Dietary intake of heme iron and risk of cardiovascular disease: A dose–response meta-analysis of prospective cohort studies

Fang, Xuexian; An, Peng; Wang, H.; Wang, Xuehui; Shen, Xiaoxia; Li, X.; Min, Junxia; Liu, Simin; Wang, F.

doi:10.1016/j.numecd.2014.09.002

Cited by 81 publications

(47 citation statements)

References 52 publications

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“…There are many suggested mechanisms that explain why red and processed meat may increase the risk of cardiometabolic disease; these have been comprehensively reviewed by Kim et al [126] and Wolk [127]. In brief, in addition to being high in SFA, red and processed meats provide heme-iron, and higher intake levels have been associated with greater CVD risk [128]. Processed meat is also extremely high in sodium, and contains approximately 400% more sodium than unprocessed meat [129].…”

Section: Proteinmentioning

confidence: 99%

Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk

2017

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Dietary recommendations to decrease the risk of cardiovascular disease (CVD) have focused on reducing intake of saturated fatty acids (SFA) for more than 50 years. While the 2015–2020 Dietary Guidelines for Americans advise substituting both monounsaturated and polyunsaturated fatty acids for SFA, evidence supports other nutrient substitutions that will also reduce CVD risk. For example, replacing SFA with whole grains, but not refined carbohydrates, reduces CVD risk. Replacing SFA with protein, especially plant protein, may also reduce CVD risk. While dairy fat (milk, cheese) is associated with a slightly lower CVD risk compared to meat, dairy fat results in a significantly greater CVD risk relative to unsaturated fatty acids. As research continues, we will refine our understanding of dietary patterns associated with lower CVD risk.

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Section: Proteinmentioning

confidence: 99%

Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk

2017

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“…There are many suggested mechanisms that explain why red and processed meat may increase the risk of cardiometabolic disease, which have been comprehensively reviewed by Kim et al [125] and Wolk [126]. In brief, in addition to being high in SFA, red and processed meats provide heme-iron, and higher intake levels have been associated with greater CVD risk [127]. Processed meat is also extremely high in sodium, and contains approximately 400% more sodium than unprocessed meat [128].…”

Section: Preprints (Wwwpreprintsorg) | Not Peer-reviewed | Postedmentioning

confidence: 99%

Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk

Briggs¹,

Petersen²,

Kris‐Etherton³

2017

Preprint

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Dietary recommendations to decrease the risk of cardiovascular disease (CVD) have focused on reducing intake of saturated fatty acids (SFA) for more than 50 years. While the 2015-2020 Dietary Guidelines for Americans advise substituting both monounsaturated and polyunsaturated fatty acids for SFA, evidence supports other nutrient substitutions that will also reduce CVD risk. For example, replacing SFA with whole grains, but not refined carbohydrates, reduces CVD risk. Replacing SFA with protein, especially plant protein may also reduce CVD risk. While dairy fat (milk, cheese) is associated with a slightly lower CVD risk compared to meat, dairy fat results in a significantly greater CVD risk relative to unsaturated fatty acids. As research continues, we will refine our understanding of dietary patterns associated with lower CVD risk.

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“…High intakes of heme iron have been shown to be associated with cancer and cardiovascular disease. 10 Nitrates and nitrites are added to meat during the curing process. 11 Some investigators believe that nitrates from vegetable sources may have potential benefits, particularly for cardiovascular health, 12 but nitrate/nitrite from drinking water and processed meat has been associated with increased risks of different cancers.…”

Section: Introductionmentioning

confidence: 99%

Mortality from different causes associated with meat, heme iron, nitrates, and nitrites in the NIH-AARP Diet and Health Study: population based cohort study

Etemadi

Sinha

Ward

et al. 2017

BMJ

227

179

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Objective To determine the association of different types of meat intake and meat associated compounds with overall and cause specific mortality. Design Population based cohort study. Setting Baseline dietary data of the NIH-AARP Diet and Health Study (prospective cohort of the general population from six states and two metropolitan areas in the US) and 16 year follow-up data until 31 December 2011. Participants 536 969 AARP members aged 50-71 at baseline. Exposures Intake of total meat, processed and unprocessed red meat (beef, lamb, and pork) and white meat (poultry and fish), heme iron, and nitrate/nitrite from processed meat based on dietary questionnaire. Adjusted Cox proportional hazards regression models were used with the lowest fifth of calorie adjusted intakes as reference categories. Main outcome measure Mortality from any cause during follow-up. Results An increased risk of all cause mortality (hazard ratio for highest versus lowest fifth 1.26, 95% confidence interval 1.23 to 1.29) and death due to nine different causes associated with red meat intake was observed. Both processed and unprocessed red meat intakes were associated with all cause and cause specific mortality. Heme iron and processed meat nitrate/nitrite were independently associated with increased risk of all cause and cause specific mortality. Mediation models estimated that the increased mortality associated with processed red meat was influenced by nitrate intake (37.0-72.0%) and to a lesser degree by heme iron (20.9-24.1%). When the total meat intake was constant, the highest fifth of white meat intake was associated with a 25% reduction in risk of all cause mortality compared with the lowest intake level. Almost all causes of death showed an inverse association with white meat intake. Conclusions The results show increased risks of all cause mortality and death due to nine different causes associated with both processed and unprocessed red meat, accounted for, in part, by heme iron and nitrate/nitrite from processed meat. They also show reduced risks associated with substituting white meat, particularly unprocessed white meat.

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Dietary intake of heme iron and risk of cardiovascular disease: A dose–response meta-analysis of prospective cohort studies

Cited by 81 publications

References 52 publications

Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk

Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk

Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk

Mortality from different causes associated with meat, heme iron, nitrates, and nitrites in the NIH-AARP Diet and Health Study: population based cohort study

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