Abstract
PurposeTo determine the association between red meat (RM), processed red meat (PRM) and total red and processed red meat (TRPRM) consumption on nutritional adequacy and markers of health and cardio-metabolic diseases in British adults.MethodsIn this cross-sectional study of adults (19–64 y) from the National Diet and Nutrition Survey (NDNS) (n = 1758), RM and PRM consumption were assessed from 4 day estimated food diaries. Anthropometric measures, blood pressure (BP), pulse pressure (PP), plasma glucose, HbA1c, C-reactive protein, TAG, TC, LDL-C and HDL-C from the NDNS were used.Results43% of adults (men 57% and women 31%) consumed more than the 70 g/d TRPRM guidelines. Fewer adults in the highest tertile of TRPRM intake were below lower reference nutrient intakes (LRNIs), particularly for zinc and iron, respectively. In model 3 (controlled for age, energy intake, socioeconomic classification, number of daily cigarettes, BMI, dietary factors), higher RM consumption was associated with being significantly taller (model 3: P-ANCOVA = 0.006; P-T3/T1 = 0.0004) in men and lower diastolic BP (model 3: P-ANCOVA = 0.004; P-T3/T2 = 0.002) in women. Higher PRM in men was associated with significantly higher plasma ferritin concentration (model 3: P-ANCOVA = 0.0001; P-T2/T1 = 0.0001), being taller (P-ANCOVA = 0.019; P-T1/T2 = 0.047, T1/T3 = 0.044), increased body weight (model 3: P-ANCOVA = 0.001; P-T1/T3 = 0.0001), BMI (model 3: P-ANCOVA = 0.007; P-T1/T3 = 0.006) and smaller hip circumference (model 3: P-ANCOVA = 0.006; P-T3/T1 = 0.024; P-T2/T1 = 0.013) and in women significantly higher TC (model 3: P-ANCOVA = 0.020; P-T3/T2 = 0.016), LDL-C (P-ANCOVA = 0.030; P-T3/T2 = 0.025), HbA1c (model 3: P-ANCOVA = 0.0001; P-T2/T1 = 0.001; P-T3/T2 = 0.001) and higher PP (model 3: P-ANCOVA = 0.022; P-T3/T1 = 0.021).Higher PRM consumption was associated with significantly higher BMI and hip circumference in men, and higher TC, LDL-C, HbA1c and PP in women, which was not observed for RM consumption.
Highlights
pulse pressure (PP) Pulse pressure PRM Processed red meat RM Red meat SD Standard deviation TAG Triacylglycerol total cholesterol (TC) Total cholesterol total red and processed red meat (TRPRM) Total red and processed red meat trans-fatty acids (TFA) trans-Fatty acids
Evidence from epidemiological studies suggest that individuals with higher intakes of RM and processed meat have a greater risk of developing type 2 diabetes mellitus [4, 5], cardiovascular disease (CVD) [6] and certain cancers [7, 8]
A meta-analysis of 24 randomized controlled trials (RCTs) assessing the effects of consuming ≥ 0.5 or < 0.5 servings of total red meat per day on CVD risk factors showed that the consumption of ≥ 0.5 servings of total red meat per day did not influence blood lipids and lipoproteins or blood pressures in comparison with < 0.5 servings per day [9]
Summary
PP Pulse pressure PRM Processed red meat RM Red meat SD Standard deviation TAG Triacylglycerol TC Total cholesterol TRPRM Total red and processed red meat TFA trans-Fatty acids. The aim of the current research was to determine nutrient intakes and adequacy of diets containing varying levels of RM, PRM and TRPRM, and associations with health markers and risk factors for cardiometabolic disease using cross-sectional data from years 1 to 4 of the NDNS. UK public health guidelines recommend that individuals eating more than 90 g of total red and processed meat per day should reduce this to 70 g per day [1] This is largely based on the World Cancer Research Fund (2018) report, which concluded that the evidence was ‘convincing’ that red meat (RM) and processed meat were causes of colorectal cancer [2]. RM is a good source of a number of micronutrients in the diet, iron and zinc, and it has been reported that diets containing less than 40 g RM per day may have implications for intakes of these micro-nutrients, in women who have the lowest habitual intakes of unprocessed RM [12]
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