Red and processed meat consumption and risk of incident cardiovascular disease and mortality: Isfahan cohort study

Grau, Narges; Mohammadifard, Noushin; Hassannejhad, Razieh; Haghighatdoost, Fahimeh; Sadeghi, Masoumeh; Talaei, Mohammad; Sajjadi, Firouzeh; Mavrommatis, Yiannis; Sarrafzadegan, Nizal

doi:10.1080/09637486.2021.1993797

Cited by 6 publications

(3 citation statements)

References 48 publications

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“…For instance, a meta-analysis of 17 prospective cohort studies provides evidence showing that high consumption of total red meat and processed meat is associated with an increased risk of CVD mortality [77]. The data from the Isfahan Cohort Study show that red meat and red plus processed meat intake are positively linked with CVD mortality, but inversely associated with stroke risk [80]. In a large prospective Health Professionals Follow-up Study cohort, a greater intake of total, processed, and unprocessed red meat is found to be associated with a higher risk of CHD [81].…”

Section: Red Meat and Processed Meatmentioning

confidence: 99%

A Review of Healthy Dietary Choices for Cardiovascular Disease: From Individual Nutrients and Foods to Dietary Patterns

Chen,

Zhang,

et al. 2023

Nutrients

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Cardiovascular disease (CVD) remains the first cause of mortality globally. Diet plays a fundamental role in cardiovascular health and is closely linked to the development of CVD. Numerous human studies have provided evidence on the relationship between diet and CVD. By discussing the available findings on the dietary components that potentially influence CVD progression and prevention, this review attempted to provide the current state of evidence on healthy dietary choices for CVD. We focus on the effects of individual macronutrients, whole food products, and dietary patterns on the risks of CVD, and the data from population-based trials, observational studies, and meta-analyses are summarized. Unhealthy dietary habits, such as high intake of saturated fatty acids, sugar-sweetened beverages, red meat, and processed meat as well as high salt intake are associated with the increased risk of CVD. Conversely, increased consumption of plant-based components such as dietary fiber, nuts, fruits, and vegetables is shown to be effective in reducing CVD risk factors. The Mediterranean diet appears to be one of the most evidence-based dietary patterns beneficial for CVD prevention. However, there is still great debate regarding whether the supplementation of vitamins and minerals confers cardioprotective benefits. This review provides new insights into the role of dietary factors that are harmful or protective in CVD, which can be adopted for improved cardiovascular health.

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Section: Red Meat and Processed Meatmentioning

confidence: 99%

A Review of Healthy Dietary Choices for Cardiovascular Disease: From Individual Nutrients and Foods to Dietary Patterns

Chen,

Zhang,

et al. 2023

Nutrients

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“…It is worth noting that the associations of food intake levels with overall and causespecific mortality found in the EPIC-Heidelberg cohort, contrasting as they were for differ-ent main sources of animal protein, are mostly in line with findings from other prospective studies. Although differences in the time period, study population, type of dietary assessment tools used, or covariate adjustments may have led to heterogeneity across prospective studies worldwide, meta-analyses showed mostly higher risks of overall cardiovascular and cancer-related mortality in relation to red meat or processed meat intake and lower risks in relation to consumption levels of poultry, cheese or milk [19][20][21][23][24][25][26][43][44][45], even though findings for dairy products have been more diverse across different studies [27][28][29]. We found that most of the associations disappeared after considering mortality endpoints grouped by their known relationships with smoking, alcohol intake, and adiposity and when careful adjustments were made for the latter risk factors.…”

Section: Discussionmentioning

confidence: 99%

“…Further, potential contradictions also appear when examining mortality risk in association with consumption levels for individual food sources for animal protein. Here, studies have generally reported increased risks of all-cause, cardiovascular, and cancer-related mortality in relation to higher intakes of red and processed meat [18][19][20][21][22], whereas mostly inverse risk relationships have been found for consumption of poultry [20,23,24] or dairy products [25,26], with some degree of heterogeneity across different studies, particularly, for the association of dairy intake with all-cause, cardiovascular, and cancer mortality [27][28][29]. These heterogeneous findings across main food groups contributing to animal protein intake raise the question of whether animal protein itself, as a nutrient, is a genuine cause contributing to higher mortality risk.…”

Section: Introductionmentioning

confidence: 97%

Food Sources of Animal Protein in Relation to Overall and Cause-Specific Mortality—Causal Associations or Confounding? An Analysis of the EPIC-Heidelberg Cohort

2023

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While prior prospective iso-caloric substitution studies show a robust association between higher intake of animal protein and risk of mortality, associations observed for mortality risk in relation to major food sources of animal protein have been generally more diverse. We used the EPIC-Heidelberg cohort to examine if confounding, notably, by smoking, adiposity, or alcohol intake, could cause inconsistencies in estimated mortality hazard ratios (HR) related to intake levels of different types of meat and dairy products. Higher intakes of red or processed meats, and lower intakes of milk or cheese, were observed among current heavy smokers, participants with obesity, or heavy alcohol drinkers. Adjusting for age, sex, and total energy intake, risk models showed increased all-cause, cardiovascular, and cancer-related mortality with higher red or processed meat intakes (HR ranging from 1.25 [95% confidence interval = 1.15–1.36] to 1.76 [1.46–2.12] comparing highest to lowest tertiles), but reduced risks for poultry, milk, or cheese (HR ranging from 0.55 [0.43–0.72] to 0.88 [0.81–0.95]). Adjusting further for smoking history, adiposity indices, alcohol consumption, and physical activity levels, the statistical significance of all these observed was erased, except for the association of processed meat intake with cardiovascular mortality (HR = 1.36 [CI = 1.13–1.64]) and cheese intake with cancer mortality (HR = 0.86 [0.76–0.98]), which, however, were substantially attenuated. These findings suggest heavy confounding and provide little support for the hypothesis that animal protein, as a nutrient, is a major determinant of mortality risk.

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Red and processed meat intake and risk of cardiovascular disease: A two-sample Mendelian randomization study

Hu,

He,

Sun

et al. 2024

Clinical Nutrition ESPEN

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Red and processed meat consumption and risk of incident cardiovascular disease and mortality: Isfahan cohort study

Cited by 6 publications

References 48 publications

A Review of Healthy Dietary Choices for Cardiovascular Disease: From Individual Nutrients and Foods to Dietary Patterns

A Review of Healthy Dietary Choices for Cardiovascular Disease: From Individual Nutrients and Foods to Dietary Patterns

Food Sources of Animal Protein in Relation to Overall and Cause-Specific Mortality—Causal Associations or Confounding? An Analysis of the EPIC-Heidelberg Cohort

Red and processed meat intake and risk of cardiovascular disease: A two-sample Mendelian randomization study

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