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Table 4 HR and 95% CI for replacing one serving per day of processed meat for another source of protein

From: Consumption of meat in relation to physical functioning in the Seniors-ENRICA cohort

Substitution

Impairment in agility

Impairment in lower-extremity function

Red meat for processed meat

0.96 (0.86–1.07)

0.63 (0.56–0.72)

Poultry for processed meat

0.70 (0.64–0.77)

1.03 (0.95–1.10)

Fish for processed meat

0.82 (0.75–0.90)

0.68 (0.63–0.73)

Legumes for processed meat

0.86 (0.76–0.99)

0.97 (0.79–1.20)

Dairy for processed meat

0.75 (0.65–0.88)

0.85 (0.68–1.06)

Nuts for processed meat

0.59 (0.57–0.61)

0.60 (0.55–0.65)

  1. Model is adjusted for age, sex, educational level (≤primary, secondary, or university), smoking status (never smoked, former smoker, or current smoker), alcohol intake (quintiles of g/day), energy intake (quintiles of kcal/day), BMI (<25, 25 < 30, ≥30 kg/m2), sedentary behavior (quintiles of hours/week watching television), and morbidity (cognitive impairment, osteomuscular disease, cardiovascular disease, cancer, chronic lung disease, or depression)
  2. One serving of red meat, processed meat, poultry, and fish = 100 g; one serving of legumes = 75 g; one serving of dairy = 150 g; one serving of nuts = 30 g
  3. BMI body mass index, CI confidence interval, HR hazard ratio