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Master Thesis

Étude de la relation entre consommation de viandes rouges et de charcuteries et mortalité toutes-causes et causes-spécifique dans la cohorte E3N

Abstract : According to several epidemiological studies, some components contained in the red meat and the processed meat could be responsible for the increasing mortality, in particularly, mortality from certain diseases such as cardiovascular disease or by cancer. Today, in France, these diseases are respectively responsible for 30% of deaths. Thus, improve the nutritional prevention would have a significant impact in term of public health. So, this report studies the association between red and processed meat and mortality in the E3N cohort. This prospective study focused on 100,000 women followed for 24 years. In our study, no association between total mortality and consumption of red meat has been detected. In contrast, the consumption of processed meat and total red meat was positively associated with total mortality. Our hypothesis of a potential effect on mortality of heme iron (contained in red meat processed meat), has not been verified, as the "neutralization" potential of some nutrients on the processed meats, except for total antioxidants in that we found a difference in risk of death between large and small consumers of antioxidants. Finally, the inverse association found between antioxidants and total mortality and cardiovascular disease seems to suggest a major role of antioxidants on human health.
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Master Thesis
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https://dumas.ccsd.cnrs.fr/dumas-01096229
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Submitted on : Wednesday, December 17, 2014 - 9:33:33 AM
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Valérie Dyevre. Étude de la relation entre consommation de viandes rouges et de charcuteries et mortalité toutes-causes et causes-spécifique dans la cohorte E3N. Sciences agricoles. 2014. ⟨dumas-01096229⟩

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