Processed meat consumption and associated factors in Chile: A cross-sectional study nested in the MAUCO cohort

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dc.catalogadorgjm
dc.contributor.authorRuedlinger, Jenny
dc.contributor.authorCid Ossandón, Vicente Salvador
dc.contributor.authorHuidobro M., Andrea
dc.contributor.authorVan De Wyngard, Vanessa
dc.contributor.authorVargas, Claudio
dc.contributor.authorFerreccio Readi, Catterina
dc.date.accessioned2024-01-19T14:48:17Z
dc.date.available2024-01-19T14:48:17Z
dc.date.issued2022
dc.description.abstractProcessed meat consumption is increasing in Latin America. While in developed countries processed meat consumption has been associated with cardiovascular diseases and cancer, our region lacks data associated to its consumption and health impact. We characterized processed meat intake and associated factors in a population-based cohort of a Chilean agricultural county, MAUCO. We analyzed baseline dietary data of 7,841 participants, 4,358 women and 3,483 men (38–77 years), who answered an adapted Mediterranean index food frequency questionnaire. Eight percent of the participants presented high processed meat consumption (?5 times per week). We explored associations of processed meat consumption with participant characteristics using multinomial logistic regression models. Main factors associated with higher consumption were being men, younger and currently employed, and having a high intake (>4 times per week) of red meat (Odds ratio, 2.71, 95% CI 2.10–3.48), butter/cream (1.96, 1.60–2.41), whole-fat dairy products (1.32, 1.04–1.67) and a high intake (?1 time per day) of sugary snacks/sweets (2.49, 2.04–3.03) and sugary drinks (1.97, 1.63–2.38). Processed meat consumption associated to chronic diseases, particularly cardiovascular disease (Prevalence ratio, 2.28, 95% CI 1.58–3.29). Obesity mediated this association in a proportion of 5.0%, whereas for diabetes the proportion was 13.9%. In this population, processed meat was associated with other unhealthy dietary and lifestyle factors, as well as with chronic diseases, particularly cardiovascular disease.
dc.fechaingreso.objetodigital2024-05-08
dc.fuente.origenORCID
dc.identifier.doi10.3389/fpubh.2022.960997
dc.identifier.urihttp://dx.doi.org/10.3389/fpubh.2022.960997
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/80689
dc.information.autorucFacultad de Educación; Ruedlinger, Jenny ; 0000-0001-9164-7018; 63806
dc.information.autorucS/I; Cid Ossandón, Vicente Salvador; 0000-0001-5414-6273; 1232783
dc.information.autorucEscuela de Medicina; Van De Wyngard, Vanessa; 0000-0002-8471-294X; 17770
dc.information.autorucEscuela de Medicina; Ferreccio Readi, Catterina; 0000-0001-6331-5534; 99684
dc.language.isoen
dc.nota.accesoContenido completo
dc.rightsacceso abierto
dc.subjectProcessed meat
dc.subjectMeat consumption
dc.subjectLatin American
dc.subjectMediterranean diet
dc.subjectPopulation-based cohort
dc.subjectChronic diseases
dc.subjectCancer
dc.subject.ddc610
dc.subject.deweyMedicina y saludes_ES
dc.titleProcessed meat consumption and associated factors in Chile: A cross-sectional study nested in the MAUCO cohort
dc.typeartículo
sipa.codpersvinculados63806
sipa.codpersvinculados1232783
sipa.codpersvinculados17770
sipa.codpersvinculados99684
sipa.trazabilidadORCID;2024-01-08
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