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

Abstract

Background 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. Objective Our objective was to assess the association between red meat consumption and mortality in AA women. Methods 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 27.9 kg/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. Results 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. Conclusions Red meat consumption is associated with increased all-cause and cardiovascular mortality among AA women.

Red meat consumption, incident CVD and the influence of dietary quality in the Jackson Heart Study

“…For processed meat, these values were 0.96 (0.71 ,1.29) and 0.95 (0.77 ,1.18), respectively. Our study builds upon prior evidence in AA adults (31) by examining individual CVD events including CHD, stroke, and heart failure, as well as total CVD.…”

“…To our knowledge only one other study has investigated the prospective associations between red and processed meat consumption and CVD outcomes, specifically among AA adults. Using 22 y of follow-up data from the Black Women's Health Study, a large cohort of AA women living across the US, Sheehy et al (31) found that each serving per day increase in unprocessed red and processed red meat intakes were associated with 9% [HR = 1.09 (CI: 1.00, 1.18)] and 14% [1.09 (CI: 1.07, 1.21)] greater risk of CVD mortality, respectively. Although CVD mortality was not examined in the present study, we observed that neither CVD (non-fatal and fatal) or CHD was associated with unprocessed red meat or processed meat intake.…”

“…An analysis from the Black Women's Health Study reported that total, processed, and unprocessed red meat consumption was associated with greater CVD-mortality. (31) Further research is necessary to confirm these findings.…”

“…Some data suggest that, compared to NHW adults, AA consume more processed meat, less unprocessed red meat (28,29) and less lean beef (30) . AA adults living in the South also tend to have higher total red meat intake than AA adults in other https://doi.org/10.1017/S1368980022001434 Published online by Cambridge University Press geographic regions (31) . A Southern dietary pattern has been characterized by relatively high intake of processed meats, organ meats, fried foods, and sugar-sweetened beverages, and low intake of fruit, vegetables, and fiber (32) .…”

“…Despite the interest in the impact of meat consumption on cardiovascular health and the elevated risk of CVD among AA adults, few studies have examined these diet-disease associations. An analysis from the Black Women's Health Study reported that total, processed and unprocessed red meat consumption was associated with greater CVD mortality (31) . Further research is necessary to confirm these findings.…”