Relationship between Dietary Beef, Fat, and Pork and Alcoholic Cirrhosis

Francis Stephen Bridges
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Francis Stephen Bridges: Department of Health, Leisure and Exercise Science, The University of West Florida, 11000 University Parkway, Pensacola, FL 32514-5750, USA

IJERPH, 2009, vol. 6, issue 9, 1-9

Abstract: Nanji and French [1] investigated the relationship between per-caput consumption of total fat, beef, and pork and for alcohol consumption and rates of mortality for cirrhosis for 16 countries for 1965. The present study reports significant and positive associations for 1996 and 2003 between the following: alcohol consumption and cirrhosis mortality, pork consumption and cirrhosis mortality, the product of alcohol and pork consumption and the product of alcohol and fat consumption. These supportive associations may represent a relationship between the risk of alcoholic cirrhosis and some heretofore unknown dietary or environmental factor related to conditions of pork or fat consumption. Limitations of the study design are discussed.

Keywords: liver cirrhosis; alcoholic; alcohol consumption; dietary fats; meat (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2009
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