Red meat consumption and ischemic heart disease. A systematic literature review

Lippi, Giuseppe; Mattiuzzi, Camilla; Sanchís-Gomar, Fabián

doi:10.1016/j.meatsci.2015.05.019

Cited by 31 publications

(15 citation statements)

References 22 publications

(36 reference statements)

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“…Although the 2015-2020 Dietary Guidelines for Americans removed the recommendations of setting a limit to the maximum intake of 300 mg/day cholesterol, the Guidelines still advised eating as little as possible of dietary cholesterol. The emphasis is shifted away from fat quantity to fat quality and to lower dietary intake of saturated fatty acids and total cholesterol [2,4,16].…”

Section: Discussionmentioning

confidence: 99%

“…Several studies reported that consumption of red meat may increase the risk of cardiovascular disease (CVD) and colon cancer thus leading to a negative perception of the role of meat in health. However, current literature data does not support the existence of an unquestionable relationship between a large intake of red meat and the risk of myocardial ischemia [2,[4][5][6]. Accepting all the reported data, moderate intake of a variety of foods, including meats that are enjoyed by people, remains the best dietary advice [7].…”

Section: Introductionmentioning

confidence: 97%

“…Meat has a substantial role in human diet both during evolution and in the present [1][2][3]. Several studies reported that consumption of red meat may increase the risk of cardiovascular disease (CVD) and colon cancer thus leading to a negative perception of the role of meat in health.…”

Section: Introductionmentioning

confidence: 99%

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Relationships Between Fat and Cholesterol Contents and Fatty Acid Composition in Different Meat-Producing Animal Species

et al. 2020

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The objective of this study was to determine the relationships between intramuscular fat, cholesterol contents and fatty acid composition in the muscles of different animal species. Intramuscular fat, cholesterol and fatty acid composition in 207 muscle samples from 129 animals of different species (pigs, beef cattle, farmed red deer, horses and geese) were determined and analysed. The obtained results indicated unequal relations between intramuscular fat and cholesterol contents and fatty acid proportions in the muscles of different animal species. The increase of intramuscular fat content resulted in higher monounsaturated and lower polyunsaturated fatty acid contents in most muscles of meat producing animals. In all the species higher fatness did not show any increase in cholesterol content and also cholesterol contents were lower as fat increased in m. semimembranosus of pigs and m. pectoralis profundus of horses. The cholesterol content positively correlated with saturated and monounsaturated fatty acids in the longissimus muscle with the lowest fat content found in red deer and beef cattle, whereas the correlations between these measures were negative in m. pectoralis profundus of horses and the breast of goose containing high fat levels. Negative correlations between polyunsaturated fatty acids and cholesterol content were found in the longissimus muscle of red deer and cattle, whereas these correlations in goose breast and horse meat were positive.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

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Relationships Between Fat and Cholesterol Contents and Fatty Acid Composition in Different Meat-Producing Animal Species

et al. 2020

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“…The interactive links between diet and the risk of chronic diseases have been the focus of international research efforts over the last few decades. For example, the intake of meat, particularly red meat, has been associated with an increased risk of type 2 diabetes [ 6 ], coronary heart disease [ 7 ], and certain forms of cancer [ 8 ] in epidemiologic studies. In contrast, the intake of fish appears to be protective against these diseases, especially on cardiovascular disease [ 9 , 10 ], whereas it shows both inverse [ 11 , 12 ] and direct [ 13 , 14 ] associations with the risk of type 2 diabetes.…”

Section: Introductionmentioning

confidence: 99%

Meat and Seafood Consumption in Relation to Plasma Metabolic Profiles in a Chinese Population: A Combined Untargeted and Targeted Metabolomics Study

Zou

et al. 2017

Nutrients

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We examined the relationship between different patterns of meat and seafood consumption and plasma metabolic profiles in an Asian population. We selected 270 ethnic Chinese men and women from the Singapore Prospective Study Program based on their dietary habits assessed with a validated food frequency questionnaire. Participants were divided into four subgroups: high meat and high seafood (n = 60), high meat and low seafood (n = 64), low meat and high seafood (n = 60), and low meat and low seafood (n = 86) consumers. Plasma metabolites were measured using both targeted and untargeted mass spectroscopy-based analyses. A total of 42 metabolites differed significantly by dietary group. Higher concentrations of essential amino acids, polyunsaturated fatty acids, and d-glucose were found in high meat and/or seafood consumers as compared with the group with a low consumption of these animal foods. Red meat, poultry, fish, shellfish, soy products, and dairy were each correlated with at least one differential metabolite (r = −0.308 to 0.448). Some observations, such as the correlation between fish and 3-carboxy-4-methyl-5-propyl-2-furanpropanoic acid (CMPF), confirmed previous studies. Other observations, such as the correlation between shellfish and phosphatidylethanolamine (p36:4), were novel. We also observed significant correlations between plasma metabolites and clinical characteristics, such as CMPF with fasting blood glucose (r = 0.401). These findings demonstrate a significant influence of meat and seafood consumption on metabolic profiles in the Asian population.

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“…Although this observation does not resolve the question of causality one way or the other, it should generate some skepticism that meat is the culprit (Feinman, 2018). Moreover, several studies have found either that meat intake has no association with mortality/morbidity, or that meat restriction is association with various negative health outcomes (e.g., Key et al, 2009;Burkert et al, 2014;Kwok et al, 2014;Lippi et al, 2015;Hur et al, 2018;Iguacel et al, 2018;Yen et al, 2018). As another example of conflicting information, the epidemiological association pointing to a potential role of the meat nutrient L-carnitine in atherosclerosis via trimethylamine N-oxide (TMAO) formation (Koeth et al, 2013), is contradicted by intervention studies (Samulak et al, 2019) and epidemiological data showing that fish intake, being by orders of magnitude the largest supplier of TMAO (Zhang et al, 1999), improves triglycerides and HDL levels (Alhassan et al, 2017).…”

Section: A Scientific Assessment Should Not Overlook Conflicting Datamentioning

confidence: 99%

Should dietary guidelines recommend low red meat intake?

Leroy

Cofnas

2019

Critical Reviews in Food Science and Nutrition

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Mainstream dietary recommendations now commonly advise people to minimize the intake of red meat for health and environmental reasons. Most recently, a major report issued by the EAT-Lancet Commission recommended a planetary reference diet mostly based on plants and with no or very low (14 g/d) consumption of red meat. We argue that claims about the health dangers of red meat are not only improbable in the light of our evolutionary history, they are far from being supported by robust scientific evidence.

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Red meat consumption and ischemic heart disease. A systematic literature review

Cited by 31 publications

References 22 publications

Relationships Between Fat and Cholesterol Contents and Fatty Acid Composition in Different Meat-Producing Animal Species

Relationships Between Fat and Cholesterol Contents and Fatty Acid Composition in Different Meat-Producing Animal Species

Meat and Seafood Consumption in Relation to Plasma Metabolic Profiles in a Chinese Population: A Combined Untargeted and Targeted Metabolomics Study

Should dietary guidelines recommend low red meat intake?

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