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  1. Emergency appendicectomy and meat consumption in the UK.

    Article - En anglais

    Study objective-To compare the rates of reported emergency appendicectomies in a cohort study of vegetarians and non-vegetarians by participants'history of meat consumption Design-This was a prospective cohort study in which participants were asked about their lifetime history of meat consumptionlavoidance and, separately, whether they had had an appendicectomy.

    Appendicectomy was described as either « emergency » or « non-emergency » according to details supplied by the participant.


    The United Kingdom.


    These comprised more than 11 000 people, of whom 4852 (44%) completed both an appendicectomy form and a dietary questionnaire giving details of their lifetime history of meat consumption.

    Main results-The percentage who reported an emergency appendicectomy was higher among lifelong meat eaters (10.7%) than either lifelong non-meat eaters (7.8%) or those who had stopped eating meat (8.0%) ; and the operations were performed at an earlier age in this first group (mean values 18.9,26.0, and 19.6 years respectively).

    The overall age adjusted emergency appendicectomy rate ratio comparing participants who did not eat meat with those who ate meat was 0.47 (95% confidence interval 0.35,0.65).

    Conclusions-The results suggest that people who do not eat meat have a 50% lower risk of requiring an emergency appendicectomy than those who do.

    The data do not, however, allow the reliable testing of other hypotheses, so meat consumption may simply be a ...

    Mots-clés Pascal : Appendicectomie, Urgence, Homme, Epidémiologie, Alimentation, Régime alimentaire végétarien, Viande, Consommation alimentaire, Comportement alimentaire, Royaume Uni, Europe, Appareil digestif pathologie, Chirurgie

    Mots-clés Pascal anglais : Appendectomy, Emergency, Human, Epidemiology, Feeding, Vegetarian diet, Meat, Food intake, Feeding behavior, United Kingdom, Europe, Digestive diseases, Surgery

    Logo du centre Notice produite par :
    Inist-CNRS - Institut de l'Information Scientifique et Technique

    Cote : 96-0064829

    Code Inist : 002B25G02. Création : 199608.