Red meat consumption, risk of incidence of cardiovascular disease and cardiovascular mortality, and the dose–response effect

Medeiros, Gidyenne Christine Bandeira Silva de; Azevedo, Kesley Pablo Morais de; Mesquita, Gabriella Xavier Barbalho; Lima, Severina Carla Vieira Cunha; Silva, David Franciole Oliveira; Pimenta, Isac Davidson Santiago Fernandes; Gonçalves, Ana Katherine; Lyra, Clélia de Oliveira; Piuvezam, Grasiela

doi:10.1097/md.0000000000017271

Cited by 22 publications

(16 citation statements)

References 12 publications

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“…The best explanation for this controversy is that animal and vegetable proteins could exert opposite effects. Thus, high animal protein intake could have a negative effect, whereas vegetable protein might have a beneficial effect on NAFLD [ 129 ]. However, the supposed problem with animal proteins may be influenced by bias since they are usually consumed jointly with SFAs (meat products).…”

Section: Discussionmentioning

confidence: 99%

“…These inconsistencies might be explained by the type of protein consumed, as animal protein seems to have a negative effect on NAFLD, while plant protein has an inverse association [ 125 ]. It is well established that high meat intake, especially of red meats and processed meats, is associated with IR, T2DM, and CVD [ 127 , 128 , 129 ]. NAFLD has also been associated with red and processed meat consumption even when intakes are low [ 130 , 131 ].…”

Section: Nutrition and Nafldmentioning

confidence: 99%

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Overview of Non-Alcoholic Fatty Liver Disease (NAFLD) and the Role of Sugary Food Consumption and Other Dietary Components in Its Development

2021

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NAFLD is the world’s most common chronic liver disease, and its increasing prevalence parallels the global rise in diabetes and obesity. It is characterised by fat accumulation in the liver evolving to non-alcoholic steatohepatitis (NASH), an inflammatory subtype that can lead to liver fibrosis and cirrhosis. Currently, there is no effective pharmacotherapeutic treatment for NAFLD. Treatment is therefore based on lifestyle modifications including changes to diet and exercise, although it is unclear what the most effective form of intervention is. The aim of this review, then, is to discuss the role of specific nutrients and the effects of different dietary interventions on NAFLD. It is well established that an unhealthy diet rich in calories, sugars, and saturated fats and low in polyunsaturated fatty acids, fibre, and micronutrients plays a critical role in the development and progression of this disease. However, few clinical trials have evaluated the effects of nutrition interventions on NAFLD. We, therefore, summarise what is currently known about the effects of macronutrients, foods, and dietary patterns on NAFLD prevention and treatment. Most current guidelines recommend low-calorie, plant-based diets, such as the Mediterranean diet, as the most effective dietary pattern to treat NAFLD. More clinical trials are required, however, to identify the best evidence-based dietary treatment approach.

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Section: Discussionmentioning

confidence: 99%

Section: Nutrition and Nafldmentioning

confidence: 99%

Overview of Non-Alcoholic Fatty Liver Disease (NAFLD) and the Role of Sugary Food Consumption and Other Dietary Components in Its Development

2021

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“…Many studies have examined the association between red and processed meat consumption and the risk of CVD, particularly myocardial infarction, or more broadly CHD, and stroke. Mainly processed red meat appears to be an important factor, which showed a significantly positive association of the above diseases' risk (Medeiros et al ., 2019; Rohrmann & Linseisen, 2016). Some other potential mechanisms apply clearly to processed meat and red meat in general.…”

Section: Cancer Cvd Type‐2 Diabetes and Total Mortalitymentioning

confidence: 99%

Consumption of processed red meat and its impact on human health: A review

Libera

Iłowiecka

Stasiak

2021

Int J of Food Sci Tech

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Summary Meat is an important component of the human diet, and the consumption of processed meat is high, despite the increasing popularity of the vegetarian model of nutrition. Both meat and meat product consumption contribute to delivering many vitamins and minerals, such as iron, zinc, selenium and vitamin B12; moreover, meat products are a significant source of high biological value protein, providing essential amino acids. Processed meat should be eaten in moderation. Excessive consumption of processed red meat (cured and smoked) carries the risk of developing new diseases or intensifying existing ones. This review aims to present scientific reports on the role and safety of the consumption of processed red meat in the diet of healthy individuals. The impact of meat consumption on the risk of cancer, cardiovascular diseases, diabetes, obesity, inflammatory bowel diseases, non‐alcoholic fatty liver and infertility was described.

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“…Although consuming ultra-processed foods is associated with obesity and its co-morbidities (39) , only recently studies related this consumption to damage in the immune system (13,14) . Cohort studies are also being conducted to clarify the real impact of ultra-processed foods on health (40,41) .…”

Section: Different Aspects Related To Obesity and The Covid-19 Pandemicmentioning

confidence: 99%

Obesity and the increased risk for COVID-19: mechanisms and nutritional management

et al. 2020

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The global COVID-19 pandemic has become a complex problem that overlaps with a growing public health problem, obesity. Obesity alters different components of the innate and adaptive immune responses, creating a chronic and low-grade state of inflammation. Nutritional status is closely related to a better or worse prognosis of viral infections. Excess weight was recognized as a risk factor for COVID-19 complications. In addition to the direct risk, obesity triggers other diseases such as diabetes and hypertension, increasing the risk of severe COVID-19. This review explains the diets that induce obesity and the importance of different foods in this process. We also review tissue disruption in obesity, leading to impaired immune responses and the possible mechanisms by which obesity and its comorbidities increase COVID-19 morbidity and mortality. Nutritional strategies that support the immune system in patients with obesity and with COVID-19 are also discussed in light of the available data, considering the severity of the infection. The discussions held may contribute to combating this global emergency and planning specific public health policy.

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Red meat consumption, risk of incidence of cardiovascular disease and cardiovascular mortality, and the dose–response effect

Abstract: Supplemental Digital Content is available in the text

Cited by 22 publications

References 12 publications

Overview of Non-Alcoholic Fatty Liver Disease (NAFLD) and the Role of Sugary Food Consumption and Other Dietary Components in Its Development

Overview of Non-Alcoholic Fatty Liver Disease (NAFLD) and the Role of Sugary Food Consumption and Other Dietary Components in Its Development

Consumption of processed red meat and its impact on human health: A review

Obesity and the increased risk for COVID-19: mechanisms and nutritional management

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