Background: Recent studies suggest red and processed meat consumption is stronglylinked to cardiovascular disease, the leading cause of death in Australian women.Objective: Examine the associations of red and processed meat consumption withcardiovascular disease using the Framingham score.Methods: Included in the analysis were two separate female cohorts, those takenfrom an Internet based health survey (n= 13,509 between the ages of 30-74) and thosefrom a longitudinal epidemiological study (n=176 between the ages of 65-74).Information was available on red and processed meat consumption, exercise and allparameters required for calculation of the Framingham score. Binomial regressionwas used to examine the association within the Internet based cohort, while KruskalWallisH Tests and a Mann-Whitney U Test were employed for analysis of the data inthe epidemiological study.Results: Consumption of red and processed meat 3-4 and >5 times per week wasassociated with Framingham scores 1.064 (p= 0.002) and 1.108 (p=<0.001) timeshigher respectively when compared to those consuming it <1 per week (n=13,509). Asimilar pattern was observed in the more detailed cohort where those in the highestquartile of processed meat consumption had a relative 28.5% increase in medianFramingham scores compared to the lowest quartile, with a difference of 4.5 observed(p=0.043). No relationship was observed when red meat exclusively was investigated.Conclusion: The results of our analysis support an association between red andprocessed meat consumption and CVD risk in women and suggest the association isstronger for processed meat alone.
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