scholarly journals Association between red and processed meat consumption and chronic diseases: the confounding role of other dietary factors

2015 ◽  
Vol 69 (9) ◽  
pp. 1060-1065 ◽  
Author(s):  
M Fogelholm ◽  
N Kanerva ◽  
S Männistö
Keyword(s):  
Chronic Diseases ◽  
Meat Consumption ◽  
Dietary Factors ◽  
Processed Meat ◽  
Processed Meat Consumption ◽  
Red And Processed Meat

The role of meat in the European diet: current state of knowledge on dietary recommendations, intakes and contribution to energy and nutrient intakes and status

2020 ◽  
Vol 33 (2) ◽  
pp. 181-189 ◽  
Author(s):  
Chris Cocking ◽  
Janette Walton ◽  
Laura Kehoe ◽  
Kevin D. Cashman ◽  
Albert Flynn
Keyword(s):  
Meat Consumption ◽  
Dietary Guidelines ◽  
Present Review ◽  
Processed Meat ◽  
Dietary Recommendations ◽  
Nutrient Intakes ◽  
Comprehensive Overview ◽  
Processed Meat Consumption ◽  
Red And Processed Meat

AbstractThe role of meat in the diet has come under scrutiny recently due to an increased public emphasis on providing healthy diets from sustainable food systems and due to health concerns relating to the consumption of red and processed meat. The present review aimed to summarise dietary guidelines relating to meat, actual meat intakes and the contribution of meat to energy and nutrient intakes of children, teenagers and adults in Europe. The available literature has shown that food-based dietary guidelines for most countries recommend consuming lean meat in moderation and many recommend limiting red and processed meat consumption. Mean intakes of total meat in Europe range from 40 to 160 g/d in children and teenagers and from 75 to 233 g/d in adults. Meat contributes to important nutrients such as protein, PUFA, B vitamins, vitamin D and essential minerals such as Fe and Zn; however, processed meat contributes to significant proportions of saturated fat and Na across population groups. While few data are available on diaggregated intakes of red and processed meat, where data are available, mean intakes in adults are higher than the upper limits recommended by the UK Scientific Advisory Committee on Nutrition (70 g/d) and the World Cancer Research Fund (500 g/week). While there are no recommendations for red and processed meat consumption in children and teenagers, intakes currently range from 30 to 76 g/d. The present review provides a comprehensive overview of the role of meat in the European diet which may be of use to stakeholders including researchers, policy makers and the agri-food sector.

scholarly journals Patterns of Red and Processed Meat Consumption across North America: A Nationally Representative Cross-Sectional Comparison of Dietary Recalls from Canada, Mexico, and the United States

2021 ◽  
Vol 18 (1) ◽  
pp. 357
Author(s):  
Sarah M. Frank ◽  
Lindsay M. Jaacks ◽  
Carolina Batis ◽  
Lana Vanderlee ◽  
Lindsey Smith Taillie
Keyword(s):  
North America ◽  
Meat Consumption ◽  
The United States ◽  
Processed Meat ◽  
Cross Sectional ◽  
The Us ◽  
Total Meat ◽  
Nationally Representative ◽  
Processed Meat Consumption ◽  
Red And Processed Meat

Close economic ties encourage production and trade of meat between Canada, Mexico, and the US. Understanding the patterns of red and processed meat consumption in North America may inform policies designed to reduce meat consumption and bolster environmental and public health efforts across the continent. We used nationally-representative cross-sectional survey data to analyze consumption of unprocessed red meat; processed meat; and total red and processed meat. Generalized linear models were used to separately estimate probability of consumption and adjusted mean intake. Prevalence of total meat consumers was higher in the US (73.6, 95% CI: 72.3–74.8%) than in Canada (65.6, 63.9–67.2%) or Mexico (62.7, 58.1–67.2%). Men were more likely to consume unprocessed red, processed, and total meat, and had larger estimated intakes. In Mexico, high wealth individuals were more likely to consume all three categories of meat. In the US and Canada, those with high education were less likely to consume total and processed meat. Estimated mean intake of unprocessed red, processed, and total meat did not differ across sociodemographic strata. Overall consumption of red and processed meat remains high in North America. Policies to reduce meat consumption are appropriate for all three countries.

Red and processed meat consumption and cancer outcomes: Umbrella review

2021 ◽  
Vol 356 ◽  
pp. 129697
Author(s):  
Yin Huang ◽  
Dehong Cao ◽  
Zeyu Chen ◽  
Bo Chen ◽  
Jin Li ◽  
...  
Keyword(s):  
Meat Consumption ◽  
Processed Meat ◽  
Cancer Outcomes ◽  
Umbrella Review ◽  
Processed Meat Consumption ◽  
Red And Processed Meat

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 A Prospective Analysis of Red and Processed Meat Consumption and Risk of Colorectal Cancer in Women

2019 ◽  
Vol 29 (1) ◽  
pp. 141-150 ◽  
Author(s):  
Suril S. Mehta ◽  
Whitney D. Arroyave ◽  
Ruth M. Lunn ◽  
Yong-Moon Mark Park ◽  
Windy A. Boyd ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Meat Consumption ◽  
Processed Meat ◽  
Prospective Analysis ◽  
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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