Unprocessed red meat intakes are associated with increased inflammation, triglycerides and HDL cholesterol in past smokers
Wu T, Sonoda S, Liu H
Nutrition & dietetics : the journal of the Dietitians Association of Australia · 12 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 (indexed by PubMed)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Not stated
Who paid for it
- Funding
- Funding not disclosed
Publication
- Published
- 2019-06-03 · Nutr Diet · vol. 77 · issue 2 · pp. 182–188
- Publisher
- Wiley
- Cited
- 13 citations · more than 78% of similar papers · 1.1× the field average
- References
- 59 works
- Access
- Paywalled
- Research areas
- Nutritional Studies and Diet · Meat and Animal Product Quality · Agriculture Sustainability and Environmental Impact
- Keywords
- Ldl cholesterol, Cholesterol, Food science, Inflammation, Red meat, Total cholesterol, Medicine, Chemistry, Internal medicine
- MeSH
- humans, inflammation, triglycerides, nutrition surveys, risk factors, cross-sectional studies, adolescent, adult, aged, aged, 80 and over, middle aged, female, male, cholesterol, hdl, young adult, biomarkers, red meat, smokers
3 authors
From US, CN
- Tianying Wu · correspondingSan Diego State University
- Samantha SonodaCincinnati Children's Hospital Medical Center
- Hongxia LiuBeijing University of Chinese Medicine
Abstract
Aim
To determine the associations of unprocessed red meat with serum C-reactive protein and traditional lipid biomarkers among adults with different smoking status.
Methods
Using a cross-sectional design, we analysed data collected from 5011 adults (men and women) who had provided information on dietary intakes and the proposed biomarkers for the 2005-2006 National Health and Nutrition Examination Survey (NHANES).
Results
We found positive associations between unprocessed red meat and serum C-reactive protein and triglycerides and an inverse association between unprocessed red meat and high-density lipoprotein (HDL) cholesterol in past smokers, but no associations in never smokers and current smokers. Among past smokers, the percent difference of biomarkers between participants with the highest and the lowest quintiles for the intakes of unprocessed red meat was 42% (P = 0.03) for CRP, 32% for triglycerides and -11% (P = 0.02) for HDL cholesterol. No association was found between unprocessed red meat and other lipid biomarkers.
Conclusions
Providing individualised nutritional guidelines according to smoking status is important. Our study provided evidence for developing specific guidelines on red meat for past smokers.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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