Red meat in the diet: an update

Wyness, Laura; Weichselbaum, E.; O’Connor, Á.; Williams, E. B.; Benelam, B.; Riley, H.; Stanner, Sara

doi:10.1111/j.1467-3010.2010.01871.x

Cited by 144 publications

(125 citation statements)

References 171 publications

(192 reference statements)

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“…The meat and milk of ruminant animals also contain TFA, and, with the use of PHVO falling, they have become a more significant source. It has been estimated that approximately 40% to 50% of TFA in the UK diet now comes from ruminant dairy products and meat (Wyness et al, 2011). Considerable debate exists Dietary fatty acids and cardiovascular disease as to whether TFA from such 'natural' sources have the same impact on CVD risk as that from PHVO.…”

Section: Tfa and Cardiovascular Riskmentioning

confidence: 99%

Dietary fatty acids and cardiovascular disease

Salter

2013

Animal

123

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In 1991, the Committee on Medical Aspects of Food Policy produced a report on the dietary reference values for food energy and nutrients for groups of people in the United Kingdom. The resulting recommendations, which included specific limits for intakes of total, saturated, trans-and cis-polyunsaturated fatty acids (PUFA) have remained a cornerstone of public health policy ever since, and similar recommendations have been adopted by the World Health Organization. These recommendations were made largely on the basis of specific effects of these fatty acids on the risk of developing atherosclerotic cardiovascular disease (CVD). The intervening years have seen a plethora of human epidemiological and intervention trials to further elucidate the specific relationship between dietary fatty acid intake, plasma lipids and lipoproteins and cardiovascular morbidity and mortality. A number of recent meta-analyses and systematic reviews have revisited the role of specific dietary fatty acid classes and CVD risk. In general, these continue to support a link between saturated fatty acids (SFA) and CVD morbidity/mortality. They also highlight the potent adverse effects of trans fatty acids derived from partially hydrogenated vegetable oil. The most recent data suggest that replacing SFA with cis-PUFA (primarily linoleic acid) has the greatest impact on reducing CVD risk. Evidence of specific beneficial effects of n-3 PUFA is generally stronger for secondary, rather than primary, CVD risk, and it is restricted to very long chain fatty acids of marine origin as opposed to alpha-linolenic acid. Taken together, these data suggest that recent focus on dietary n-6-to-n-3 PUFA ratios may have been misguided, and that future strategies should focus on replacing dietary SFA with total PUFA, rather than concentrating on n-6 : n-3 PUFA ratio.

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Section: Tfa and Cardiovascular Riskmentioning

confidence: 99%

Dietary fatty acids and cardiovascular disease

Salter

2013

Animal

123

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“…It is important to note that in a study where macronutrient content of test meals was varied while energy density remained constant, no differences in satiety or subsequent energy intake were observed (48) . It may be that energy density of a food or diet may be more important in determining its satiating effect than its protein content (49) .…”

Section: Satiety and Weight Controlmentioning

confidence: 99%

The role of red meat in the diet: nutrition and health benefits

Wyness

2015

Proc. Nutr. Soc.

147

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Red meat has been an important part of the human diet throughout human evolution. When included as part of a healthy, varied diet, red meat provides a rich source of high biological value protein and essential nutrients, some of which are more bioavailable than in alternative food sources. Particular nutrients in red meat have been identified as being in short supply in the diets of some groups of the population. The present paper discusses the role of red meat in the diets of young infants, adolescents, women of childbearing age and older adults and highlights key nutrients red meat can provide for these groups. The role of red meat in relation to satiety and weight control is discussed as the inclusion of lean red meat in a healthy, varied diet may help weight loss as part of an energy-reduced diet. A summary of the UK advice on the amount of red meat that can be consumed as part of a healthy, varied diet is also provided.

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“…In the UK, meat and meat products contribute up to 40 % and 37 % of average daily protein consumed by males and females respectively (2) . However, epidemiological studies have indicated an association between red and processed meat intake and an increased risk of developing cardiovascular disease (3) and certain cancers (4) , and people are being advised to reduce their consumption of these foodstuffs.…”

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confidence: 99%

The impact of dietary meat intake reduction on haematological parameters in healthy adults

et al. 2017

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Meat is a rich source of dietary protein, fatty acids and micronutrients (1) many of which are involved in the process of blood cell production. In the UK, meat and meat products contribute up to 40 % and 37 % of average daily protein consumed by males and females respectively (2) . However, epidemiological studies have indicated an association between red and processed meat intake and an increased risk of developing cardiovascular disease (3) and certain cancers (4) , and people are being advised to reduce their consumption of these foodstuffs.This report, concerning the impact of dietary meat reduction on haematological parameters, is a sub-study of a wider intervention investigating the physiological effects of reducing red/processed meat intake. Twenty-four adults (15 F:9M, age 21-47y) participated in the sub-study. All were healthy, non-obese (18-28 kg/m 2 ) omnivores with a habitual consumption of ⩾4 portions of red and/or processed meat per week, (with ⩾3 of these being consumed as main meals). The study was conducted using a single group, nonrandomised design. Participants were asked to reduce their red/processed meat intake by 50 % over a 12-week period. Nutrient intake was assessed via 4-day diet diaries, and haematological parameters (including white cell (WCC), red cell (RCC) and neutrophil count, and haemoglobin (Hb)) were obtained via an antecubital venous blood sample, at recruitment, and weeks 6 and 12 of the intervention.Red/processed meat intake was lower during the intervention (partial eta 2 0·271; P < 0·005), but dietary folate, cobalamin, iron, zinc, copper and magnesium intakes were similar (P > 0·05 in each case). Over the intervention, a significant reduction in neutrophil count was noted (P < 0·001), with median count being 3·6[2·95-4·3] × 10 9 /l at recruitment, 2·25[1·83-2·88] × 10 9 /l at week 6 and 2·65 [2·13-3·08] l at week 12. This was accompanied by a decrease in WCC (partial eta 2 0·352; P < 0·001). Forty-eight percent of volunteers (8 F:4M) were neutropenic (<2 × 10 9 /l) with 54 % (9 F:5M) showing a neutrophil reduction ⩾1 × 10 9 /l (range 1-4 × 10 9 /l; Gp 1). Mean reduction in protein intake from red/processed meat of this group (−19·9 (17·9)g/d) was no different (P = 0·294) to those whose neutrophil count did not reduce by ⩾1 × 10 9 /l (Gp2; −12·8 (13·0)g/d). There was no difference in reported total energy and macronutrient intake between groups, and folate, cobalamin, iron, zinc, copper and magnesium intakes were also comparable. In the whole cohort, a reduction in Hb and RCC occurred over the intervention (partial eta 2 0·283; P < 0·001 and partial eta 2 0·263; P = 0·001 respectively). However, there was no association between a change in RCC and WCC (r = −0·002, P = 0·994), nor between a decrease in total dietary iron intake and Hb levels (r = 0·166, P = 0·437). Participants did not report any symptoms during the intervention suggestive of anaemia or neutropenia.Reducing red/processed meat intake in healthy omnivores resulted in a decrease in Hb, RCC, WCC and neutrophil...

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Red meat in the diet: an update

Cited by 144 publications

References 171 publications

Dietary fatty acids and cardiovascular disease

Dietary fatty acids and cardiovascular disease

The role of red meat in the diet: nutrition and health benefits

The impact of dietary meat intake reduction on haematological parameters in healthy adults

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