亚洲在过去十年中肉类摄入量大幅增加，但肉类摄入对健康影响的研究不充分。我们研究了肉类摄入与一亚洲国家人群总死亡率、癌症和心血管疾病（CVD）死亡率之间的关联。本研究选取了来自韩国8个地区、参与健康检查Gem（HEXA-G）研究并有饮食数据（2004-2013年）的113,568名成年人作为参与者。参与者一直追踪到2020年12月31日。我们根据106项问卷计算了肉类总摄入量、红肉、白肉和内脏肉的摄入量。我们使用最低摄入量五分位数作为参考组，采用多变量Cox比例风险模型进行了分析。在共计1,205,236人年中，共记录到3,454例死亡病例。高摄入加工红肉与总死亡率呈正相关关系 [男性：危险比（HR）1.21，95％置信区间（95％ CI）1.07-1.37;女性：HR 1.32，95％ CI 1.12-1.56]。在女性中高摄入内脏肉与总死亡率（HR 1.21，95％ CI 1.05-1.39）和癌症死亡率（HR 1.24，95％ CI 1.03-1.50）呈正相关。在男性和女性中适量摄入五花肉与降低总死亡率呈负相关（男性：HR 0.76，95％ CI 0.62-0.93;女性：HR 0.83，95％ 0.69-0.98），但女性高摄入五花肉与CVD死亡率呈正相关（HR 1.84，95％ CI 1.20-2.82）。适量牛肉摄入降低男性CVD死亡率（HR 0.58，95％ CI 0.40-0.84），但烤猪肉增加女性癌症死亡率（HR 1.26，95％ CI 1.05-1.52）。摄入加工红肉与总和癌症死亡率呈正相关，摄入内脏肉与女性总和癌症死亡率呈正相关，摄入烤猪肉与女性癌症死亡率呈正相关。高摄入五花肉与女性CVD死亡率呈正相关，但适量摄入五花肉与男女总死亡率呈负相关。版权所有©2023 Kityo、Lee和Kang。

Asia has experienced a large increase in meat intake in the past decade, yet the health impact of meat intake is not well studied.We examined the association of meat intake with all-cause, cancer and cardiovascular disease (CVD) mortality in an Asian country.Participants were 113,568 adults with dietary data at recruitment (2004-2013) of the Health Examinees-Gem (HEXA-G) study, a prospective cohort study conducted in 8 regions of Korea. Participants were followed until 31 December 2020. Total, red, white, and organ meat intake were computed based on a 106-item questionnaire. Multivariable Cox proportional hazard models were implemented using the lowest quintile of meat intake as the reference category.For 1,205,236 person-years, 3,454 deaths were recorded. High intake of processed red meat was positively associated with all-cause mortality [men: hazard ratio (HR) 1.21, 95% confidence interval (95% CI) 1.07-1.37; women: HR 1.32, 95% CI 1.12-1.56]. Increased risk of all-cause mortality (HR 1.21, 95% CI 1.05-1.39) and cancer mortality (HR 1.24, 95% CI 1.03-1.50) was observed in women with high intake of organ meat. Moderate intake of pork belly was associated with reduced risk of all-cause mortality in men (HR 0.76, 95% CI 0.62-0.93) and women (HR 0.83, 95% 0.69-0.98) but high intake was associated with increased risk of CVD mortality in women (HR 1.84, 95% CI 1.20-2.82). Low beef intake decreased the risk of CVD mortality in men (HR 0.58, 95% CI 0.40-0.84), but roasted pork increased cancer mortality in women (HR 1.26, 95% CI 1.05-1.52).There was increased risk of all-cause mortality associated with intake of processed red meat in men and women, increased risk of all-cause and cancer mortality with intake of organ meat in women, and increased risk of cancer mortality with intake of roasted pork intake in women. High intake of pork belly increased the risk of CVD mortality in women, but moderate intake was inversely associated with mortality from all-causes in both men and women.Copyright © 2023 Kityo, Lee and Kang.