Influence of Alcohol and Red Meat Consumption on Life Expectancy: Results of 164 Countries from 1992 to 2013

Chhabi Lal Ranabhat,Chun-Bae Kim,Myung-Bae Park

doi:10.3390/nu12020459

Chhabi Lal Ranabhat, Chun-Bae Kim + Show 1 more

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https://doi.org/10.3390/nu12020459

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Abstract

Background: High consumption of red meat, which is carcinogenic to humans, and misuse or abuse of alcohol drinking increase premature death and shortened life expectancy. The aim of this study was to examine the association of alcohol and red meat consumption with life expectancy (LE) by analyzing data from 164 countries using an ecological approach. Design: This was a longitudinal ecological study using data from the United Nation’s (UN) Food and Agriculture Organization (FAO) for 164 countries over the period 1992–2013. In regression analysis, the relationship of alcohol and red meat consumption with LE was estimated using a pooled ordinary least squares regression model. Alcohol and red meat consumption were measured every 5 years. Results: The consumption of alcohol and red meat in high-income countries (HIC) was about 4 times (36.8–143.0 kcal/capita/day) and 5 times (11.2–51.9 kcal/capita/day) higher than that in low-income countries (LIC). Red meat and alcohol consumption had a negative estimated effect on LE in HIC (b = −1.616 p = < 0.001 and b = −0.615, p = 0.003). Alcohol consumption was negatively associated with LE for all income groups, while positive relationships were found for all estimates associated with gross national income (GNI). Conclusions: Red meat and alcohol consumption appeared to have a negative impact on LE in high-income countries (HIC) and upper-middle-income countries (UMIC), although it had no significant association with LE in low-income countries (LIC) or lower-middle-income countries (LMIC). This study suggests reviewing the policies on the gradual reduction of alcohol abuse and the high consumption of red meat, particularly HIC and UMIC.

Highlights

Global meat production has increased rapidly (5 times from 1961 to 2014) over the past 50 years.Meat production in Asia accounts forms around 40–45 percent of global meat production, of which about 2/3 is red meat [1]
Red meat and alcohol consumption appeared to have a negative impact on life expectancy (LE) in high-income countries (HIC) and upper-middle-income countries (UMIC), it had no significant association with LE in low-income countries (LIC) or lower-middle-income countries (LMIC)
Low life expectancy was found in Africa, while relatively high levels of LE were seen in the following regions: North America, Western Europe, Australia, New Zealand, and Japan (Figure 2)

Summary

Introduction

Global meat production has increased rapidly (5 times from 1961 to 2014) over the past 50 years.Meat production in Asia accounts forms around 40–45 percent of global meat production, of which about 2/3 is red meat (except poultry) [1]. A positive correlation between red meat consumption and cancer development has been established. Red meat consumption has a high correlation with colorectal cancer [3,4]. The aim of this study was to examine the association of alcohol and red meat consumption with life expectancy (LE). Red meat and alcohol consumption had a negative estimated effect on LE in HIC (b = −1.616 p = < 0.001 and b = −0.615, p = 0.003). Conclusions: Red meat and alcohol consumption appeared to have a negative impact on LE in high-income countries (HIC) and upper-middle-income countries (UMIC), it had no significant association with LE in low-income countries (LIC) or lower-middle-income countries (LMIC). This study suggests reviewing the policies on the gradual reduction of alcohol abuse and the high consumption of red meat, HIC and UMIC

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