scholarly journals Red and processed meat consumption and risk of stroke: a meta-analysis of prospective cohort studies

2012 ◽  
Vol 67 (1) ◽  
pp. 91-95 ◽  
Author(s):  
G-C Chen ◽  
D-B Lv ◽  
Z Pang ◽  
Q-F Liu
Keyword(s):  
Cohort Studies ◽  
Prospective Cohort ◽  
Meta Analysis ◽  
Meat Consumption ◽  
Processed Meat ◽  
Prospective Cohort Studies ◽  
Processed Meat Consumption ◽  
Red And Processed Meat

scholarly journals Red and processed meat consumption and mortality: dose–response meta-analysis of prospective cohort studies

2015 ◽  
Vol 19 (5) ◽  
pp. 893-905 ◽  
Author(s):  
Xia Wang ◽  
Xinying Lin ◽  
Ying Y Ouyang ◽  
Jun Liu ◽  
Gang Zhao ◽  
...  
Keyword(s):  
Cohort Studies ◽  
Dose Response ◽  
Cancer Mortality ◽  
Meta Analysis ◽  
Meat Consumption ◽  
Processed Meat ◽  
Meat Intake ◽  
Prospective Cohort Studies ◽  
Processed Meat Consumption ◽  
Red And Processed Meat

AbstractObjectiveTo examine and quantify the potential dose–response relationship between red and processed meat consumption and risk of all-cause, cardiovascular and cancer mortality.DesignWe searched MEDLINE, Embase, ISI Web of Knowledge, CINHAL, Scopus, the Cochrane library and reference lists of retrieved articles up to 30 November 2014 without language restrictions. We retrieved prospective cohort studies that reported risk estimates for all-cause, cardiovascular and cancer mortality by red and/or processed meat intake levels. The dose–response relationships were estimated using data from red and processed meat intake categories in each study. Random-effects models were used to calculate pooled relative risks and 95 % confidence intervals and to incorporate between-study variations.ResultsNine articles with seventeen prospective cohorts were eligible in this meta-analysis, including a total of 150 328 deaths. There was evidence of a non-linear association between processed meat consumption and risk of all-cause and cardiovascular mortality, but not for cancer mortality. For processed meat, the pooled relative risk with an increase of one serving per day was 1·15 (95 % CI 1·11, 1·19) for all-cause mortality (five studies; P<0·001 for linear trend), 1·15 (95 % CI 1·07, 1·24) for cardiovascular mortality (six studies; P<0·001) and 1·08 (95 % CI 1·06, 1·11) for cancer mortality (five studies; P<0·001). Similar associations were found with total meat intake. The association between unprocessed red meat consumption and mortality risk was found in the US populations, but not in European or Asian populations.ConclusionsThe present meta-analysis indicates that higher consumption of total red meat and processed meat is associated with an increased risk of total, cardiovascular and cancer mortality.

scholarly journals White Meat Consumption, All-Cause Mortality, and Cardiovascular Events: A Meta-Analysis of Prospective Cohort Studies

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 676
Author(s):  
Roberta Lupoli ◽  
Marilena Vitale ◽  
Ilaria Calabrese ◽  
Annalisa Giosuè ◽  
Gabriele Riccardi ◽  
...  
Keyword(s):  
Cohort Studies ◽  
Prospective Cohort ◽  
Meta Analysis ◽  
Meat Consumption ◽  
Processed Meat ◽  
Inverse Association ◽  
White Meat ◽  
Mortality And Morbidity ◽  
Prospective Cohort Studies ◽  
All Cause Mortality

The association of meat consumption with mortality and morbidity for non-communicable diseases has been extensively studied. However, the relation of white meat consumption with health outcomes remains controversial. The present meta-analysis was conducted to comprehensively analyze the available evidence on the consistency and strength of the association between the consumption of white meat, death from any cause and incidence of fatal and non-fatal cardiovascular (CV) events. PubMed, Web of Science, Scopus and Embase databases were searched for articles published up to April 30, 2020. We included prospective cohort studies reporting relative risks and pertinent 95% confidence intervals (CI) for all-cause mortality and/or CV events (fatal or non-fatal). A total of 22 studies were included in the meta-analysis. Eleven studies (14 data sets) reported data on all-cause mortality, 10 studies (15 datasets) on cardiovascular disease (CVD) mortality and 10 studies (11 datasets) on non-fatal CV events. When comparing the highest versus the lowest consumption of white meat, the pooled OR and pertinent 95% CI were 0.94 (0.90, 0.97, p < 0.001) for all-cause mortality, 0.95 (0.89, 1.01, p = 0.13) for CV mortality, and 0.99 (0.95, 1.02, p = 0.48) for non-fatal CV events. In conclusion, the study shows for the first time a robust and inverse association between white meat consumption and all-cause mortality and a neutral association with CV mortality and morbidity. This highlights the importance of differentiating the meat types for what concerns their health effects and suggests that white meat might be a healthier alternative to read and processed meat consumption.

scholarly journals Red and processed meat consumption and colorectal cancer risk: a systematic review and meta-analysis

Oncotarget ◽  
2017 ◽  
Vol 8 (47) ◽  
pp. 83306-83314 ◽  
Author(s):  
Zhanwei Zhao ◽  
Quanxin Feng ◽  
Zifang Yin ◽  
Jianbo Shuang ◽  
Bin Bai ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Systematic Review ◽  
Cancer Risk ◽  
Meta Analysis ◽  
Meat Consumption ◽  
Colorectal Cancer Risk ◽  
Processed Meat ◽  
Processed Meat Consumption ◽  
Red And Processed Meat

scholarly journals Processed meat: the real villain?

2015 ◽  
Vol 75 (3) ◽  
pp. 233-241 ◽  
Author(s):  
Sabine Rohrmann ◽  
Jakob Linseisen
Keyword(s):  
Cohort Studies ◽  
Chronic Diseases ◽  
Meta Analysis ◽  
Meat Consumption ◽  
Red Meat ◽  
Processed Meat ◽  
Fatty Tissue ◽  
High Consumption ◽  
Processed Meat Consumption ◽  
Processed Red Meat

Meat is a food rich in protein, minerals such as iron and zinc as well as a variety of vitamins, in particular B vitamins. However, the content of cholesterol and saturated fat is higher than in some other food groups. Processed meat is defined as products usually made of red meat that are cured, salted or smoked (e.g. ham or bacon) in order to improve the durability of the food and/or to improve colour and taste, and often contain a high amount of minced fatty tissue (e.g. sausages). Hence, high consumption of processed foods may lead to an increased intake of saturated fats, cholesterol, salt, nitrite, haem iron, polycyclic aromatic hydrocarbons, and, depending upon the chosen food preparation method, also heterocyclic amines. Several large cohort studies have shown that a high consumption of processed (red) meat is related to increased overall and cause-specific mortality. A meta-analysis of nine cohort studies observed a higher mortality among high consumers of processed red meat (relative risk (RR) = 1·23; 95 % CI 1·17, 1·28, top v. bottom consumption category), but not unprocessed red meat (RR = 1·10; 95 % CI 0·98, 1·22). Similar associations were reported in a second meta-analysis. All studies argue that plausible mechanisms are available linking processed meat consumption and risk of chronic diseases such as CVD, diabetes mellitus or some types of cancer. However, the results of meta-analyses do show some degree of heterogeneity between studies, and it has to be taken into account that individuals with low red or processed meat consumption tend to have a healthier lifestyle in general. Hence, substantial residual confounding cannot be excluded. Information from other types of studies in man is needed to support a causal role of processed meat in the aetiology of chronic diseases, e.g. studies using the Mendelian randomisation approach.

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