Red and processed meat consumption and risk of stroke: a meta-analysis of prospective cohort studies

Gc, Chen; Db, Lv; Pang, Zhi; Qf, Liu

doi:10.1038/ejcn.2012.180

Cited by 150 publications

(114 citation statements)

References 33 publications

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“…33,34 Relative to that, climate change leads to changes in temperature and precipitation, which is expected to reduce global crop productivity, 5,15 and via market responses, lead to changes in management intensity, cropping area, consumption, and international trade. 6 From a health perspective, changes in food availability and consumption affect dietary and weigh-related risk factors associated with an increased incidence of non-communicable diseases and mortality, such as low fruit and vegetable consumption, [16][17][18] high red meat consumption, [18][19][20] and increased body weight. 21,22 In line with the conceptual framework, we devised a multi-step methodology, depicted in Figure 1, which leads from climate-change impacts on agricultural yields, through changes in food production and consumption, to changes in dietary and weight-related risk factors and associated mortalities.…”

Section: Methodsmentioning

confidence: 99%

“…The diet and weight-related relative risk parameters were adopted from pooled analyses of prospective cohort studies, 21,22 and from meta-analysis of prospective cohort and case-control studies. 19,20,[16][17][18] The cancer associations have been judged as probable or convincing by the World Cancer Research Fund, and in each case a dose-response relationship was apparent and consistent evidence suggests plausible mechanisms. 18 …”

Section: Health Modelling Frameworkmentioning

confidence: 99%

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Global and regional health effects of future food production under climate change: a modelling study

et al. 2016

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Section: Methodsmentioning

confidence: 99%

Section: Health Modelling Frameworkmentioning

confidence: 99%

Global and regional health effects of future food production under climate change: a modelling study

et al. 2016

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“…Population and mortality projections for the year 2050 were adapted from the United Nations Population Division and the World Health Organization (WHO), respectively. The diet and weight-related relative risk parameters (SI Appendix, Table S4) were taken from pooled analyses of prospective cohort studies (18,19) and from metaanalyses of prospective cohort and case-control studies (28,(41)(42)(43)(44)(45)(46). The cancer associations have been judged as probable or convincing by the World Cancer Research Fund, and, in each case, a dose-response relationship had been identified and there was consistent evidence suggesting a plausible mechanism (28).…”

Section: Methodsmentioning

confidence: 99%

Analysis and valuation of the health and climate change cobenefits of dietary change

Springmann

Godfray

Rayner

et al. 2016

Proc. Natl. Acad. Sci. U.S.A.

930

604

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What we eat greatly influences our personal health and the environment we all share. Recent analyses have highlighted the likely dual health and environmental benefits of reducing the fraction of animal-sourced foods in our diets. Here, we couple for the first time, to our knowledge, a region-specific global health model based on dietary and weight-related risk factors with emissions accounting and economic valuation modules to quantify the linked health and environmental consequences of dietary changes. We find that the impacts of dietary changes toward less meat and more plant-based diets vary greatly among regions. The largest absolute environmental and health benefits result from diet shifts in developing countries whereas Western high-income and middle-income countries gain most in per capita terms. Transitioning toward more plant-based diets that are in line with standard dietary guidelines could reduce global mortality by 6–10% and food-related greenhouse gas emissions by 29–70% compared with a reference scenario in 2050. We find that the monetized value of the improvements in health would be comparable with, or exceed, the value of the environmental benefits although the exact valuation method used considerably affects the estimated amounts. Overall, we estimate the economic benefits of improving diets to be 1–31 trillion US dollars, which is equivalent to 0.4–13% of global gross domestic product (GDP) in 2050. However, significant changes in the global food system would be necessary for regional diets to match the dietary patterns studied here.

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“…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) .…”

mentioning

confidence: 99%

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

Alkerwi

Sauvageot

Buckley

et al. 2015

Public Health Nutr.

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Objective: To examine the association of total animal protein intake and protein derived from different dietary sources (meat; fish and shellfish; eggs; milk products) with global and abdominal obesity among adults in Luxembourg. Design: Binary logistic regression analysis was used to assess the relationship between animal protein intake (as a percentage of total energy intake) and global obesity (BMI ≥ 30·0 kg/m 2 ) and abdominal obesity (waist circumference ≥102 cm for men and ≥88 cm for women), after controlling for potential confounders. Setting: Observation of Cardiovascular Risk Factors in Luxembourg (ORISCAV-LUX) study. Subjects: The study population was derived from a national cross-sectional stratified sample of 1152 individuals aged 18-69 years, recruited between November 2007 and January 2009. Results: There was an independent positive association between total animal protein intake and both global (OR = 1·18; 95 % CI 1·12, 1·25) and abdominal obesity (OR = 1·14; 95 % CI 1·08, 1·20) after adjustment for age, gender, education, smoking, physical activity and intakes of total fat, carbohydrate, fibre, and fruit and vegetables. Protein intakes from meat, fish and shellfish were positively associated with global and abdominal obesity with further adjustment for vegetal protein and other sources of animal-derived protein (all P < 0·01). Protein derived from eggs or milk products was unrelated to global or abdominal obesity. Conclusions: Our findings suggest that protein derived from animal sources, in particular from meat, fish and shellfish, may be associated with increased risk of both global and abdominal obesity among presumably healthy adults in Luxembourg. These findings suggest that lower animal protein intakes may be important for maintenance of healthy body weight. Keywords Animal protein intake Global obesity Abdominal obesity Cardiovascular risk factorsCross-sectional studyObesity is a rapidly worsening public health problem associated with a variety of co-morbidities including type 2 diabetes, hypertension, stroke and CVD (1) . Obesity is impacting heavily upon health-care systems around the world, including Luxembourg, where 21 % of the population is obese (2) . Obesity occurs in the context of a variety of interrelated demographic, socio-economic and lifestyle factors; nutrition is coming to the fore as a major modifiable determinant. Nutritional epidemiology has produced evidence that an energy-dense and high-fat diet, concomitant with physical inactivity, are independent risk factors for weight gain and obesity (3)(4)(5) .The literature surrounding the effects of protein intake and particular sources of protein on body composition is unclear. Three recent meta-analyses have been conducted, comparing higher-v. lower-protein diets on health outcomes, including body composition (6)(7)(8) , with conflicting conclusions. One indicates that a high protein intake in the context of an energy-restricted diet provides greater improvement in body composition compared with standard protein diet...

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Red and processed meat consumption and risk of stroke: a meta-analysis of prospective cohort studies

Abstract: Findings from this meta-analysis indicate that consumption of red and/or processed meat increase risk of stroke, in particular, ischemic stroke.

Cited by 150 publications

References 33 publications

Global and regional health effects of future food production under climate change: a modelling study

Global and regional health effects of future food production under climate change: a modelling study

Analysis and valuation of the health and climate change cobenefits of dietary change

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

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