Red and processed meat and cardiovascular risk factors
Atalić B, Toth J, Atalić V, Radanović D, Miskulin M, Lucin A
Acta medica Croatica : casopis Hravatske akademije medicinskih znanosti · 4 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Cross-sectional study (classified by our AI screen)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Not stated
Who paid for it
- Funding
- Funding not disclosed
Publication
- Published
- 2013-06-01 · Acta Med Croatica · vol. 67 · issue 3 · pp. 211–8
- Publisher
- National Institutes of Health
- Cited
- 6 citations · more than 72% of similar papers · 0.3× the field average
- References
- 0 works
- Access
- Paywalled
- Research areas
- Nutritional Studies and Diet · Meat and Animal Product Quality · Agriculture Sustainability and Environmental Impact
- Keywords
- Red meat, Blood pressure, Body mass index, Interquartile range, Medicine, Confounding, Animal science, Food science, Chemistry, Biology, Internal medicine
- MeSH
- humans, cardiovascular diseases, body mass index, diet, linear models, risk assessment, risk factors, feeding behavior, nutritive value, blood pressure, meat, aged, middle aged, female, male
6 authors
From GB, HR
- Bruno AtalićUniversity of Cambridge
- Jurica Toth
- Vlasta Zujić AtalićInstitute of Public Health Osijek-Baranja County
- Danijela RadanovićPolytechnic Lavoslav Ružička Vukovar
- Maja MiškulinUniversity of Cambridge
- Ana Lučin
Abstract
Aims
The British National Diet and Nutrition 2000/1 Survey data set records on 1,724 respondents (766 males and 958 females) were analyzed in order to assess the potential influences of red and processed meat intakes on cardiovascular risk factors.
Methods
Linear regression of the associations of the red, processed, combination of red and processed, and total meat intakes with body mass index (BMI), systolic blood pressure and plasma total cholesterol as cardiovascular risk factors was conducted, paying due attention to the subject age and sex as potential confounders.
Results
Linear analyses showed the total meat intake and combined red and processed meat intake to cause a 1.03 kg/m2 rise in BMI each, while the red and processed meat intakes analyzed as separate categories caused 1.02 kg/m2 rise each. The greatest effects were observed on the systolic blood pressure with a 1.7 mm Hg rise for the total and the red and processed meat intakes, 1.5 mm Hg rise for the red meat intake, and 1.02 mm Hg rise for the processed meat intake. There were no associations between different meat intakes and plasma total cholesterol.
Discussion and conclusion
Study results revealed the interquartile ranges of the mentioned meat type intakes to increase BMI by around 1 kg/m2 and systolic blood pressure by around 1.5 mm Hg, while they had no influence on plasma total cholesterol.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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