Total Red Meat Consumption Research Articles

In Healthy Pathways of Dietary Changes, a Very Rapid Reduction of Red Meat Is Possible, but Specific Diet Changes Are Required for Full Reduction—A Graph-Based Analysis

BackgroundAlthough reducing meat consumption is becoming increasingly popular in Western countries, such a transition to a sustainable diet may pose some nutritional risks. ObjectivesWe aim to analyze the pathways for reaching a low-meat healthy diet and the changes in other food categories needed to rapidly decrease total red meat consumption. MethodsWe used a recently developed method based on graph theory to represent all possible pathways of stepwise changes that avoid nutritional deficiencies toward a target healthy diet. Initial and target diets were defined as the daily consumption of 33 food groups. For each sex, 3 initial diets were taken from the French representative survey third individual and national study on food consumption survey as the mean observed diet and low (first quintile) and high (fifth quintile) meat consumption. Target diets were identified using multicriteria optimization to minimize the long-term health risk (HR) of chronic diseases while ensuring nutritional adequacy. The Dijkstra algorithm was used to identify the optimal pathways between the initial and target diets, with the aim of reducing meat consumption as quickly as possible and thus minimizing long-term HRs. ResultsUnprocessed red meat was easily minimized in the first steps of the pathways regardless of sex and initial level of meat consumption. However, processed meat could only be decreased later and required prior changes such as increases in fruit, vegetables, and oily fish. During total red meat minimization in females, securing adequate intakes of bioavailable iron had the most substantial impact on the other dietary changes needed. ConclusionsImmediate reduction of red meat consumption is possible on the pathway to a healthy diet that avoids any nutrient deficiency. However, early increases in fruit, vegetables, and fish are required before minimizing total red meat early in the diet.

Fasting plasma metabolites reflecting meat consumption and their associations with incident type 2 diabetes in two Swedish cohorts

BackgroundConsumption of processed red meat has been associated with increased risk of developing type 2 diabetes (T2D), but challenges in dietary assessment call for objective intake biomarkers. ObjectivesThis study aimed to investigate metabolite biomarkers of meat intake and their associations with T2D risk. MethodsFasting plasma samples were collected from a case–control study nested within Västerbotten Intervention Program (VIP) (214 females and 189 males) who developed T2D after a median follow-up of 7 years. Panels of biomarker candidates reflecting the consumption of total, processed, and unprocessed red meat and poultry were selected from the untargeted metabolomics data collected on the controls. Observed associations were then replicated in Swedish Mammography clinical subcohort in Uppsala (SMCC) (n = 4457 females). Replicated metabolites were assessed for potential association with T2D risk using multivariable conditional logistic regression in the discovery and Cox regression in the replication cohorts. ResultsIn total, 15 metabolites were associated with ≥1 meat group in both cohorts. Acylcarnitines 8:1, 8:2, 10:3, reflecting higher processed meat intake [r > 0.22, false discovery rate (FDR) < 0.001 for VIP and r > 0.05; FDR < 0.001 for SMCC) were consistently associated with higher T2D risk in both data sets. Conversely, lysophosphatidylcholine 17:1 and phosphatidylcholine (PC) 15:0/18:2 were associated with lower processed meat intake (r < −0.12; FDR < 0.023, for VIP and r < −0.05; FDR < 0.001, for SMCC) and with lower T2D risk in both data sets, except for PC 15:0/18:2, which was significant only in the VIP cohort. All associations were attenuated after adjustment for BMI (kg/m2). ConclusionsConsistent associations of biomarker candidates involved in lipid metabolism between higher processed red meat intake with higher T2D risk and between those reflecting lower intake with the lower risk may suggest a relationship between processed meat intake and higher T2D risk. However, attenuated associations after adjusting for BMI indicates that such a relationship may at least partly be mediated or confounded by BMI.

A study on enhancement of red meat production and consumption estimation methods in Türkiye

AbstractIt is necessary to estimate the number of animals slaughtered outside slaughterhouses in countries like Türkiye, where slaughterings in non-slaughterhouses are relatively high. This paper presents the estimation of red meat production including all slaughterings both in slaughterhouses and in non-slaughterhouses by using a re-established model based on change in the inventory of animals including imported and exported animals, slaughtering rate for the slaughtered animals raised domestically in Türkiye, and total red meat consumption per capita per year in Türkiye. Total red meat production in Türkiye was estimated as 1 million 952 thousand 38 tonnes, bovine meat production was estimated as 1 million 471 thousand 550 tonnes, sheep and goats meat production was estimated as 480 thousand 488 tonnes in 2021. Total red meat human consumption per capita in Türkiye was estimated as 23 kg carcass weight per capita per year and 17 kg retail weight per capita per year. 17 kg of total red meat human consumption came from bovine meat, and 6 kg came from sheep and goats meat. According to the result of cluster analysis of European countries, Türkiye was clustered in the group of lowest total red meat consumption with Albania, Ukraine, Bosnia and Herzegovina, Republic of Moldova, North Macedonia, Czech Republic, and Serbia.

Characterisation of meat consumption across socio-demographic, lifestyle and anthropometric groups in Switzerland: results from the National Nutrition Survey menuCH.

Characterising meat consumption in Switzerland across socio-demographic, lifestyle and anthropometric groups. Representative national data from the menuCH survey (two 24-hour dietary recalls, anthropometric measurements and a lifestyle questionnaire) were used to analyse the total average daily intake of meat and main meat categories. Energy-standardised average intake (g/1000 kcal) was calculated and its association with 12 socio-demographic, lifestyle and anthropometric variables was investigated using multivariable linear regression. Switzerland. Totally, 2057 participants aged 18-75 years. Average total meat intake was 109 g/d, which included 43 g/d of processed meat, 37 g/d of red meat and 27 g/d of white meat. Energy-standardised meat intake was highest for men, the Italian-language region and the youngest age group (18-29 years). Regression results showed significantly lower total meat and red meat consumption (g/1000 kcal) for women than men. However, there were no sex-specific differences for white meat. Total meat and white meat consumption were positively associated with the 18-29 age group, compared with 30-44 years, non-Swiss compared with Swiss participants and one-parent families with children compared with couples without children. Consumption of all categories of meat showed positive associations for BMI > 25 kg/m2 compared with BMI 18·5-25 kg/m2 and for French- and Italian-language regions compared with German-language region. The current study reveals that there are significant differences in the amounts and types of meat consumed in Switzerland, suggesting that evidence-based risks and benefits of these categories need to be emphasised more in meat consumption recommendations.

Red and processed meat consumption and food insecurity are associated with hypertension; analysis of the National Health and Nutrition Examination Survey data, 2003-2016.

This study examined the joint association of red and processed meat intake and food insecurity with hypertension. Adult participants of the National Health and Nutrition Examination Survey 2003-2016 were included. Total red meat intake was estimated using 24 h dietary recalls. Food insecurity was defined as having three or more affirmative responses using the Food Security Survey Module. Hypertension was defined as having mean SBP of at least 130 mmHg or DBP of at least 85 mmHg or use of antihypertensive drugs. Multivariable surveylogistic regression models were used to examine the independent and joint associations of total red meat and food insecurity with hypertension. A total of 31 314 participants [mean (SE) age of 46.8 (0.3) years] were included, of whom 18.3% were food insecure. Total red meat consumption and food insecurity were independently associated with higher odds of hypertension. Compared with the first quintile of total red meat intake, participants in the fourth and fifth quintiles of total red meat intake had 29 and 39% higher odds of hypertension, respectively (P = 0.003). These associations were stronger among food insecure participants (P value for interaction <0.001). Substituting one serving/day of poultry, fish, eggs, dairy products, or plant-based protein sources for total red meat was each associated with 8-15% lower odds of hypertension. This study provides further evidence regarding the health hazards of total red meat consumption in relation with hypertension and calls for more awareness among food insecure groups.

Red meat consumption and risk of frailty in older women.

BackgroundRed meat is a nutrient‐dense source of protein fundamental for older adults; however, red meat is also high in detrimental components, including saturated fat. It is unclear whether habitual red meat consumption is associated with risk of frailty. This study aimed to examine the prospective association between the consumption of total, unprocessed, and processed red meat and the risk of frailty in older adults.MethodsWe analysed data from 85 871 women aged ≥60 participating in the Nurses' Health Study. Consumption of total, unprocessed, and processed red meat was obtained from repeated food frequency questionnaires administered between 1980 and 2010. Frailty was defined as having at least three of the following five criteria from the FRAIL scale: fatigue, low strength, reduced aerobic capacity, having ≥5 chronic illnesses, and unintentional weight loss ≥5%. The occurrence of frailty was assessed every four years from 1992 to 2014.ResultsDuring 22 years of follow‐up (median follow‐up 14 years), we identified 13 279 incident cases of frailty. Women with a higher intake of red meat showed an increased risk of frailty after adjustment for lifestyle factors, medication use, and dietary factors. The relative risk (95% confidence interval) for one serving/day increment in consumption was 1.13 (1.08, 1.18) for total red meat, 1.08 (1.02, 1.15) for unprocessed red meat, and 1.26 (1.15, 1.39) for processed red meat. When each component of the frailty syndrome was individually examined, each of them was positively associated with total red meat consumption, except for the weight loss criterion. Replacing one serving/day of unprocessed red meat with other protein sources was associated with significantly lower risk of frailty; the risk reduction estimates were 22% for fish and 14% for nuts, while for replacement of processed red meat, the percentages were 33% for fish, 26% for nuts, 13% for legumes, and 16% for low‐fat dairy.ConclusionsHabitual consumption of unprocessed and processed red meat was associated with a higher risk of frailty. Replacement of red meat by other protein sources might reduce the risk of frailty. These findings are in line with dietary guidelines promoting diets that emphasize plant‐based sources of protein.

Red Meat Consumption and Risk of Nonalcoholic Fatty Liver Disease in a Population With Low Meat Consumption: The Golestan Cohort Study.

Nonalcoholic fatty liver disease (NAFLD), as the most common liver disease in the world, can range from simple steatosis to steatohepatitis. We evaluated the association between meat consumption and risk of NAFLD in the Golestan Cohort Study (GCS). The GCS enrolled 50,045 participants, aged 40-75 years in Iran. Dietary information was collected using a 116-item semiquantitative food frequency questionnaire at baseline (2004-2008). A random sample of 1,612 cohort members participated in a liver-focused study in 2011. NAFLD was ascertained through ultrasound. Total red meat consumption and total white meat consumption were categorized into quartiles based on the GCS population, with the first quartile as the referent group. Multivariable logistic regression models were used to estimate odds ratios (ORs) and 95% confidence intervals (CIs). The median intake of total red meat was 17 and total white meat was 53 g/d. During follow-up, 505 individuals (37.7%) were diagnosed with NAFLD, and 124 of them (9.2%) had elevated alanine transaminase. High total red meat consumption (ORQ4 vs Q1 = 1.59, 95% CI = 1.06-2.38, P trend = 0.03) and organ meat consumption (ORQ4 vs Q1 = 1.70, 95% CI = 1.19-2.44, P trend = 0.003) were associated with NAFLD. Total white meat, chicken, or fish consumption did not show significant associations with NAFLD. In this population with low consumption of red meat, individuals in the highest group of red meat intake were at increased odds of NAFLD. Furthermore, this is the first study to show an association between organ meat consumption and NAFLD (see Visual Abstract, http://links.lww.com/AJG/B944).

Effects of Total Red Meat Intake on Glycemic Control and Inflammatory Biomarkers: A Meta-Analysis of Randomized Controlled Trials

Our objective was to conduct a systematic review and meta-analysis to assess the effects of total red meat (TRM) intake on glycemic control and inflammatory biomarkers using randomized controlled trials of individuals free from cardiometabolic disease. We hypothesized that higher TRM intake would negatively influence glycemic control and inflammation based on positive correlations between TRM and diabetes. We found 24eligible articles (median duration, 8 weeks) from 1172 articles searched in PubMed, Cochrane, and CINAHL up to August 2019 that included 1) diet periods differing in TRM; 2) participants aged≥19 years; 3) included either men or women who were not pregnant/lactating; 4) no diagnosed cardiometabolic disease; and 5) data on fasting glucose, insulin, HOMA-IR, glycated hemoglobin (HbA1c), C-reactive protein (CRP), or cytokines. We used 1) a repeated-measures ANOVA to assess pre to post diet period changes; 2) random-effects meta-analyses to compare pre to post changes between diet periods with ≥ vs.<0.5 servings (35g)/day of TRM; and 3) meta-regressions for dose-response relationships. We grouped diet periods to explore heterogeneity sources, including risk of bias, using the National Heart, Lung, and Blood Institute's Quality Assessment of Controlled Interventions Studies. Glucose, insulin, and HOMA-IR values decreased, while HbA1c and CRP values did not change during TRM or alternative diet periods. There was no difference in change values between diet periods with ≥ vs.<0.5 servings/day of TRM [weighted mean differences (95% CIs): glucose, 0.040 mmol/L (-0.049, 0.129); insulin, -0.710 pmol/L (-6.582, 5.162); HOMA-IR, 0.110 (-0.072, 0.293); CRP, 2.424 nmol/L (-1.460, 6.309)] and no dose response relationships (P>0.2). Risk of bias (85% of studies were fair to good) did not influence results. Total red meat consumption, for up to 16 weeks, does not affect changes in biomarkers of glycemic control or inflammation for adults free of, but at risk for, cardiometabolic disease. This trial was registered at PROSPERO as 2018 CRD42018096031.

High Consumption of Red Meat Is Associated with Excess Mortality Among African-American Women

Red meat is a rich source of nutrients but is typically high in saturated fats. Carcinogenic chemicals can be formed during cooking and processing. Little is known about the relation of red meat consumption to mortality in African Americans (AAs), a group with excess mortality and high consumption of red meat relative to whites. Our objective was to assess the association between red meat consumption and mortality in AA women. The Black Women's Health Study (BWHS) is a prospective cohort study of AA women across the USA who completed health questionnaires at enrollment in 1995 (median age 38 y, median BMI 27.9kg/m2) and every 2 y thereafter. The analyses included 56,314 women who completed a validated FFQ and were free of cardiovascular disease and cancer at baseline in 1995. Exposures were total red meat, processed red meat, and unprocessed red meat consumption. Outcomes were all-cause and cause-specific mortality. Cox proportional hazards models with control for age, socioeconomic status, lifestyle factors, medical history, and dietary factors were used to estimate HRs with 95% CIs. During 22 y of follow-up through to 2017, we identified 5054 deaths, which included 1354 cardiovascular deaths and 1801 cancer deaths. The HR for all-cause mortality was 1.47 (95% CI: 1.33, 1.62) for the highest quintile of total red meat consumption relative to the lowest. Each 1 serving/d increase in red meat consumption was associated with a 7% (95% CI: 5%, 9%) increased risk of all-cause mortality. Red meat consumption was also associated with increased cardiovascular mortality, but not with cancer mortality. Results were similar for the consumption of processed and unprocessed red meat. Red meat consumption is associated with increased all-cause and cardiovascular mortality among AA women.

Abstract 3471: Total red meat, unprocessed red meat, processed meat and risk of breast cancer - a pooled analysis of 23 cohort studies

Abstract Background: The relationship between red meat consumption and breast cancer has been evaluated in several epidemiological studies, yet there has been no clear scientific consensus. Further, few studies have comprehensively investigated the effect of substituting other major protein sources for red meat on the risk of breast cancer. Thus, we combined data from large cohort studies to examine the associations between total red meat, unprocessed red meat, and processed meat intake and breast cancer risk, as well as the effects of substituting alternative protein sources for red and processed meat on breast cancer risk. Methods: This study included 23 prospective cohort studies with over 1 million women among whom 46,176 (28,870 estrogen receptor (ER) positive; 6,354 ER negative) breast cancer cases were diagnosed during follow-up. Using harmonized participant-level data, study-specific hazard ratios (HR) and 95% confidence intervals (CI) were calculated using Cox proportional hazards regression. Consumption of each protein source was analyzed as calories consumed per day and the various sources were modeled as continuous variables simultaneously in multivariable-adjusted models. The difference in beta coefficients between two protein sources was used to estimate substitution effects. The study-specific estimates were pooled using a random-effects model. Results: Median consumption of total red meat (63 - 336 kcal/day), unprocessed red meat (42 - 300 kcal/day), and processed meat (11 - 90 kcal/day) varied substantially across studies. Total red meat, unprocessed red meat, and processed meat intakes were not significantly associated with risk of breast cancer when holding intake of other protein sources constant. Significant inverse associations were observed when substituting 200kcal/day of red meat with an energy-equivalent amount of mature beans (legumes) (pooled HR = 0.92, 95%CI: 0.87-0.98) and dairy products (pooled HR = 0.96 (95% CI: 0.94-0.99). There were no statistically significant substitution effects for chicken, seafood, and nuts. Results were similar for unprocessed red meat. For processed meat, the substitution effects were generally in the same direction, but weaker due to use of a lower increment (50kcal/day, an amount more representative of the quantity of processed meat consumed in these studies). However, a marginally significant higher risk of breast cancer was observed when substituting egg intake for processed meat (pooled HR = 1.10, 95% CI: 1.00-1.21). No significant differences in any of these associations were observed between the ER subtypes. Conclusions: Although we found that total red meat and unprocessed red meat were not associated with breast cancer risk, substituting their consumption with mature beans or dairy products was associated with a significantly lower risk of breast cancer. No significant associations were shown for processed meat. Citation Format: You Wu, Walter C. Willett, Stephanie A. Smith-Warner. Total red meat, unprocessed red meat, processed meat and risk of breast cancer - a pooled analysis of 23 cohort studies [abstract]. In: Proceedings of the Annual Meeting of the American Association for Cancer Research 2020; 2020 Apr 27-28 and Jun 22-24. Philadelphia (PA): AACR; Cancer Res 2020;80(16 Suppl):Abstract nr 3471.

Red Meat Consumption and Risk of Nonalcoholic Fatty Liver Disease in a Population with Low Red Meat Consumption

Abstract Objectives Non-alcoholic fatty liver disease (NAFLD), as the most common liver disease, can range from simple steatosis, i.e., non-alcoholic fatty liver (NAFL), to hepatocellular fibrosis (non-alcoholic steatohepatitis or NASH). We evaluated the association between meat consumption and the risk of NAFLD in the Golestan Cohort Study (GCS). Methods The GCS enrolled 50,045 participants, aged 40 to 75 years, in Golestan Province, Iran. Dietary information was collected using a 116-item semi-quantitative FFQ at baseline (2004–2008). A random sample of 1612 participants participated in a liver study after a median of 5 years. NAFL were ascertained via ultrasound. We defined NASH as NAFL plus elevated alanine transaminase levels above 45 and 30 IU/L for men and women, respectively. Multivariable logistic regression models were used to estimate odds ratios (OR) and 95% confidence intervals (CI). Meat consumption was categorized into quartiles based on the GCS population, with the first quartile as the referent group. Results The median intakes of red and white meat were 17 and 53 grams/day, respectively. During follow-up, 505 individuals (37.7%) were diagnosed with NAFL, and 124 (9.2%) with NASH. High total red meat consumption was associated with higher risk for NAFL (ORQ4 vs Q1 = 1.59, 95% CI = 1.06 to 2.38, p trend = 0.03). The highest quartile of unprocessed meat consumption (OR Q4 vs Q1 = 1.73, 95% CI = 1.13 to 2.66, p trend = 0.16) and organ meat consumption were associated with NAFL (OR Q4 vs Q1 = 1.70, 95% CI = 1.19 to 2.44, p trend = 0.003). High total red meat consumption showed a non-significant association with NASH, but this association was statistically significant for the highest quantile of unprocessed red meat intake (ORQ4 vs Q1 = 2.29, 95% CI = 1.09 to 4.80). Processed meat, total white meat, chicken and fish consumption were not significantly associated with NAFLD. Conclusions This is a population with relatively low consumption of red meat, even so, red meat intake was associated with a higher risk of NAFLD. Furthermore, this is the first study to show a dose-response association between organ meat consumption and NAFL. Funding Sources The Intramural Program of the US National Cancer Institute (NIH), Tehran University of Medical Sciences, Cancer Research UK, and the International Agency for Research on Cancer.

Abstract P512: Red Meat Intake and Risk of Coronary Heart Disease Among US Men

Background: The relation of red meat to risk of coronary heart disease (CHD) is of great interest, but this is likely to depend on the foods to which red meat is compared. Objective: We investigated the associations between total, processed and unprocessed red meat consumption and CHD risk and also estimated the effects of substituting other protein sources for red meat. Methods: We prospectively followed 43,259 men in the Health Professionals Follow up Study (1986-2012) who had no known history of cancer or cardiovascular disease. Diet was assessed by a standardized and validated food frequency questionnaire that was updated every 4 years. Multivariate Cox models were used to estimate hazard ratios (HR) and 95% confidence intervals (CI) of CHD risk across categories of red meat consumption. Substitution analyses were done by comparing coefficients in models including alternative foods as continuous variables. Results: During 932,968 person-years of follow-up, we documented 4,148 incident CHD cases of which 1,680 were fatal CHD cases. After multivariate adjustment for dietary and nondietary risk factors, both total and processed red meat intake were associated with a modestly higher risk of CHD (HR for a one serving/day increment: 1.08; 95% CI, 1.01-1.14 for total and HR=1.13; 95% CI, 1.03-1.22 for processed red meat). Substitutions of 1-serving per day of other foods (including nuts, legumes, soy, whole grains, low- and high-fat dairy) for 1-serving per day of total red meat were associated with a 10%-47% lower CHD risk. Stronger inverse associations were observed between some of these substitutions for red meat and risk of fatal CHD [substituting nuts (-17%, -27% to -6%) or whole grains (-48%, -60% to -32%), and were more pronounced when replacing processed red meat. Conclusions: Our results suggest that red meat consumption, particularly processed red meat, is associated with higher risk of CHD. Substituting high-quality plant foods such as legumes, nuts, soy, and whole grains for red meat may substantially lower CHD risk.

A Prospective Study of Dietary Meat Intake and Risk of Incident Chronic Kidney Disease

The aim of the present study was to investigate the association of different meat intake and substitution of them with risk of incident chronic kidney disease (CKD). At the baseline, habitual dietary intakes of 4881 participants of the Tehran Lipid and Glucose Study who were free of CKD were assessed by a valid and reliable food-frequency questionnaire. Logistic regression, adjusted for age, sex, smoking, total energy intake, triglycerides, body mass index, physical activity, hypertension, and diabetes, was used to assess the relationship between major protein sources of food (total red meat, unprocessed red meat, and processed red meat) and incident CKD. Odds ratios (ORs) and 95% confidence intervals (CIs) for the CKD were estimated for substituting one serving of total red meat with one serving of low-fat dairy, nuts, whole grains, and legumes. The mean ± standard deviation age of participants was 40.1 ± 12.8 years. After adjustment for confounders, compared with the lowest quartile of total red meat intake, OR of incident CKD in the highest quartile was 1.73 (95% CI: 1.33 to 2.24; P for trend <0.001) in the final model. OR for participants in the highest compared with that in the lowest quartile of processed red meat was 1.99 (95% CI: 2.54 to 2.56; P for trend <0.001). In the substitution analyses, replacing 1 serving of total red meat and processed meat with 1 serving of low-fat dairy, nuts, whole grains, and legumes was associated with a lower risk of incident CKD. Higher consumption of total red meat and processed meat was associated with increased risk of incident CKD. Furthermore, substitution of total red and processed meat in the diet with other sources of dietary protein was associated with lower CKD risk.

Association of changes in red meat consumption with total and cause specific mortality among US women and men: two prospective cohort studies

ObjectiveTo evaluate the association of changes in red meat consumption with total and cause specific mortality in women and men.DesignTwo prospective cohort studies with repeated measures of diet and lifestyle...

Effects of Total Red Meat Consumption on Glycemic Control and Inflammation: A Systematically Searched Meta-analysis and Meta-regression of Randomized Controlled Trials (OR22-08-19)

ObjectivesOur objective was to assess effects of total red meat consumption on markers of glycemic control and inflammation using RCT data. Based on observational studies suggesting that higher red meat consumption increases type 2 diabetes risk, we hypothesized that higher red meat consumption would negatively influence markers of glycemic control and inflammation. MethodsWe identified 1171 articles via PubMed, Cochrane, and CINHAL up to August 2018. Inclusion criteria were 1) RCTs in which groups consumed ≥ vs <0.5 servings/d of total red meat i.e., a commonly recommended intake, 2) age ≥ 19 y, 3) not pregnant/lactating for females, 4) no diagnosed cardiometabolic disease, and 5) reported outcomes of fasting glucose, insulin, homeostatic model assessment for insulin-resistance (HOMA-IR), HbA1c, C-reactive protein (CRP), interleukin-6 (IL-6), or tumor necrosis factor-α (TNF-α). We used 1) repeated measures ANOVA to assess pre to post changes, 2) random-effects meta-analyses to assess relative differences between intervention and control, and 3) meta-regressions to assess effects of various factors on pre to post changes. We also performed these analyses within groups of studies defined by the following design characteristics: weight loss, macronutrient distribution, comparison protein source, eating pattern, body weight status, and red meat types. ResultsGlucose, insulin, and HOMA-IR decreased pre to post-intervention but HbA1c, CRP, IL-6, and TNF-α did not change over time for control and intervention. There was no differential effect of consuming ≥ vs <0.5 servings/d of red meat for any outcome (Table 1). Consuming ≥ vs <0.5 servings/d of red meat showed greater decreases in insulin when carbohydrates were replaced with red meat but lesser decreases in HOMA-IR when macronutrient distributions were matched between intervention and control eating patterns. Meta-regressions showed no dose-response relationship between red meat consumption and blood concentrations of any outcome variable (Table 2). ConclusionsConsuming above a commonly recommended intake of 0.5 servings of total red meat per day, or about three 3 oz. servings per week, does not negatively influence markers of glycemic control or inflammation in groups of adults without diagnosed cardiometabolic disease. Funding SourcesThe Pork Checkoff. Supporting Tables, Images and/or Graphs▪

Red meat consumption and metabolic syndrome in the Costa Rica Heart Study.

Several epidemiologic investigations have found associations between the consumption of red meat and the metabolic syndrome (MetS). Very few studies have looked at populations undergoing the nutrition transition with smaller levels of red meat consumption than those in Westernized countries. In this population-based cross-sectional study, we examined the association between red meat consumption and MetS in Costa Rican adults, a population with comparably lower consumption of red meat. Prevalence ratios (PRs) of MetS across quintiles of total, unprocessed, and processed red meat consumption were estimated with log-binomial regression models among 2058 adults from the Costa Rican Heart Study. Least-squares mean values of individual components of MetS across quintiles of red meat consumption were estimated with linear regression models. We observed a significant positive association between total red meat consumption and MetS (PR for highest compared to lowest quintile: 1.21; 95% CI: 1.03, 1.42; P for trend = 0.0113) but not for unprocessed or processed red meat consumption when analyzed separately after mutual adjustments. We additionally observed a significant positive association between total, unprocessed, and processed red meat consumption and abdominal obesity. In this Hispanic population undergoing the nutrition transition, total red meat intake may have an impact on MetS. Based on the relatively low consumption of red meat in Costa Rica compared to other Westernized countries, we hypothesize that a "threshold effect" may exist for unprocessed and processed red meat.

Testing a novel multicomponent intervention to reduce meat consumption in young men.

Both epidemiological studies and randomised controlled trials have shown that meat-eating can be harmful to human health. Meat-eating is also considered to be a moral issue, impacting negatively on the environment and the welfare of animals. To date, very little scientific research has aimed to reduce this dietary behavior. Therefore, the current research tests the effectiveness of a 4-week multicomponent intervention designed to reduce meat-eating. Using a randomised controlled trial procedure, thirty-two young men (mean age: 23.5 ± 3.1 years old) were randomly assigned into two equal groups, the intervention vs control group. Based on research in social and health psychology, the intervention was composed of five components expected to reduce meat consumption: a social norm component; an informational/educational component; an appeal to fear; a mind attribution induction; and a goal setting/self-monitoring component. Measures of different types of meat intake (using dietary journals) were taken at baseline (Time 1) as well as 2 (Time 2) and 4 weeks later (Time 3). Emotions and attitudes toward meat-eating and animals were also assessed at Time 3. Significant reductions in total and weekend red meat consumption as well as cold cuts consumed on the weekend were observed in the intervention condition from Time 1 to Time 3. Moreover, reduced positive emotions toward eating meat mediated the reduction in red meat consumption. The component of the intervention that participants most often perceived as having led to a reduction in their meat consumption was the informational component. In conclusion, results provide support for the effectiveness of the multicomponent intervention and for the mediating role of positive emotions when predicting behavioral changes in meat consumption.

The Association Between Index of Nutritional Quality (INQ) and Glioma and Evaluation of Nutrient Intakes of These Patients: A Case-Control Study

ABSTRACTIntroduction: Glioma is the most common adult brain tumors. Dietary factors may play a role in the etiology of glioma. The Index of Nutritional Quality (INQ) provides a general overview for the nutrient content of a food or a diet. This study aimed to investigate the association between INQ and glioma and nutrient intakes. Material and methods: This study was included 128 patients and 256 controls. Dietary intakes of the subjects were evaluated by a food frequency questionnaire (FFQ) and FFQ-derived dietary data were used to calculate INQ scores. Logistic regression was used to calculate the odds ratios and 95% confidence intervals. Results: Cases had higher intake of total fat, saturated fatty acid (SFA), meats, hydrogenated oils and controls had higher intake of monounsaturated fatty acid, polyunsaturated fatty acid, calcium, dairy, fruits, and nuts. Only the INQ of vitamin C, vitamin E, calcium, and fiber are higher in controls. An inverse association was observed between glioma and INQ of calcium, vitamin E, vitamin C, and fiber. Conclusion: The results of this study propose a healthy diet such as high intake of vitamins C and E, calcium, fiber, food groups like fruits and vegetables, and low-fat milk and nuts; and low consumption of total fat, SFA, and red meat may be protective against glioma.

Role of Total, Red, Processed, and White Meat Consumption in Stroke Incidence and Mortality: A Systematic Review and Meta-Analysis of Prospective Cohort Studies.

BackgroundPrevious meta‐analyses on meat intake and risk of stroke did not report the effect of white meat (poultry meat, excluding fish) and did not examine stroke incidence and mortality separately. We aimed to investigate the relationship of total (red and processed meat), red (unprocessed or fresh red meat), and processed (processed red meat) consumption along with white meat on risk of stroke incidence and mortality.Methods and ResultsArticles were identified from databases and reference lists of relevant studies up to October 28, 2016. We selected prospective cohort studies on meat consumption specified by types of meat and stroke incidence and mortality reporting relative risks and 95% confidence intervals. The pooled relative risk was estimated using the random‐effects model. Based on the inclusion criteria, 10 articles containing 15 studies (5 articles with 7 studies including 9522 cases of stroke incidence and 254 742 participants and 5 articles with 8 studies containing 12 999 cases of stroke mortality and 487 150 participants) were selected for quantitative synthesis. The pooled relative risks (95% confidence intervals) for total, red, processed and white meat consumption and total stroke incidence were 1.18 (1.09–1.28), 1.11 (1.03–1.20), 1.17 (1.08–1.25), and 0.87 (0.78–0.97), respectively. Total meat consumption (0.97 [0.85–1.11]) and red meat consumption 0.87 (0.64–1.18) were not significantly associated with stroke‐related death.ConclusionsThe relationship between meat intake and risk of stroke may differ by type of meat. Recommendations for replacing proportions of red and processed meats to white meat for the prevention of stroke may be considered in clinical practice.

Cooking Methods for Red Meats and Risk of Type 2 Diabetes: A Prospective Study of U.S. Women.

This study examined different cooking methods for red meats in relation to type 2 diabetes (T2D) risk among U.S. women who consumed red meats regularly (≥2 servings/week). We monitored 59,033 women (1986-2012) aged 30-55 years and free of diabetes, cardiovascular disease, and cancer at baseline when information on frequency of different cooking methods for red meats, including broiling, barbequing, roasting, pan-frying, and stewing/boiling, was collected. During 1.24 million person-years of follow-up, we documented 6,206 incident cases of T2D. After multivariate adjustment including red meat cooking methods, total red meat and processed red meat intake were both associated with a monotonically increased T2D risk (both P trend <0.05). After multivariate adjustment including total red meat intake, a higher frequency of broiling, barbequing, and roasting red meats was each independently associated with a higher T2D risk. When comparing ≥2 times/week with <1 time/month, the hazard ratios (HRs) and 95% CI of T2D were 1.29 (1.19, 1.40; P trend <0.001) for broiling, 1.23 (1.11, 1.38; P trend <0.001) for barbequing, and 1.11 (1.01, 1.23; P trend = 0.14) for roasting. In contrast, the frequency of stewing/boiling red meats was not associated with T2D risk, and an inverse association was observed for pan-frying frequency and T2D risk. The results remained similar after cooking methods were further mutually adjusted. Independent of total red meat consumption, high-temperature and/or open-flame cooking methods for red meats, especially broiling and barbequing, may further increase diabetes risk among regular meat eaters.