Consumption of red or processed meat does not predict risk factors for coronary heart disease; results from a cohort of British adults in 1989 and 1999

Abstract

Objectives: To investigate whether a high consumption of red or processed meat is associated with increased risk of coronary heart disease (CHD). Subjects/Methods: The subjects were 517 men and 635 women, who were members of the Medical Research Council National Survey of Health and Development, 1946 birth cohort. Assessment of diet was carried out at two time points 1989 and 1999 with outcome measures collected in 1999. Food intake data were recorded in 5-day diaries. Meat consumption was estimated by adding individual meat portions to the meat fractions of composite dishes. Results: There was no significant association between red or processed meat consumption in 1989 and 1999 and serum cholesterol concentrations and blood pressure measured in 1999. The combined intake of red and processed meat in 1999 had a significant positive association with blood pressure in men only. Red and processed meat intakes in 1989, separately and combined, had a significant positive association with waist circumference in 1999: a 10 g increase in red meat consumption accounted for a 0.3 cm increase in waist circumference; P ¼ 0.04 (men), 0.05 (women). Conclusions: Consumption of red or processed meat assessed separately was not related to the major risk factors for CHD but contributed to increased waist circumference that has also been identified as a risk factor.

Red meat in global nutrition

“…In fact, based on moderate evidence, the 2010 U.S. Dietary Guidelines Advisory Committee recently concluded that there is "no clear association between intake of animal protein products and blood pressure in prospective cohort studies." A prospective study by Wagemakers, Prynne, Stephen, and Wadsworth (2009), using data from the National Survey of Health and Development in England, found no association between red (beef, lamb, pork, veal and mutton) or processed meat (ham, bacon, sausages, processed meat cuts, and processed minced meat) and blood pressure but the combination of the two was associated with higher blood pressure in men. Likewise, Pitsavos et al (2006) failed to show a positive relationship between red meat intake and increased blood pressure in a cross-sectional study conducted in Greece with self-reported diagnosis of hypertension higher among people reporting fewer servings of total red meat and pork per week.…”

The potential impact of animal protein intake on global and abdominal obesity: evidence from the Observation of Cardiovascular Risk Factors in Luxembourg (ORISCAV-LUX) study

“…In general, plant proteins have been related to health benefits more than animal proteins (14)(15)(16)(17) . While vegetable protein intakes have been found to be inversely associated with blood pressure (18) , a high consumption of red and/or processed meat has been associated with a number of adverse cardiovascular health outcomes such as higher systolic blood pressure (19) , increased risk for type 2 diabetes (20)(21)(22) , ischaemic stroke (23) , global and central obesity (24,25) and weight gain (26,27) .…”

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

“…Interestingly, a recent study including 1152 subjects (635 women and 517 men) failed to find a significant association between red or processed meat intake and serum cholesterol level or blood pressure (Wagemakers, Prynne, Stephen, & Wadsworth, 2009). A very modest association could only be observed between red or processed meat intake and waist circumference in men (p = 0.04) but not in women (p N 0.05).…”