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Red Meat Consumption, CVD, and Diabetes
Quick Takes
- Both processed and unprocessed red meat consumption were positively associated with CVD.
- A similar positive association for red meat consumption and diabetes was observed in this systematic review and meta-analysis.
- No differences in these associations were observed by sex.
Study Questions:
Does the association between red meat consumption and cardiovascular disease (CVD) vary by sex and setting?
Methods:
The authors used a systematic review and meta-analysis to examine the evidence regarding the associations of unprocessed and processed red meat consumption with CVD. Subgroups of CVD including coronary heart disease (CHD), stroke, and heart failure (HF) were also examined, as was occurrence of type two diabetes mellitus (T2DM), and gestational diabetes mellitus (GDM). Associations were examined by sex and setting (western vs. eastern, categorized based on dietary pattern and geographic region). Studies were identified through a search of databases including PubMed, Web of Science, Embase, and the Cochrane Library through June 30, 2022. Studies were eligible for inclusion if they had an observational or randomized controlled trial (RCT) design, included a comparator group, and assessed the association of different red meat types (unprocessed and processed) with CVD, CHD, stroke, HF, T2DM, or GDM.
Results:
A total of 7,446 studies for CVD and 1,890 for DM were identified, of which 70 observational studies were included. Of these, 43 observational studies (n = 4,462,810, 61.7% women) for CVD and 27 observational studies (n = 1,760,774, 64.4% women) for diabetes were included. Red meat consumption was positively associated with CVD (hazard ratio [HR], 1.11; 95% confidence interval [CI], 1.05-1.16) for unprocessed red meat (per 100 g/day increment) and HR, 1.26 (95% CI, 1.18-1.35) for processed red meat (per 50 g/day increment). A similar association was observed for diabetes. For unprocessed red meat, the HR was 1.27 (95% CI, 1.16-1.39) and for processed red meat the HR was 1.44 (95% CI, 1.27-1.63). Similar associations were noted for CVD subtypes, T2DM, and GDM. The associations with stroke and T2DM were higher in western settings. No differences in these associations were observed by sex.
Conclusions:
The authors conclude that unprocessed and processed red meat consumption are both associated with a higher risk of CVD, CVD subtypes, and diabetes, with a stronger association in western settings but no sex difference. Better understanding of the mechanisms is needed to facilitate improving cardiometabolic and planetary health.
Perspective:
These data suggest that red meat is associated with an increased risk for CVD and diabetes, which support current guidelines to limit red meat. Thus, a dietary pattern high in plant-based food is recommended for most adults including those at risk for CVD and diabetes.
Clinical Topics: Diabetes and Cardiometabolic Disease, Heart Failure and Cardiomyopathies, Prevention, Acute Heart Failure, Diet
Keywords: Cardiometabolic Risk Factors, Cardiovascular Diseases, Coronary Disease, Diabetes, Gestational, Diabetes Mellitus, Type 2, Diet, Heart Failure, Meat, Metabolic Syndrome, Primary Prevention, Red Meat, Stroke
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