Total, Fresh, Lean, and Fresh Lean Beef Consumption in Relation to Nutrient Intakes and Diet Quality among U.S. Adults, 2005–2016

An, Ruopeng; Nickols‐Richardson, Sharon M.; Alston, Reginald J.; Shen, Sa; Clarke, Caitlin

doi:10.3390/nu11030563

Cited by 18 publications

(19 citation statements)

References 23 publications

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“…A difference between white and AA populations could be due to differences in types of processed and unprocessed red meat consumed or differences in cooking methods. For example, AAs are less likely to consume lean beef compared with whites (23) and more likely to use frying as the cooking method (24). In the BWHS, we did not have sufficient information to examine this possibility.…”

Section: Discussionmentioning

confidence: 99%

High Consumption of Red Meat Is Associated with Excess Mortality Among African-American Women

Sheehy

Palmer

Rosenberg

2020

The Journal of Nutrition

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Background Red meat is a rich source of nutrients but is typically high in saturated fats. Carcinogenic chemicals can be formed during cooking and processing. Little is known about the relation of red meat consumption to mortality in African Americans (AAs), a group with excess mortality and high consumption of red meat relative to whites. Objective Our objective was to assess the association between red meat consumption and mortality in AA women. Methods The Black Women's Health Study (BWHS) is a prospective cohort study of AA women across the USA who completed health questionnaires at enrollment in 1995 (median age 38 y, median BMI 27.9 kg/m2) and every 2 y thereafter. The analyses included 56,314 women who completed a validated FFQ and were free of cardiovascular disease and cancer at baseline in 1995. Exposures were total red meat, processed red meat, and unprocessed red meat consumption. Outcomes were all-cause and cause-specific mortality. Cox proportional hazards models with control for age, socioeconomic status, lifestyle factors, medical history, and dietary factors were used to estimate HRs with 95% CIs. Results During 22 y of follow-up through to 2017, we identified 5054 deaths, which included 1354 cardiovascular deaths and 1801 cancer deaths. The HR for all-cause mortality was 1.47 (95% CI: 1.33, 1.62) for the highest quintile of total red meat consumption relative to the lowest. Each 1 serving/d increase in red meat consumption was associated with a 7% (95% CI: 5%, 9%) increased risk of all-cause mortality. Red meat consumption was also associated with increased cardiovascular mortality, but not with cancer mortality. Results were similar for the consumption of processed and unprocessed red meat. Conclusions Red meat consumption is associated with increased all-cause and cardiovascular mortality among AA women.

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Section: Discussionmentioning

confidence: 99%

High Consumption of Red Meat Is Associated with Excess Mortality Among African-American Women

Sheehy

Palmer

Rosenberg

2020

The Journal of Nutrition

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“…Participants were asked to complete two 24-h dietary recalls for each cycle except only once in the 1999–2000 wave. Each food consumption was assigned an 8-digit Food and Nutrient Database for Dietary Studies (FNDDS) code and the code for beef products was 21000000–21800000 ( 29 ). We assessed the beef intake by calculating the sum of the weight of all beef products consumed by participants over a 24-h dietary recall.…”

Section: Methodsmentioning

confidence: 99%

Beef intake and risk of rheumatoid arthritis: Insights from a cross-sectional study and two-sample Mendelian randomization

Chen

Liu²,

Huang³

et al. 2022

Front. Nutr.

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BackgroundBeef is common in daily diet, but its association with the risk of rheumatoid arthritis (RA) remains uncertain. The objective of this study is to explore the relationship between beef intake and the risk of RA.Materials and methodsWe investigated the association between beef intake and risk of RA by multivariate logistic regression, based on the National Health and Nutrition Examination Survey (NHANES) 1999–2016 involving 9,618 participants. The dose–response relationship between beef intake and RA was explored as well. Furthermore, we performed Mendelian randomization (MR) analysis to examine the causal effect of beef intake on RA. Genetic instruments for beef intake were selected from a genome-wide association study (GWAS) including 335,576 individuals from the UK Biobank study, and summary statistics relating to RA were obtained from a GWAS meta-analysis of 14,361 RA patients and 43,923 controls. The inverse-variance weighted (IVW) approach was used to estimate the causal association, and MR-Egger regression and Mendelian randomization pleiotropy residual sum and outlier (MR-PRESSO) test were applied to evaluate the pleiotropy and outliers.ResultsCompared with the lowest quintile (0 to ≤33.50 g/d), beef intake was found to be significantly associated with the risk of RA [odds ratio (OR): 1.94; 95% confidence interval (CI): 1.20–3.12] in the third quintile (50.26 to ≤76.50 g/d). Moreover, a reversed “U” dose–response relationship between beef and RA (Pnon–linearity = 0.023) was found. In the MR analysis, beef intake was associated with an increased risk of RA (OR: 3.05; 95% CI: 1.11–8.35; P = 0.030) by the IVW method. The results from MR-Egger regression and MR-PRESSO test showed that there were no pleiotropic variations and outliers.ConclusionThis study indicated that there is suggestive evidence to support the causal effect of beef intake on the risk of RA, while further studies are warranted to elucidate the exact association.

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“…Globally, national dietary surveys report that fresh red meat including beef and lamb (and their dishes) make important contributions to intakes of protein, vitamin B12, vitamin D, iron, zinc and selenium [ 19 , 20 , 21 , 22 , 23 , 24 ]. A recent study in the UK has shown that females (a population group who already have some of the lowest red meat intakes) with intakes of red meat < 40 g/day were more likely to have intakes of iron, zinc, vitamin B12 and potassium below the lower reference nutrient intake (LRNI) than those with intakes of >40 g/d [ 25 ].…”

Section: Introductionmentioning

confidence: 99%

Fresh Beef and Lamb Consumption in Relation to Nutrient Intakes and Markers of Nutrition and Health Status among the Population Aged 5–90 Years in Ireland

et al. 2023

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The dietary role of meat is under scrutiny for health and environmental reasons, yet a growing body of evidence proposes that advice to limit red meat consumption is unnecessarily restrictive. The aim of this study was to investigate the role of ‘fresh beef and lamb’ in the diet of the population (5–90 years) in Ireland and its association with markers of nutrition and health status. Analyses are based on data from three nationally representative dietary surveys in the Republic of Ireland. Dietary intake data were estimated using food records, and nutrient intakes were estimated based on UK and Irish food composition tables. Biochemical samples were collected and analysed using standard procedures. ‘Fresh beef and lamb’ (defined as beef/lamb that had not undergone any preserving process other than chilling/freezing/quick-freezing) was consumed by 68–84% of the population and intakes ranged from 19 to 43 g/d across age groups. It made important contributions to intakes of protein, monounsaturated fat, vitamins D, B12, niacin, iron and zinc while also contributing relatively small proportions of total fat, saturated fat and salt. Higher consumption of ‘fresh beef and lamb’ was associated with higher intakes of protein, niacin, vitamins B6, B12, zinc and potassium (but also total fat) and lower intakes of carbohydrate and total sugars (but also dietary fibre). In adults, older adults and WCBA, higher consumption of ‘fresh beef and lamb’ was not associated with increased risk factors of cardio-metabolic diseases nor was it associated with better or poorer nutritional status for vitamins D, B12 or iron. This study adds to the evidence base on the contribution of ‘fresh beef and lamb’ in the diet and may be useful to policymakers updating guidance for healthy diets from sustainable food systems.

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Total, Fresh, Lean, and Fresh Lean Beef Consumption in Relation to Nutrient Intakes and Diet Quality among U.S. Adults, 2005–2016

Cited by 18 publications

References 23 publications

High Consumption of Red Meat Is Associated with Excess Mortality Among African-American Women

High Consumption of Red Meat Is Associated with Excess Mortality Among African-American Women

Beef intake and risk of rheumatoid arthritis: Insights from a cross-sectional study and two-sample Mendelian randomization

Fresh Beef and Lamb Consumption in Relation to Nutrient Intakes and Markers of Nutrition and Health Status among the Population Aged 5–90 Years in Ireland

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