TY - JOUR
T1 - Meat intake and risk of diverticulitis among men
AU - Cao, Yin
AU - Strate, Lisa L.
AU - Keeley, Brieze R.
AU - Tam, Idy
AU - Wu, Kana
AU - Giovannucci, Edward L.
AU - Chan, Andrew T.
N1 - Funding Information:
1Clinical and Translational Epidemiology Unit, Massachusetts General Hospital and Harvard Medical School, Boston, Massachusetts, USA 2Division of Gastroenterology, Massachusetts General Hospital and Harvard Medical School, Boston, Massachusetts, USA 3Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts, USA 4Division of Gastroenterology, University of Washington School of Medicine, Harborview Medical Center, Seattle, Washington, USA 5Department of Medicine, Massachusetts General Hospital and Harvard Medical School, Boston, Massachusetts, USA 6Tufts University School of Medicine, Boston, Massachusetts, USA 7Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, Massachusetts, USA 8Channing Division of Network Medicine, Department of Medicine, Brigham and Women’s Hospital, Harvard Medical School, Boston, Massachusetts, USA 9Broad Institute of MIT and Harvard, Cambridge, Massachusetts, USA Acknowledgements We would like to thank the participants and staff of the Health Professionals Follow-Up Study for their valuable contributions. Contributors YC and ATC had full access to all of the data in the study, and take responsibility for the integrity of the data and the accuracy of the data analysis. Study concept and design: YC, LLS, ELG and ATC. Acquisition of data: LLS, BRK, IT and ATC. Analysis and interpretation of data: all coauthors. Drafting of the manuscript and statistical analysis: YC. Critical revision of the manuscript for important intellectual content: all coauthors. Obtained funding: LLS, ELG and ATC. Administrative, technical or material support and study supervision: LLS and ATC. Funding This work was supported by grants R01 DK101495, R01 DK084157, K24 DK098311 and UM1 CA167552 from the National Institutes of Health.
Publisher Copyright:
© 2017 Published by the BMJ Publishing Group Limited.
PY - 2018/3
Y1 - 2018/3
N2 - Objective Diverticulitis is a common disease with a substantial clinical and economic burden. Besides dietary fibre, the role of other foods in the prevention of diverticulitis is underexplored. Design We prospectively examined the association between consumption of meat (total red meat, red unprocessed meat, red processed meat, poultry and fish) with risk of incident diverticulitis among 46 461 men enrolled in the Health Professionals Follow-Up Study (1986-2012). Cox proportional hazards models were used to compute relative risks (RRs) and 95% CIs. Results During 651 970 person-years of follow-up, we documented 764 cases of incident diverticulitis. Compared with men in the lowest quintile (Q1) of total red meat consumption, men in the highest quintile (Q5) had a multivariable RR of 1.58 (95% CI 1.19 to 2.11; p for trend=0.01). The increase in risk was non-linear, plateauing after six servings per week (p for non-linearity=0.002). The association was stronger for unprocessed red meat (RR for Q5 vs Q1: 1.51; 95% CI 1.12 to 2.03; p for trend=0.03) than for processed red meat (RR for Q5 vs Q1: 1.03; 95% CI 0.78 to 1.35; p for trend=0.26). Higher consumption of poultry or fish was not associated with risk of diverticulitis. However, the substitution of poultry or fish for one serving of unprocessed red meat per day was associated with a decrease in risk of diverticulitis (multivariable RR 0.80; 95% CI 0.63 to 0.99). Conclusions Red meat intake, particularly unprocessed red meat, was associated with an increased risk of diverticulitis. The findings provide practical dietary guidance for patients at risk of diverticulitis.
AB - Objective Diverticulitis is a common disease with a substantial clinical and economic burden. Besides dietary fibre, the role of other foods in the prevention of diverticulitis is underexplored. Design We prospectively examined the association between consumption of meat (total red meat, red unprocessed meat, red processed meat, poultry and fish) with risk of incident diverticulitis among 46 461 men enrolled in the Health Professionals Follow-Up Study (1986-2012). Cox proportional hazards models were used to compute relative risks (RRs) and 95% CIs. Results During 651 970 person-years of follow-up, we documented 764 cases of incident diverticulitis. Compared with men in the lowest quintile (Q1) of total red meat consumption, men in the highest quintile (Q5) had a multivariable RR of 1.58 (95% CI 1.19 to 2.11; p for trend=0.01). The increase in risk was non-linear, plateauing after six servings per week (p for non-linearity=0.002). The association was stronger for unprocessed red meat (RR for Q5 vs Q1: 1.51; 95% CI 1.12 to 2.03; p for trend=0.03) than for processed red meat (RR for Q5 vs Q1: 1.03; 95% CI 0.78 to 1.35; p for trend=0.26). Higher consumption of poultry or fish was not associated with risk of diverticulitis. However, the substitution of poultry or fish for one serving of unprocessed red meat per day was associated with a decrease in risk of diverticulitis (multivariable RR 0.80; 95% CI 0.63 to 0.99). Conclusions Red meat intake, particularly unprocessed red meat, was associated with an increased risk of diverticulitis. The findings provide practical dietary guidance for patients at risk of diverticulitis.
KW - Dietary Factors
KW - Diverticular Disease
KW - Epidemiology
UR - https://www.scopus.com/pages/publications/85009442984
U2 - 10.1136/gutjnl-2016-313082
DO - 10.1136/gutjnl-2016-313082
M3 - Article
C2 - 28069830
AN - SCOPUS:85009442984
SN - 0017-5749
VL - 67
SP - 466
EP - 472
JO - Gut
JF - Gut
IS - 3
ER -