associated with all‐cause mortality (hazard ratio [HR], 0.91 [0.86, 0.96]), cardiovascular disease mortality (HR, 0.88 [0.79, 0.97]), and dementia mortality (HR, 0.79 [0.67, 0.94]). Among major protein sources, comparing the highest with the lowest quintile of consumption, processed red meat (HR, 1.06 [1.01, 1.10]) or eggs (HR, 1.14 [1.10, 1.19]) was associated with higher risk of all‐cause mortality. Unprocessed red meat (HR, 1.12 [1.02, 1.23]), eggs (HR, 1.24 [1.14, 1.34]), or dairy products (HR, 1.11 [1.02, 1.22]) was associated with higher risk of cardiovascular disease mortality. Egg consumption was associated with higher risk of cancer mortality (HR, 1.10 [1.02, 1.19]). Processed red meat consumption was associated with higher risk of dementia mortality (HR, 1.20 [1.05, 1.32]), while consumption of poultry (HR, 0.85 [0.75, 0.97]) or eggs (HR, 0.86 [0.75, 0.98]) was associated with lower risk of dementia mortality. In substitution analysis, substituting of animal protein with plant protein was associated with a lower risk of all‐cause mortality, cardiovascular disease mortality, and dementia mortality, and substitution of total red meat, eggs, or dairy products with nuts was associated with a lower risk of all‐cause mortality. Conclusions Different dietary protein sources have varying associations with all‐cause mortality, cardiovascular disease mortality, and dementia mortality. Our findings support the need for consideration of protein sources in future dietary guidelines.https://www.ahajournals.org/doi/10.1161/JAHA.119.015553all‐cause mortalitycause‐specific mortalitydietary protein intakedietary protein sourcespostmenopausal women |
| spellingShingle | Yangbo Sun Buyun Liu Linda G. Snetselaar Robert B. Wallace Aladdin H. Shadyab Candyce H. Kroenke Bernhard Haring Barbara V. Howard James M. Shikany Carolina Valdiviezo Wei Bao Association of Major Dietary Protein Sources With All‐Cause and Cause‐Specific Mortality: Prospective Cohort Study Journal of the American Heart Association: Cardiovascular and Cerebrovascular Disease all‐cause mortality cause‐specific mortality dietary protein intake dietary protein sources postmenopausal women |
| title | Association of Major Dietary Protein Sources With All‐Cause and Cause‐Specific Mortality: Prospective Cohort Study |
| title_full | Association of Major Dietary Protein Sources With All‐Cause and Cause‐Specific Mortality: Prospective Cohort Study |
| title_fullStr | Association of Major Dietary Protein Sources With All‐Cause and Cause‐Specific Mortality: Prospective Cohort Study |
| title_full_unstemmed | Association of Major Dietary Protein Sources With All‐Cause and Cause‐Specific Mortality: Prospective Cohort Study |
| title_short | Association of Major Dietary Protein Sources With All‐Cause and Cause‐Specific Mortality: Prospective Cohort Study |
| title_sort | association of major dietary protein sources with all cause and cause specific mortality prospective cohort study |
| topic | all‐cause mortality cause‐specific mortality dietary protein intake dietary protein sources postmenopausal women |
| url | https://www.ahajournals.org/doi/10.1161/JAHA.119.015553 |
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