@article{oai:shiga-med.repo.nii.ac.jp:00003763, author = {瀬川, 裕佳 and 近藤, 慶子 and 門田, 文 and 大野, 聖子 and 田中, 佐智子 and 奥田, 奈賀子 and 宮川, 尚子 and 有馬, 久富 and 岡村, 智教 and 三浦, 克之 and 岡山, 明 and 上島, 弘嗣 and SEGAWA, Hiroyoshi and KONDO, Keiko and KADOTA, Aya and YAMAUCHI, Hiromi and OHNO, Seiko and TANAKA-MIZUNO, Sachiko and OKUDA, Nagako and MIYAGAWA, Naoko and ARIMA, Hisatomi and OKAMURA, Tomonori and MIURA, Katsuyuki and OKAYAMA, Akira and UESHIMA, Hirotsugu and NIPPON DATA80 Research Group}, issue = {12}, journal = {Nutrients}, month = {Nov}, note = {The consumption of red meat has been recommended for individuals with reduced kidney function. However, red meat intake was recently suspected to increase cardiovascular disease (CVD) risk. We evaluated the association of red meat intake with CVD mortality risk in Japanese with/without reduced kidney function. Overall, 9112 participants of a Japanese national survey in 1980, aged ≥30 years, were followed for 29 years. Red meat intake was assessed using weighed dietary record. Cox proportional hazards models were used to estimate the hazard ratio (HR) of CVD mortality according to sex-specific tertiles of red meat intake. We also performed stratified analyses with/without reduced kidney function defined as estimated glomerular filtration rate less than 60 mL/min/1.73 m2. Red meat intake was not associated with CVD mortality risk in men and women. In stratified analyses, the HR of the highest compared with the lowest tertile of red meat intake was lower only in women with reduced kidney function (0.67, 95% confidence interval 0.46-0.98). In conclusion, there were no clear associations between red meat intake and CVD mortality risk in Japanese population; however, a higher intake of red meat was associated with lower risk of future CVD mortality in women with reduced kidney function., Journal Article}, title = {Association of Red Meat Intake with the Risk of Cardiovascular Mortality in General Japanese Stratified by Kidney Function: NIPPON DATA80.}, volume = {12}, year = {2020} }