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) |