Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus

Micha, Renata; Wallace, Sarah K.; Mozaffarian, Dariush

doi:10.1161/circulationaha.109.924977

Cited by 1,114 publications

(843 citation statements)

References 39 publications

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“…Egg consumption, including those used in cooking as well as baking, should be between two and four times per week. > Consumption of red meat (less than two servings, preferably lean cuts) and processed meats (less than one serving) should be small in both quantity and frequency as the intake of such meats has been consistently associated with some chronic diseases (cancers and CHD) (35,36) . > The combination of legumes (more than two servings) and cereals is a healthy plant protein and lipid source that should be considered as a meat alternative (37,38) .…”

Section: Federation Of European Societies Prevención Con Dieta Meditementioning

confidence: 99%

Mediterranean diet pyramid today. Science and cultural updates

Bach-Faig¹,

Berry

Lairon

et al. 2011

Public Health Nutr.

1,409

1,065

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Objective: To present the Mediterranean diet (MD) pyramid: a lifestyle for today. Design: A new graphic representation has been conceived as a simplified main frame to be adapted to the different nutritional and socio-economic contexts of the Mediterranean region. This review gathers updated recommendations considering the lifestyle, dietary, sociocultural, environmental and health challenges that the current Mediterranean populations are facing. Setting and Subjects: Mediterranean region and its populations. Results: Many innovations have arisen since previous graphical representations of the MD. First, the concept of composition of the 'main meals' is introduced to reinforce the plant-based core of the dietary pattern. Second, frugality and moderation is emphasised because of the major public health challenge of obesity. Third, qualitative cultural and lifestyle elements are taken into account, such as conviviality, culinary activities, physical activity and adequate rest, along with proportion and frequency recommendations of food consumption. These innovations are made without omitting other items associated with the production, selection, processing and consumption of foods, such as seasonality, biodiversity, and traditional, local and eco-friendly products. Conclusions: Adopting a healthy lifestyle and preserving cultural elements should be considered in order to acquire all the benefits from the MD and preserve this cultural heritage. Considering the acknowledgment of the MD as an Intangible Cultural Heritage of Humanity by UNESCO (2010), and taking into account its contribution to health and general well-being, we hope to contribute to a much better adherence to this healthy dietary pattern and its way of life with this new graphic representation.

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Section: Federation Of European Societies Prevención Con Dieta Meditementioning

confidence: 99%

Mediterranean diet pyramid today. Science and cultural updates

Bach-Faig¹,

Berry

Lairon

et al. 2011

Public Health Nutr.

1,409

1,065

View full text Add to dashboard Cite

show abstract

“…In relation to CVD, McAfee et al (2010) concluded that associations between red meat consumption and CVD risk are unclear as in many studies it is impossible to isolate the effects of red meat alone. However, the recent systematic review and meta-analysis of Micha et al (2010) identified that consumption of each serving of processed meats is associated with a 42% higher incidence of CHD (RR 1.42, 95% CI 1.07 to 1.89) and a 19% increase in type 2 diabetes (RR 1.19, 95% CI 1.11 to 1.27), but for red meat there was no association. There is clearly a need for more work in this area given the uncertainties over the definitions of red and processed meats and the need to understand the causative mechanisms for processed meats.…”

Section: Meat Consumption and Chronic Diseasementioning

confidence: 99%

Milk and meat in our diet: good or bad for health?

Givens

2010

Animal

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Foods derived from animals are an important source of nutrients in the diet but there is considerable uncertainty about whether or not these foods contribute to increased risk of various chronic diseases. For milk in particular there appears to be an enormous mismatch between both the advice given on milk/dairy foods items by various authorities and public perceptions of harm from the consumption of milk and dairy products, and the evidence from long-term prospective cohort studies. Such studies provide convincing evidence that increased consumption of milk can lead to reductions in the risk of vascular disease and possibly some cancers and of an overall survival advantage from the consumption of milk, although the relative effect of milk products is unclear. Accordingly, simply reducing milk consumption in order to reduce saturated fatty acid (SFA) intake is not likely to produce benefits overall though the production of dairy products with reduced SFA contents is likely to be helpful. For red meat there is no evidence of increased risk of vascular diseases though processed meat appears to increase the risk substantially. There is still conflicting and inconsistent evidence on the relationship between consumption of red meat and the development of colorectal cancer, but this topic should not be ignored. Likewise, the role of poultry meat and its products as sources of dietary fat and fatty acids is not fully clear. There is concern about the likely increase in the prevalence of dementia but there are few data on the possible benefits or risks from milk and meat consumption. The future role of animal nutrition in creating foods closer to the optimum composition for long-term human health will be increasingly important. Overall, the case for increased milk consumption seems convincing, although the case for high-fat dairy products and red meat is not. Processed meat products do seem to have negative effects on long-term health and although more research is required, these effects do need to be put into the context of other risk factors to long-term health such as obesity, smoking and alcohol consumption.Keywords: milk, meat, chronic disease, animal nutrition ImplicationsIncreasing obesity and an ageing population increase the risk of chronic disease and its associated financial cost substantially. Diet is a modifier of risk and since milk, meat and their products are staple components of most Western diets, it is very important to understand whether these foods increase or decrease the risk of chronic disease. Milk appears to provide some worthwhile reduction in risk of cardiovascular disease and colorectal cancer and while this needs further understanding, the implications for milk production and milk consumers are potentially very substantial. There remains uncertainty about the effects of red meat and processed meat in the diet and these need urgent clarification both for the consumer and the producer. IntroductionPublic health nutrition is facing multiple and major challenges. In particular, there are three m...

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“…Loss-adjusted food availability data from 2012 indicate that the average per capita consumption of red meat (processed and unprocessed) is 3·1 oz/d (88·5 g/d) or 53 % of the total meat intake; while NHANES 2011-2012 data indicate that the US consumption is 1·6 oz/capita per d (44·2 g/d) for unprocessed red meat (35 % of the total meat; data on total red meat are not available) and 1·0 oz/capita per d (27·8 g/d) for processed meat (red meat and poultry; 22 % of the total meat). Epidemiological studies have illuminated the increased health risks associated with red and processed meat consumption (2,3,(5)(6)(7)(8)(9)(10) , along with the decreased health risks associated with replacing red meat for equal servings of poultry, fish and plant-based foods (1,4,46) . With this preponderance of evidence, the 2015 Dietary Guidelines Advisory Committee most recently recommended reducing intake of red and processed meat in favour of plant-based alternatives in its scientific report released in February 2015 (23) .…”

Section: Data Comparisons To Dietary Recommendationsmentioning

confidence: 99%

A critical examination of the available data sources for estimating meat and protein consumption in the USA

Fehrenbach

Righter

Santo

2015

Public Health Nutr.

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Objective: To describe the methods, strengths and limitations of available data sources for estimating US meat and protein consumption in order to facilitate accurate interpretations and applications. Design: We examined agricultural supply and dietary intake databases from the US Department of Agriculture (USDA), the US Department of Health and Human Services and the FAO to describe their methodology and to report the most recent estimates for meat and protein consumption. Results: Together, loss-adjusted agricultural supply data and dietary recall data provide the best available estimates of US consumption; the most recent sources indicated that US citizens (ages 2 years and over) consume 4·4-5·9 oz (125·9-166·5 g) of total meat and 6·2-7·4 oz-eq (175·2-209·4 g-eq) from the USDA Protein Foods Group per day. Meat constitutes the majority of intake within the Protein Foods Group, and red meat and processed meat constitute the majority of total meat intake. Nutrient supply data indicate that total meat represents an estimated

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Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus

Cited by 1,114 publications

References 39 publications

Mediterranean diet pyramid today. Science and cultural updates

Mediterranean diet pyramid today. Science and cultural updates

Milk and meat in our diet: good or bad for health?

A critical examination of the available data sources for estimating meat and protein consumption in the USA

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