red meat
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Pathology
- eating red meat (any amount, any type, beef, pork, lamb cited) may increase risk of premature death[1][2]
- processed red meat increases the risk of death further
- estimates of mortality hazzard ratio: 1.07-1.2[1][2]
- red meat consumption (including pork) associated with higher mortality than consumption of white meat (chicken, fish)[9]
- L-carnitine, abundant is red meat, is converted by gut bacteria to trimethylamine-N-oxide which is found in plasma of people who eat red meat, but not in vegans
- plasma levels of trimethylamine-N-oxide correlate with risk of cardiovascular disease[3][20]
- increases in red meat consumption among adults associated with increased all-cause mortality & cardiovascular mortality [14][17]
- absolute risk increase < 2%[14]
- once weekly red meat consumption unlikely to contribute to cardiovascular risk[18]
- substituting red meat with plant protein may reduce cardiovascular risk[17]
- decreases associated with decreased mortality risk[12]
- in men, less red meat is associated with lower cardiovascular risk[15]
- processed red meat is associated with increased risk for colorectal cancer & gastric cancer[7]
- increased risk for gastric cancer (RR-1.1)[19]
- red meat is probably carcinogenic but epidemiological data is not as strong as for processed red meat[7]
- red meat is associated with an increased risk for
- association of red meat with colorectal cancer is weak with no clear dose-response pattern[6]
- increases in red meat consumption linked to risk of diabetes mellitus type 2
- 2 servings of red meat per week increases risk[21]
- magnitidue of risk increases with greater red meat consumption
- risk may be associated with saturated fat consumption[4]
- red meat & processed meat consumption may increase risk of insulin resistance & steatosis[10]
- 2 servings of red meat per week increases risk[21]
- higher red meat intake in early adulthood may be a risk factor for breast cancer[5]
- a combination of legumes, poultry, nuts & fish may reduce the risk of breast cancer[5]
- 25 g of processed-meat daily (2 strips of bacon) associated with increased risk of dementia over 8 years, independent of the APOE-4 status[16]
- substituting processed red meat with plant protein reduces mortality[8]
- red meat allergies caused by tick bites a common cause of anaphylaxis (see tick-related allergy & alpha-gal syndrome)[11]
- a decrease of 3 servings per week of red meat associated with very small absolute risk reduction cardiovascular events, cancer incidence, & mortality based on 5 systematic reviews ranked as weak & based on low certainty evidence[13]
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References
- ↑ 1.0 1.1 1.2 All red meat is bad for you, new study says Los Angeles Times, March 12, 2012 http://www.latimes.com/health/la-he-red-meat-20120313,0,565423.story
- ↑ 2.0 2.1 2.2 Pan A et al Red Meat Consumption and Mortality Results From 2 Prospective Cohort Studies Arch Intern Med. March 12, 2012. PMID: https://www.ncbi.nlm.nih.gov/pubmed/22412075
- ↑ 3.0 3.1 Koeth RA et al Intestinal microbiota metabolism of L-carnitine, a nutrient in red meat, promotes atherosclerosis. Nature Medicine. April 7, 2013 <PubMed> PMID: https://www.ncbi.nlm.nih.gov/pubmed/23563705 <Internet> http://www.nature.com/nm/journal/vaop/ncurrent/full/nm.3145.html
Backhed F. Meat-metabolizing bacteria in atherosclerosis. Nat Med 2013 May; 19:533 PMID: https://www.ncbi.nlm.nih.gov/pubmed/23652100 - ↑ 4.0 4.1 Pan A et al Changes in Red Meat Consumption and Subsequent Risk of Type 2 Diabetes Mellitus. Three Cohorts of US Men and Women. JAMA Intern Med. 2013;():1-8. June 17, 2013 <PubMed> PMID: https://www.ncbi.nlm.nih.gov/pubmed/23779232 <Internet> http://archinte.jamanetwork.com/article.aspx?articleid=1697785
Evans WJ Oxygen-Carrying Proteins in Meat and Risk of Diabetes Mellitus. Comment on "Changes in Red Meat Consumption and Subsequent Risk of Type 2 Diabetes Mellitus: Three Cohorts of US Men and Women" JAMA Intern Med. 2013;():1-2. June 17, 2013 <PubMed> PMID: https://www.ncbi.nlm.nih.gov/pubmed/23778318 <Internet> http://archinte.jamanetwork.com/article.aspx?articleid=1697792 - ↑ 5.0 5.1 5.2 Farvid MS et al Dietary protein sources in early adulthood and breast cancer incidence: prospective cohort study. BMJ 2014;348:g3437 <PubMed> PMID: https://www.ncbi.nlm.nih.gov/pubmed/24916719 <Internet> http://www.bmj.com/content/348/bmj.g3437
- ↑ 6.0 6.1 Alexander DD, Weed DL, Miller PE, Mohamed MA. Red meat and colorectal cancer: a quantitative update on the state of the epidemiologic science. J Am Coll Nutr. 2015:1-23. PMID: https://www.ncbi.nlm.nih.gov/pubmed/25941850
- ↑ 7.0 7.1 7.2 7.3 World Health Organization (WHO) International Agency for Research on Cancer (IARC) IARC Monographs evaluate consumption of red meat and processed meat. Press Release No 240. Oct 26, 2015 http://www.iarc.fr/en/media-centre/pr/2015/pdfs/pr240_E.pdf
Bouvard V, Loomis D, Guyton KZ et al Carcinogenicity of consumption of red and processed meat. The Lancet Oncology. Oct 26, 2015 http://www.thelancet.com/journals/lanonc/article/PIIS1470-2045%2815%2900444-1/fulltext - ↑ 8.0 8.1 Song M, Fung TT, Hu FB et al Association of Animal and Plant Protein Intake With All-Cause and Cause-Specific Mortality. JAMA Intern Med. Aug 1, 2016 PMID: https://www.ncbi.nlm.nih.gov/pubmed/27479196
- ↑ 9.0 9.1 Etemadi A, Sinha R, Ward MH et al Mortality from different causes associated with meat, heme iron, nitrates, and nitrites in the NIH-AARP Diet and Health Study: population based cohort study. BMJ 2017;357:j1957 <PubMed> PMID: https://www.ncbi.nlm.nih.gov/pubmed/28487287 <Internet> http://www.bmj.com/content/357/bmj.j1957
Potter JD Red and processed meat, and human and planetary health. BMJ 2017;357:j2190 <PubMed> PMID: https://www.ncbi.nlm.nih.gov/pubmed/28487278 <Internet> http://www.bmj.com/content/357/bmj.j2190 - ↑ 10.0 10.1 Zelber-Sagi S, Ivancovsky-Wajcman D, Fliss Isakov N, et al. High red and processed meat consumption is associated with non-alcoholic fatty liver disease and insulin resistance. J Hepatol 2018 Mar 15; PMID: https://www.ncbi.nlm.nih.gov/pubmed/29571924 https://linkinghub.elsevier.com/retrieve/pii/S0168827818300588
- ↑ 11.0 11.1 Pattanaik D, Lieberman P, Lieberman J et al The changing face of anaphylaxis in adults and adolescents. Annals of Allergy, Asthma and Immunology. 2018 PMID: https://www.ncbi.nlm.nih.gov/pubmed/30071303 https://www.annallergy.org/article/S1081-1206(18)30580-5/fulltext
- ↑ 12.0 12.1 Zheng Y, Li Y, Satija A et al Association of changes in red meat consumption with total and cause specific mortality among US women and men: two prospective cohort studies. BMJ 2019;365:l2110 PMID: https://www.ncbi.nlm.nih.gov/pubmed/31189526 Free PMC Article https://www.bmj.com/content/365/bmj.l2110
- ↑ 13.0 13.1 Johnston BC, Zeraatkar D, Han MA et al Unprocessed Red Meat and Processed Meat Consumption: Dietary Guideline Recommendations From the Nutritional Recommendations (NutriRECS) Consortium. Ann Intern Med. 2019. Oct 1. PMID: https://www.ncbi.nlm.nih.gov/pubmed/31569235 https://annals.org/aim/fullarticle/2752328/unprocessed-red-meat-processed-meat-consumption-dietary-guideline-recommendations-from
Carroll AE, Doherty TS Meat Consumption and Health: Food for Thought. Ann Intern Med. 2019. Oct 1. PMID: https://www.ncbi.nlm.nih.gov/pubmed/31569212 https://annals.org/aim/fullarticle/2752329/meat-consumption-health-food-thought - ↑ 14.0 14.1 14.2 Zhong VW, Van Horn L, Greenland P et al Associations of Processed Meat, Unprocessed Red Meat, Poultry, or Fish Intake With Incident Cardiovascular Disease and All-Cause Mortality. JAMA Intern Med. Published online February 3, 2020. PMID: https://www.ncbi.nlm.nih.gov/pubmed/32011623 https://jamanetwork.com/journals/jamainternalmedicine/fullarticle/2759737
- ↑ 15.0 15.1 Al-Shaar L, Satija A, Wang DD et al. Red meat intake and risk of coronary heart disease among US men: Prospective cohort study. BMJ 2020 Dec 2; 371:m4141 PMID: https://www.ncbi.nlm.nih.gov/pubmed/33268459 Free article. https://www.bmj.com/content/371/bmj.m4141
- ↑ 16.0 16.1 Zhang H, Greenwood DC, Risch HA et al Meat consumption and risk of incident dementia: cohort study of 493,888 UK Biobank participants. Am J Clin Nutr 2021. March 22 PMID: https://www.ncbi.nlm.nih.gov/pubmed/33748832 https://academic.oup.com/ajcn/advance-article-abstract/doi/10.1093/ajcn/nqab028/6178922
- ↑ 17.0 17.1 17.2 Splete H Red Meat Intake Tied to Higher Coronary Heart Disease Risk. Medscape - Jun 10, 2021. https://www.medscape.com/viewarticle/9529011
- ↑ 18.0 18.1 Medical Knowledge Self Assessment Program (MKSAP) 19 American College of Physicians, Philadelphia 2022
- ↑ 19.0 19.1 Dotinga R New Cancer Diet Studies Confirm Effects of Veggies and Red Meat. Medscape. April 19, 2022 https://www.medscape.com/viewarticle/972354
- ↑ 20.0 20.1 Kirkner RM Gut Metabolites May Explain Red Meat-ASCVD Link. Medscape. August 15, 2022 https://www.medscape.com/viewarticle/979241
Wang M, Wang Z, Lee Y Dietary Meat, Trimethylamine N-Oxide-Related Metabolites, and Incident Cardiovascular Disease Among Older Adults: The Cardiovascular Health Study. Arteriosclerosis, Thrombosis, and Vascular Biology. 2022. August 1. PMID: https://www.ncbi.nlm.nih.gov/pubmed/35912635 https://www.ahajournals.org/doi/10.1161/ATVBAHA.121.316533 - ↑ 21.0 21.1 Gu X et al Red meat intake and risk of type 2 diabetes in a prospective cohort study of United States females and males. Am J Clin Nutr 2023, Oct 19. PMID: https://www.ncbi.nlm.nih.gov/pubmed/38044023 PMCID: PMC10739777 (available on 2024-10-19) https://www.sciencedirect.com/science/article/abs/pii/S0002916523661192