Effect of Ingestion of Meat on Plasma Cholesterol of Vegetarians

Sacks, Frank M.; Donner, Allan; Castelli, William P.; Gronemeyer, James; Pletka, Peter G.; Margolius, Harry S.; Landsberg, Lewis; Kass, Edward H.

doi:10.1001/jama.1981.03320060042020

Cited by 84 publications

(20 citation statements)

References 16 publications

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“…In the same study, for 45-to 64-yearold men, there was approximately a threefold difference in risk between men who ate meat daily and those who did not eat meat. Finally, regular consumption of beef, when added to a vegetarian diet, has been demonstrated to increase blood cholesterol, especially LDL, and blood pressure (Sacks et al, 1981).…”

Section: Discussionmentioning

confidence: 99%

Relationship between meat intake and the development of acute coronary syndromes: the CARDIO2000 case–control study

et al. 2007

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Objective: The aim of the present study was to evaluate the association between meat consumption and the prevalence of a first, non-fatal event of an acute coronary syndrome (ACS), in a Greek sample. Design: Randomized, case-control study. Setting: Tertiary care. Subjects: A total of 848 out of 956 patients who had been randomly selected from hospitals with first event of an ACS and 1078 population-based controls, age and sex matched. Interventions: Detailed information regarding their medical records, alcohol intake, physical activity and smoking habits was recorded. Nutritional habits were evaluated with a semiquantitative food-frequency questionnaire. Multiple logistic regression analysis estimated the odds ratio of having ACS by level of meat intake, after taking into account several confounders. Results: Patients consumed higher quantities of meat compared with controls (6.572.9 vs 4.972.1 portions per month, Po0.001). Food-specific analysis showed that red meat consumption was strongly associated with 52% increased odds of ACS (95% confidence interval (CI) 1.47-1.58). On the contrary, white meat consumption seems to be associated with only 18% likelihood of having cardiac events (95% CI 1.11-1.26). Participants who consumed 48 portions red meat and 412 portions white meat per month had 4.9 times and 3.7 higher odds of having ACS, respectively (Po0.001), compared with low meat intake (o4 portions and o8 portions per month, respectively). Conclusions: Increased red meat consumption showed a strong positive association with cardiac disease risk, whereas white meat consumption showed less prominent results, after controlling for several potential confounding factors.

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Section: Discussionmentioning

confidence: 99%

Relationship between meat intake and the development of acute coronary syndromes: the CARDIO2000 case–control study

et al. 2007

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“…Meat fat contains saturated fatty acids which increase LDL-C. 321 (1+) Meat fat should be limited in those seeking to lower cardiovascular risk. Most processed meats or meat products, such as sausage, saveloy, luncheon meat, paté and salami, are high in saturated fatty acids.…”

Section: Meat and Meat Productsmentioning

confidence: 99%

Absolute risk of cardiovascular disease events, and blood pressure‐ and lipid‐lowering therapy in Australia

Banks

Crouch

Korda

et al. 2016

Medical Journal of Australia

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Objective: To quantify absolute cardiovascular disease (CVD) risk and treatment in Australian adults. Design, participants: Cross‐sectional representative study of 9564 people aged 18 years or more who had participated in the 2011–12 Australian National Health Measures Survey (response rate for those aged 45–74 years: 46.5%). Main outcome measures: Prior CVD was ascertained and 5‐year absolute risk of a primary CVD event calculated (using the Australian National Vascular Disease Prevention Alliance algorithm; categories: low [< 10%], moderate [10–15%], and high [> 15%] risk) on the basis of data on medical history, risk factors and medications, derived from interviews, physical measurements, and blood and urine samples. Results: Absolute CVD risk increased with age and was higher among men than women. Overall, 19.9% (95% CI, 18.5–21.3%) of Australians aged 45–74 years had a high absolute risk of a future CVD event (an estimated 1 445 000 people): 8.7% (95% CI, 7.8–9.6%) had prior CVD (estimated 634 000 people) and 11.2% (95% CI, 10.2–12.2%) had high primary CVD risk (estimated 811 000 people). A further 8.6% (95% CI, 7.4–9.8%, estimated 625 000) were at moderate primary CVD risk. Among those with prior CVD, 44.2% (95% CI, 36.8–51.6%) were receiving blood pressure‐ and lipid‐lowering medications, 35.4% (95% CI, 27.8–43.0%) were receiving only one of these, and 20.4% (95% CI, 13.9–26.9%) were receiving neither. Corresponding figures for high primary CVD risk were 24.3% (95% CI, 18.3–30.3%); 28.7% (95% CI, 22.7–34.7%); and 47.1% (95% CI, 39.9–54.3%). Conclusions: About one‐fifth of the Australian population aged 45–74 years (about 1.4 million individuals) were estimated to have a high absolute risk of a future CVD event. Most (estimated 970 000) were not receiving currently recommended combination blood pressure‐ and lipid‐lowering therapy, indicating substantial potential for health gains by increasing routine assessment and treatment according to absolute CVD risk.

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“…Regarding animal protein intake, a small study 40 reported increased systolic blood pressure with 250 g of beef per day added to the diets of normotensive vegetarians for 4 weeks. However, other similar small studies 41,42 found no effect on blood pressure.…”

Section: Commentmentioning

confidence: 99%