Processed red meat contribution to dietary patterns and the associated cardio-metabolic outcomes
Lenighan YM, Nugent AP, Li KF, Brennan L, Walton J, Flynn A, Roche HM, McNulty BA
The British journal of nutrition · 21 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
- Cohort study (indexed by PubMed)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Not stated
Who paid for it
- Funding
- Independent funding
- Government
- Health Research Board
- Grants
- Health Research Board (FHRIUCC2)
Based on 1 listed funder(s).
Publication
- Published
- 2017-08-14 · Br J Nutr · vol. 118 · issue 3 · pp. 222–228
- Publisher
- Cambridge University Press
- Cited
- 23 citations · more than 89% of similar papers · 2.4× the field average
- References
- 24 works
- Access
- Free to read
- Research areas
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Meat and Animal Product Quality
- Keywords
- Red meat, Food science, White meat, Type 2 diabetes, Food group, Medicine, Biology, Diabetes mellitus, Environmental health, Endocrinology
- MeSH
- humans, cardiovascular diseases, diabetes mellitus, type 2, insulin, blood glucose, docosahexaenoic acids, eicosapentaenoic acid, fatty acids, triglycerides, diet, nutrition surveys, nutrition assessment, risk factors, cohort studies, cross-sectional studies, socioeconomic factors, food handling, adolescent, adult, aged, aged, 80 and over, middle aged, female, male, cholesterol, ldl, cholesterol, hdl, young adult, biomarkers, red meat, metabolic syndrome
8 authors
From IE
- Yvonne M. LenighanUniversity College Dublin
- Anne P. NugentUniversity College Dublin; Food for Health Ireland
- Kaifeng F. LiUniversity College Dublin; Food for Health Ireland
- Lorraine BrennanUniversity College Dublin; Food for Health Ireland
- Janette WaltonUniversity College Cork
- Albert FlynnUniversity College Cork
Abstract
Evidence suggests that processed red meat consumption is a risk factor for CVD and type 2 diabetes (T2D). This analysis investigates the association between dietary patterns, their processed red meat contributions, and association with blood biomarkers of CVD and T2D, in 786 Irish adults (18-90 years) using cross-sectional data from a 2011 national food consumption survey. All meat-containing foods consumed were assigned to four food groups (n 502) on the basis of whether they contained red or white meat and whether they were processed or unprocessed. The remaining foods (n 2050) were assigned to twenty-nine food groups. Two-step and k-means cluster analyses were applied to derive dietary patterns. Nutrient intakes, plasma fatty acids and biomarkers of CVD and T2D were assessed. A total of four dietary patterns were derived. In comparison with the pattern with lower contributions from processed red meat, the dietary pattern with greater processed red meat intakes presented a poorer Alternate Healthy Eating Index (21·2 (sd 7·7)), a greater proportion of smokers (29 %) and lower plasma EPA (1·34 (sd 0·72) %) and DHA (2·21 (sd 0·84) %) levels (P<0·001). There were no differences in classical biomarkers of CVD and T2D, including serum cholesterol and insulin, across dietary patterns. This suggests that the consideration of processed red meat consumption as a risk factor for CVD and T2D may need to be re-assessed.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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