scholarly journals Consumption of processed red meat and its impact on human health: A Review

2021 ◽  
Author(s):  
Justyna Libera ◽  
Katarzyna Iłowiecka ◽  
Dariusz Stasiak
Keyword(s):  
Human Health ◽  
Red Meat ◽  
Processed Red Meat

scholarly journals Red meat intake is positively associated with non-fatal acute myocardial infarction in the Costa Rica Heart Study

2017 ◽  
Vol 118 (4) ◽  
pp. 303-311 ◽  
Author(s):  
Dongqing Wang ◽  
Hannia Campos ◽  
Ana Baylin
Keyword(s):  
Myocardial Infarction ◽  
Acute Myocardial Infarction ◽  
Costa Rica ◽  
Meat Consumption ◽  
Red Meat ◽  
Health Concern ◽  
Meat Intake ◽  
Acute Mi ◽  
Red Meat Intake ◽  
Processed Red Meat

AbstractThe adverse effect of red meat consumption on the risk for CVD is a major population health concern, especially in developing Hispanic/Latino countries in which there are clear trends towards increased consumption. This population-based case–control study examined the associations between total, processed and unprocessed red meat intakes and non-fatal acute myocardial infarction (MI) in Costa Rica. The study included 2131 survivors of a first non-fatal acute MI and 2131 controls individually matched by age, sex and area of residence. Dietary intake was assessed with a FFQ. OR were estimated by using conditional logistic regression. Higher intakes of total and processed red meat were associated with increased odds of acute MI. The OR were 1·31 (95 % CI 1·04, 1·65) and 1·29 (95 % CI 1·01, 1·65) for the highest quintiles of total red meat (median: 110·8 g or 1 serving/d) and processed red meat intake (median: 36·1 g or 5 servings/week), respectively. There were increasing trends in the odds of acute MI with higher total (Ptrend=0·01) and processed (Ptrend=0·02) red meat intakes. Unprocessed red meat intake was not associated with increased odds of acute MI. Substitutions of 50 g of alternative foods (fish, milk, chicken without skin and chicken without fat) for 50 g of total, processed and unprocessed red meat were associated with lower odds of acute MI. The positive association between red meat intake and acute MI in Costa Rica highlights the importance of reducing red meat consumption in middle-income Hispanic/Latino populations.

scholarly journals Association of Major Dietary Protein Sources With All‐Cause and Cause‐Specific Mortality: Prospective Cohort Study

2021 ◽  
Author(s):  
Yangbo Sun ◽  
Buyun Liu ◽  
Linda G. Snetselaar ◽  
Robert B. Wallace ◽  
Aladdin H. Shadyab ◽  
...  
Keyword(s):  
Cardiovascular Disease ◽  
Dairy Products ◽  
Protein Intake ◽  
Lower Risk ◽  
Red Meat ◽  
Cardiovascular Disease Mortality ◽  
Protein Sources ◽  
Disease Mortality ◽  
All Cause Mortality ◽  
Processed Red Meat

Background Dietary recommendations regarding protein intake have been focused on the amount of protein. However, such recommendations without considering specific protein sources may be simplistic and insufficient. Methods and Results We included 102 521 postmenopausal women enrolled in the Women’s Health Initiative between 1993 and 1998, and followed them through February 2017. During 1 876 205 person‐years of follow‐up, 25 976 deaths occurred. Comparing the highest with the lowest quintile, plant protein intake was inversely associated with all‐cause mortality (hazard ratio [HR], 0.91 [0.86, 0.96]), cardiovascular disease mortality (HR, 0.88 [0.79, 0.97]), and dementia mortality (HR, 0.79 [0.67, 0.94]). Among major protein sources, comparing the highest with the lowest quintile of consumption, processed red meat (HR, 1.06 [1.01, 1.10]) or eggs (HR, 1.14 [1.10, 1.19]) was associated with higher risk of all‐cause mortality. Unprocessed red meat (HR, 1.12 [1.02, 1.23]), eggs (HR, 1.24 [1.14, 1.34]), or dairy products (HR, 1.11 [1.02, 1.22]) was associated with higher risk of cardiovascular disease mortality. Egg consumption was associated with higher risk of cancer mortality (HR, 1.10 [1.02, 1.19]). Processed red meat consumption was associated with higher risk of dementia mortality (HR, 1.20 [1.05, 1.32]), while consumption of poultry (HR, 0.85 [0.75, 0.97]) or eggs (HR, 0.86 [0.75, 0.98]) was associated with lower risk of dementia mortality. In substitution analysis, substituting of animal protein with plant protein was associated with a lower risk of all‐cause mortality, cardiovascular disease mortality, and dementia mortality, and substitution of total red meat, eggs, or dairy products with nuts was associated with a lower risk of all‐cause mortality. Conclusions Different dietary protein sources have varying associations with all‐cause mortality, cardiovascular disease mortality, and dementia mortality. Our findings support the need for consideration of protein sources in future dietary guidelines.

scholarly journals Health-Promoting Phytonutrients Are Higher in Grass-Fed Meat and Milk

2021 ◽  
Vol 4 ◽  
Author(s):  
Stephan van Vliet ◽  
Frederick D. Provenza ◽  
Scott L. Kronberg
Keyword(s):  
Human Health ◽  
Current Knowledge ◽  
Red Meat ◽  
Future Research ◽  
Dairy Consumption ◽  
Nutrient Density ◽  
Nutritional Guidelines ◽  
Health Promoting ◽  
Anti Oxidant ◽  
Anti Inflammatory

While commission reports and nutritional guidelines raise concerns about the effects of consuming red meat on human health, the impacts of how livestock are raised and finished on consumer health are generally ignored. Meat and milk, irrespective of rearing practices, provide many essential nutrients including bioavailable protein, zinc, iron, selenium, calcium, and/or B12. Emerging data indicate that when livestock are eating a diverse array of plants on pasture, additional health-promoting phytonutrients—terpenoids, phenols, carotenoids, and anti-oxidants—become concentrated in their meat and milk. Several phytochemicals found in grass-fed meat and milk are in quantities comparable to those found in plant foods known to have anti-inflammatory, anti-carcinogenic, and cardioprotective effects. As meat and milk are often not considered as sources of phytochemicals, their presence has remained largely underappreciated in discussions of nutritional differences between feedlot-fed (grain-fed) and pasture-finished (grass-fed) meat and dairy, which have predominantly centered around the ω-3 fatty acids and conjugated linoleic acid. Grazing livestock on plant-species diverse pastures concentrates a wider variety and higher amounts of phytochemicals in meat and milk compared to grazing monoculture pastures, while phytochemicals are further reduced or absent in meat and milk of grain-fed animals. The co-evolution of plants and herbivores has led to plants/crops being more productive when grazed in accordance with agroecological principles. The increased phytochemical richness of productive vegetation has potential to improve the health of animals and upscale these nutrients to also benefit human health. Several studies have found increased anti-oxidant activity in meat and milk of grass-fed vs. grain-fed animals. Only a handful of studies have investigated the effects of grass-fed meat and dairy consumption on human health and show potential for anti-inflammatory effects and improved lipoprotein profiles. However, current knowledge does not allow for direct linking of livestock production practices to human health. Future research should systematically assess linkages between the phytochemical richness of livestock diets, the nutrient density of animal foods, and subsequent effects on human metabolic health. This is important given current societal concerns about red meat consumption and human health. Addressing this research gap will require greater collaborative efforts from the fields of agriculture and medicine.

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.

scholarly journals Red meat intake and risk of coronary heart disease among US men: prospective cohort study

BMJ ◽  
2020 ◽  
pp. m4141
Author(s):  
Laila Al-Shaar ◽  
Ambika Satija ◽  
Dong D Wang ◽  
Eric B Rimm ◽  
Stephanie A Smith-Warner ◽  
...  
Keyword(s):  
Dairy Products ◽  
Whole Grains ◽  
Red Meat ◽  
Meat Intake ◽  
Protein Sources ◽  
Chd Risk ◽  
Red Meat Intake ◽  
Meat And Eggs ◽  
Processed Red Meat

AbstractObjectivesTo study total, processed, and unprocessed red meat in relation to risk of coronary heart disease (CHD) and to estimate the effects of substituting other protein sources for red meat with CHD risk.DesignProspective cohort study with repeated measures of diet and lifestyle factors.SettingHealth Professionals Follow-Up Study cohort, United States, 1986-2016.Participants43 272 men without cardiovascular disease or cancer at baseline.Main outcome measuresThe primary outcome was total CHD, comprised of acute non-fatal myocardial infarction or fatal CHD. Cox models were used to estimate hazard ratios and 95% confidence intervals across categories of red meat consumption. Substitution analyses were conducted by comparing coefficients for red meat and the alternative food in models, including red meat and alternative foods as continuous variables.ResultsDuring 1 023 872 person years of follow-up, 4456 incident CHD events were documented of which 1860 were fatal. After multivariate adjustment for dietary and non-dietary risk factors, total, unprocessed, and processed red meat intake were each associated with a modestly higher risk of CHD (hazard ratio for one serving per day increment: 1.12 (95% confidence interval 1.06 to 1.18) for total red meat, 1.11 (1.02 to 1.21) for unprocessed red meat, and 1.15 (1.06 to 1.25) for processed red meat). Compared with red meat, the intake of one serving per day of combined plant protein sources (nuts, legumes, and soy) was associated with a lower risk of CHD (0.86 (0.80 to 0.93) compared with total red meat, 0.87 (0.79 to 0.95) compared with unprocessed red meat, and 0.83 (0.76 to 0.91) compared with processed red meat). Substitutions of whole grains and dairy products for total red meat and eggs for processed red meat were also associated with lower CHD risk.ConclusionsSubstituting high quality plant foods such as legumes, nuts, or soy for red meat might reduce the risk of CHD. Substituting whole grains and dairy products for total red meat, and eggs for processed red meat, might also reduce this risk.

scholarly journals Red Meat and Inflammation and A1c in Breast Cancer Women (P05-038-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Brandon Khuu ◽  
John Pierce ◽  
Tianying Wu
Keyword(s):  
Breast Cancer ◽  
Cancer Survivors ◽  
High Performance ◽  
Breast Cancer Survivors ◽  
Vegetable Intake ◽  
Red Meat ◽  
Cancer Prognosis ◽  
Healthy Population ◽  
Cross Sectional ◽  
Processed Red Meat

Abstract Objectives To determine the associations of processed and unprocessed red meat with serum C-reactive protein (CRP) and hemoblobin A1c (HbA1c) among breast cancer survivors. We hypothesized that processed and unprocessed red meat can increase CRP and HbA1c.These associations will not be completely mediated by body mass index (BMI). Methods Using a cross-sectional design, we analyzed data collected from 3088 breast cancer survivors who enrolled in the Women's Healthy Eating and Living (WHEL) Study and had provided four detailed 24-hour dietary recalls over a 3-week period along with a blood sample to validate dietary pattern and measure plasma CRP and HbA1c from washed red blood cells. Intakes of processed and unprocessed red meat were extracted from dietary recalls. CRP concentrations were measured using high-sensitivity electrochemiluminescence assay. HbA1C was measured using ion exchange high-performance liquid chromatography. Results We found significant positive associations for both unprocessed and processed red meat with plasma CRP and HbA1c. In multivariable adjusted models, compared to women with the lowest quintile intakes of unprocessed red meat, women with highest quintile had a 19% increase of CRP and had an 11% increase of HbA1c after adjustment for BMI. Further adjustment for total vegetable intake did not materially change these associations. We observed similar patterns for processed red meat. The magnitudes of the associations of processed red meat with CRP and HbA1c were similar to that of unprocessed meat with CRP and HbA1c after adjustment of BMI. P-values for trends were less than 0.002 for all of these associations. Conclusions CRP and HbA1c are strong predictors for breast cancer prognosis and development of comorbidities (e.g., diabetes). Although many studies examined the association of red meat with CRP and HbA1c in general healthy population, few studies were conducted among breast cancer survivors. Our results for the first time demonstrate that the positive associations between unprocessed and processed red meat consumption and inflammation and hyperglycemia are not fully mediated by BMI among breast cancer women. Funding Sources SDSU start-up funds.

scholarly journals Processed red meat contribution to Irish dietary patterns, defined by cluster analysis

2016 ◽  
Vol 75 (OCE3) ◽  
Author(s):  
Y.M. Lenighan ◽  
A.P. Nugent ◽  
K.F. Li ◽  
L. Brennan ◽  
J. Walton ◽  
...  
Keyword(s):  
Cluster Analysis ◽  
Dietary Patterns ◽  
Red Meat ◽  
Processed Red Meat

scholarly journals Meat intake and risk of hepatocellular carcinoma in two large US prospective cohorts of women and men

2019 ◽  
Author(s):  
Yanan Ma ◽  
Wanshui Yang ◽  
Tricia Li ◽  
Yue Liu ◽  
Tracey G Simon ◽  
...  
Keyword(s):  
Hepatocellular Carcinoma ◽  
Proportional Hazards ◽  
Red Meat ◽  
Cox Proportional Hazards ◽  
Fish Intake ◽  
Health Study ◽  
Meat Intake ◽  
Red Meats ◽  
Processed Red Meat

Abstract Background Epidemiological evidence on the associations between meat intake and risk of hepatocellular carcinoma (HCC) was limited and inconsistent. Methods We prospectively examined the association between consumption of meats and meat mutagens with HCC risk using data from the Nurses’ Health Study and the Health Professionals Follow-up Study. Cox proportional-hazards regression models were used to calculate hazard ratios (HRs) and 95% confidence intervals (CIs) after adjusting for known liver-cancer risk factors. Results During up to 32 years of follow-up, we documented 163 incident HCC cases. The HRs of HCC for the highest vs the lowest tertile intake levels were 1.84 (95% CI: 1.16–2.92, Ptrend = 0.04) for processed red meats and 0.61 (95% CI: 0.40–0.91, Ptrend = 0.02) for total white meats. There was a null association between unprocessed red meats and HCC risk (HR = 1.06, 95% CI: 0.68–1.63, Ptrend = 0.85). We found both poultry (HR = 0.60, 95% CI: 0.40–0.90, Ptrend = 0.01) and fish (HR = 0.70, 95% CI: 0.47–1.05, Ptrend = 0.10) were inversely associated with HCC risk. The HR for HCC risk was 0.79 (95% CI: 0.61–1.02) when 1 standard deviation of processed red meats was substituted with an equivalent amount of poultry or fish intake. We also found a suggestive positive association of intake of meat-derived mutagenicity or heterocyclic amines with risk of HCC. Conclusions Processed red meat intake might be associated with higher, whereas poultry or possibly fish intake might be associated with lower, risk of HCC. Replacing processed red meat with poultry or fish might be associated with reduced HCC risk.

Assessing the economic burden of processed red meat consumption in the Russian Federation in 2016

2019 ◽  
Vol 22 (6) ◽  
pp. 34
Author(s):  
D.K. Mukaneeva ◽  
A.V. Kontsevaya ◽  
N.S. Karamnova ◽  
A.O. Myrzamatova ◽  
M.B. Khudyakov ◽  
...  
Keyword(s):  
Russian Federation ◽  
Economic Burden ◽  
Meat Consumption ◽  
Red Meat ◽  
The Russian Federation ◽  
Processed Red Meat
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