Effect of Lower Versus Higher Red Meat Intake on Cardiometabolic and Cancer Outcomes

Zeraatkar, Dena; Johnston, Bradley C.; Bartoszko, Jessica J; Cheung, Kevin; Bała, Małgorzata M; Valli, Claudia; Rabassa, Montserrat; Sit, Daegen; Milio, Kirolos; Sadeghirad, Behnam; Agarwal, Arnav; Zea, Adriana M.; Lee, Yung; Han, Mi Ah; Vernooij, Robin W.M.; Alonso‐Coello, Pablo; Guyatt, Gordon; Dib, Regina El

doi:10.7326/m19-0622

Cited by 110 publications

(94 citation statements)

References 61 publications

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“…Meat provides high-quality proteins, essential amino acids and micronutrients such as iron, vitamins A and B12, zinc, selenium and folic acid. However, lines of evidence suggested that diets high in red (beef, pork, lamb and veal) and processed meat (smoked, cured or preserved) are associated with the development of cardiovascular diseases [65,66], but this remains controversial [67][68][69][70]. The impact of weekly consumption of 200 and 500 g of unprocessed, lean red meat in a Mediterranean diet pattern was assessed in a two 5-week randomized, crossover, controlled trial.…”

Section: Discussionmentioning

confidence: 99%

Dietary Intakes Are Associated with HDL-Cholesterol in Survivors of Childhood Acute Lymphoblastic Leukaemia

et al. 2019

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Survivors of childhood acute lymphoblastic leukemia (cALL) are at high risk of developing dyslipidemia, including low HDL-cholesterol (HDL-C). This study aimed to examine the associations between food/nutrient intake and the levels of HDL-C in a cohort of children and young adult survivors of cALL. Eligible participants (n = 241) were survivors of cALL (49.4% boys; median age: 21.7 years old) recruited as part of the PETALE study. Nutritional data were collected using a validated food frequency questionnaire. Fasting blood was used to determine participants’ lipid profile. Multivariable logistic regression models were fitted to evaluate the associations between intakes of macro- and micronutrients and food groups and plasma lipids. We found that 41.3% of cALL survivors had at least one abnormal lipid value. Specifically, 12.2% had high triglycerides, 17.4% high LDL-cholesterol, and 23.1% low HDL-C. Low HDL-C was inversely associated with high intake (third vs. first tertile) of several nutrients: proteins (OR: 0.27, 95% CI: 0.08–0.92), zinc (OR: 0.26, 95% CI: 0.08–0.84), copper (OR: 0.34, 95% CI: 0.12–0.99), selenium (OR: 0.17, 95% CI: 0.05–0.59), niacin (OR: 0.25, 95% CI: 0.08–0.84), riboflavin (OR: 0.31, 95% CI: 0.12–0.76) and vitamin B12 (OR: 0.35, 95% CI: 0.13–0.90). High meat consumption was also inversely associated (OR: 0.28, 95% CI: 0.09–0.83) with low HDL-C while fast food was positively associated (OR: 2.41, 95% CI: 1.03–5.63) with low HDL-C. The role of nutrition in the development of dyslipidemia after cancer treatment needs further investigation.

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Section: Discussionmentioning

confidence: 99%

Dietary Intakes Are Associated with HDL-Cholesterol in Survivors of Childhood Acute Lymphoblastic Leukaemia

et al. 2019

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“…Meat, including beef, is a significant component of the human diet with generally positive implications on health, economy, culture and environment [41][42][43]. Beef directly contributes to food and nutrition security through provision of energy (i.e., fat), high-biological-value protein, essential amino acids, unsaturated fatty acids (i.e., vaccenic acid, rumenic acid and omega-3 fatty acids), minerals (i.e., iron, copper, zinc, selenium and phosphorus) and vitamins (i.e., thiamine, niacin, riboflavin, cyanocobalamin and retinol) [44].…”

Section: Beefmentioning

confidence: 99%

“…Overall, current dietary recommendations to reduce the intake of red meat including beef for health and environmental reasons [63] could have devastating effects on poor communities who are both food and nutrition insecure. Recently, it has been argued that claims about the health issues (i.e., negative cardiometabolic outcomes and cancer mortality and incidences) of red meat are not only improbable in light of human evolutionary history, but are far from being supported by robust scientific evidence [42,43]. Similarly, claims about the devastating impact of red meat production on the environment ignore the essential role that grazing animals play in sustainable agriculture (e.g., biorecycling, soil fertilisation and biodiversity preservation) [42,64,65].…”

Section: Parameter Nguni Ac Malawi Zebu B Bonsmara C Aberdeen Angus Cmentioning

confidence: 99%

Livelihood, Food and Nutrition Security in Southern Africa: What Role Do Indigenous Cattle Genetic Resources Play?

et al. 2020

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Of the 345 million people in the Southern African Development Community (SADC), 30.6% are severely food insecure, 8% malnourished and 50% live with less than US $1 per day, respectively. Livelihood, food and nutrition security have, therefore, become key priorities for the SADC region in response to these complex challenges. Given that 70% of the SADC population directly rely on agriculture for food, nutrition and income, sustained agricultural productivity may play an important role in achieving livelihood, food and nutrition security in the region. Being an important part of the agri-food system of marginalised communities in the region, cattle have great potential to contribute to the goal of reducing food and nutrition insecurity. The region has a population size of about 64 million cattle of which 75% of the population is kept under the smallholder farming systems, and primarily composed of indigenous tropical breeds. Most indigenous cattle breeds are, however, either undergoing rapid genetic dilution or at risk of extinction. At the same time, their environments, production and marketing systems are experiencing high rates of change in time and space. More importantly, indigenous cattle breeds in the region are undervalued. This makes it uncertain that future systems will have the adapted cattle breeds required for optimal livelihoods, food and nutrition security. To this end, the promotion of sustainable use of indigenous cattle for livelihood, food and nutrition security in the SADC region is strongly recommended.

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“…However, a recent collection of systematic reviews and meta-analyses and accompanying dietary guidelines by the "Nutritional Recommendations (NutriRECS) consortium," published in the Annals of Internal Medicine (21)(22)(23)(24)(25), has challenged these recommendations. This group also systematically reviewed health-related values and preferences regarding red/processed meat consumption (25) and concluded that most people are generally unwilling to alter their current meat consumption habits.…”

mentioning

confidence: 99%

Red and Processed Meats and Health Risks: How Strong Is the Evidence?

et al. 2020

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Prevailing dietary guidelines have widely recommended diets relatively low in red and processed meats and high in minimally processed plant foods for the prevention of chronic diseases. However, an ad hoc research group called the Nutritional Recommendations (NutriRECS) consortium recently issued "new dietary guidelines" encouraging individuals to continue their current meat consumption habits due to "low certainty" of the evidence, difficulty of altering meat eaters' habits and preferences, and the lack of need to consider environmental impacts of red meat consumption. These recommendations are not justified, in large part because of the flawed methodologies used to review and grade nutritional evidence. The evidence evaluation was largely based on the Grading of Recommendations, Assessment, Development, and Evaluation (GRADE) criteria, which are primarily designed to grade the strength of evidence for clinical interventions especially pharmacotherapy. However, the infeasibility for conducting large, long-term randomized clinical trials on most dietary, lifestyle, and environmental exposures makes the criteria inappropriate in these areas. A separate research group proposed a modified and validated system for rating the metaevidence on nutritional studies (NutriGRADE) to address several limitations of the GRADE criteria. Applying NutriGRADE, the evidence on the positive association between red and processed meats and type 2 diabetes was rated to be of "high quality," while the evidence on the association between red and processed meats and mortality was rated to be of "moderate quality." Another important limitation is that inadequate attention was paid to what might be replacing red meat, be it plant-based proteins, refined carbohydrates, or other foods. In summary, the red/processed meat recommendations by NutriRECS suffer from important methodological limitations and involve misinterpretations of nutritional evidence. To improve human and planetary health, dietary guidelines should continue to emphasize dietary patterns low in red and processed meats and high in minimally processed plant foods such as fruits and vegetables, whole grains, nuts, and legumes.Consumption of red meats (meats of mammalian origin including beef, pork, and lamb) and processed meats (meats transformed through salting, curing, fermentation, smoking, or other processes to enhance flavor or improve preservation) has been increasing rapidly worldwide (1-3). These trends can have major health and environmental consequences. Considerable evidence from long-term prospective cohort studies has demonstrated that diets high in red and processed meats are associated with increased risk of type 2 diabetes (T2D), cardiovascular disease (CVD), cancer (particularly colorectal cancer), and all-cause mortality (4-6). Similarly, such evidence along with the evidence from short-term intervention trials strongly suggests that replacing red and processed meats with plant-based protein sources (including

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Effect of Lower Versus Higher Red Meat Intake on Cardiometabolic and Cancer Outcomes

Cited by 110 publications

References 61 publications

Dietary Intakes Are Associated with HDL-Cholesterol in Survivors of Childhood Acute Lymphoblastic Leukaemia

Dietary Intakes Are Associated with HDL-Cholesterol in Survivors of Childhood Acute Lymphoblastic Leukaemia

Livelihood, Food and Nutrition Security in Southern Africa: What Role Do Indigenous Cattle Genetic Resources Play?

Red and Processed Meats and Health Risks: How Strong Is the Evidence?

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