Red Meat Consumption and Risk of Stroke

Kałuża, Joanna; Wolk, Alicja; Larsson, Susanna C.

doi:10.1161/strokeaha.112.663286

Cited by 155 publications

(60 citation statements)

References 48 publications

(47 reference statements)

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“…Because the large sample size increased the likelihood of significant findings, a result concerning mean intake was interpreted as significant if it had a P value of <0·002 and if the difference in mean intake between individuals in the highest SEP category and those in the lowest category was clinically relevant. Based on results of meta-analyses on the effects of AF intake on cancers and CVD (1,4,(36)(37)(38) , the difference in intake of red meat, processed meat, poultry, fish, eggs and cheese was considered significant if it was >5 g/d. The difference in milk intake was interpreted as significant if it was >20 g/d, while the threshold was 12 g/d for yoghurt and cream dessert intake.…”

Section: Discussionmentioning

confidence: 99%

Socio-economic indicators are independently associated with intake of animal foods in French adults

Méjean

Hassen

Lecossais

et al. 2016

Public Health Nutr.

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Objective: The specific role of major socio-economic indicators (education, occupation, income) in influencing consumer choice of animal foods (AF) intake could reveal distinct socio-economic facets, thus enabling elucidation of mechanisms leading to social inequalities in health. We investigated the independent association of each indicator with intake of different AF and their effect modification. Design: Cross-sectional study. AF intake was estimated using three 24 h dietary records. Associations between socio-economic factors and AF intake and interactions between socio-economic indicators were assessed using ANCOVA adjusted for age and energy intake. Analyses were performed separately for men and women, since gender interactions were found. Setting: France. Subjects: Adults (n 92 036) participating in the NutriNet-Santé Study. Results: Low educated persons had higher intake of red meat (+9-12 g/d), processed meat (+6-9 g/d) and poultry (for men, +7 g/d) than those with a higher education level. Percentage of fish consumers was lower in individuals of the lowest income class compared with those in higher classes. Manual workers had a higher intake of cream desserts (for men, +14 g/d) than managerial staff. Few significant interactions were found. In stratified analyses, persons with the highest income consumed more yoghurt than those who had lower income, only in low educated individuals. Conclusions: Socio-economic disparities in AF intake varied according to the socio-economic indicator, suggesting the specific influence of each indicator on AF intake. In particular, lower education was associated with higher intake of red and processed meats and cream desserts, and had an effect modification on the relationship between income and AF intake.

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Section: Discussionmentioning

confidence: 99%

Socio-economic indicators are independently associated with intake of animal foods in French adults

Méjean

Hassen

Lecossais

et al. 2016

Public Health Nutr.

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“…It is thus remarkable that the highest levels of choline and L-carnitine are often found in foods rich in cholesterol and fats, such as red meat, liver, and egg yolk. While numerous large-scale epidemiologic studies have linked red meat ingestion with heightened mortality and CVD risks, the relationship between egg ingestion and cardiovascular risks has shown conflicting results (40)(41)(42)(43)(44)(45)(46)(47)(48)(49). Since other dietary nutrients possess a TMA moiety (e.g., glycerophosphocholine, betaine, various short-and long-chain acyl carnitines, and sphingomyelin), there are likely other gut microbe-dependent pathways that lead to the formation of TMA and TMAO, though these remain largely unexplored.…”

Section: R E V I E W S E R I E S : G U T M I C R O B I O M Ementioning

confidence: 99%

The contributory role of gut microbiota in cardiovascular disease

2014

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R e v i e w s e R i e s : g u t m i c R o b i o m eSeries Editor: Martin J. Blaser IntroductionCardiovascular disease (CVD) remains the leading cause of death in both the United States and industrialized societies, with growing incidence in developing countries (1). Factors contributing to CVD arise from genetic sources, environmental sources, or a combination of genetic and environmental sources (2). Despite extensive investigations in search of causal genetic variants, such as large-scale GWAS, less than one-fifth of attributable cardiovascular risk has been accounted for from genetic determinants (3, 4). At the same time, major advances in the treatment of atherosclerosis beyond high-potency lipid-lowering agents has not yet materialized (5). Indeed, even with high-potency statin therapy, at least a 50% residual risk remains (6), with the majority of events unchecked. Therefore, there is still ample room for improving our understanding of the processes contributing to CVD pathogenesis, and for improved prevention and treatment of CVD. While the recognizable contribution of genetics to CVD will no doubt significantly increase with time, a reassessment of environmental contributions to CVD pathogenesis and risks for adverse events is certainly worthwhile.Our largest environmental exposure is what we eat. Technically speaking, food is a foreign object that we take into our bodies in kilogram quantities every day. From the latest National Health and Nutrition Examination Survey (NHANES, 2009(NHANES, -2010, the majority of individuals sampled achieved an intermediate or poor Healthy Eating Index (1). However, dietary composition is often difficult to assess, and even precise quantification of dietary intake may not necessarily reveal the many known and unknown factors that may influence the contributions of specific dietary nutrients to disease susceptibility (7). There has also been an overwhelming lack of appreciation at the bedside regarding the intricate and complicated processes that transform ingested food into the myriad metabolites that enter the circulation and fulfill or adversely affect various functional and metabolic processes in the body.Over the past decade we have increasingly begun to appreciate the ecological diversity of microbes living symbiotically within us, a large proportion of which reside within our intestines. We now know that the human gut harbors more than 100 trillion microbial cells, far outnumbering the human host cells of the body (8). Indeed, a sobering fact is that Homo sapiens DNA is estimated to represent less than 10% of the total DNA within our bodies, due to the staggeringly large numbers of microbes that reside in and on us, primarily within our gut (9). Our microbial symbiont guests have coevolved with us and affect a wide range of physiologic and metabolic processes of the body. The major taxa present in gut microbiota consist primarily of 2 major bacterial phyla, Firmicutes and Bacteroidetes, whose proportions appear to remain remarkably stable over time within individu...

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“…Loss-adjusted food availability data from 2012 indicate that the average per capita consumption of red meat (processed and unprocessed) is 3·1 oz/d (88·5 g/d) or 53 % of the total meat intake; while NHANES 2011-2012 data indicate that the US consumption is 1·6 oz/capita per d (44·2 g/d) for unprocessed red meat (35 % of the total meat; data on total red meat are not available) and 1·0 oz/capita per d (27·8 g/d) for processed meat (red meat and poultry; 22 % of the total meat). Epidemiological studies have illuminated the increased health risks associated with red and processed meat consumption (2,3,(5)(6)(7)(8)(9)(10) , along with the decreased health risks associated with replacing red meat for equal servings of poultry, fish and plant-based foods (1,4,46) . With this preponderance of evidence, the 2015 Dietary Guidelines Advisory Committee most recently recommended reducing intake of red and processed meat in favour of plant-based alternatives in its scientific report released in February 2015 (23) .…”

Section: Data Comparisons To Dietary Recommendationsmentioning

confidence: 99%

“…An increasing number of epidemiological studies have shown a connection between meat consumption (especially red and processed meat) and health problems such as heart disease (1,2) , stroke (3) , diabetes (4,5) , obesity (6) and certain cancers (1,2,(7)(8)(9)(10) . Environmental scientists have implicated meat production, particularly industrial animal production systems, in contributing significantly to greenhouse gas emissions, climate change, and resource depletion and pollution (11) .…”

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confidence: 99%

A critical examination of the available data sources for estimating meat and protein consumption in the USA

Fehrenbach

Righter

Santo

2015

Public Health Nutr.

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Objective: To describe the methods, strengths and limitations of available data sources for estimating US meat and protein consumption in order to facilitate accurate interpretations and applications. Design: We examined agricultural supply and dietary intake databases from the US Department of Agriculture (USDA), the US Department of Health and Human Services and the FAO to describe their methodology and to report the most recent estimates for meat and protein consumption. Results: Together, loss-adjusted agricultural supply data and dietary recall data provide the best available estimates of US consumption; the most recent sources indicated that US citizens (ages 2 years and over) consume 4·4-5·9 oz (125·9-166·5 g) of total meat and 6·2-7·4 oz-eq (175·2-209·4 g-eq) from the USDA Protein Foods Group per day. Meat constitutes the majority of intake within the Protein Foods Group, and red meat and processed meat constitute the majority of total meat intake. Nutrient supply data indicate that total meat represents an estimated

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Red Meat Consumption and Risk of Stroke

Cited by 155 publications

References 48 publications

Socio-economic indicators are independently associated with intake of animal foods in French adults

Socio-economic indicators are independently associated with intake of animal foods in French adults

The contributory role of gut microbiota in cardiovascular disease

A critical examination of the available data sources for estimating meat and protein consumption in the USA

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