Red and Processed Meat Intake in Relation to Non-Alcoholic Fatty Liver Disease Risk: Results from a Case-Control Study
Rahimi-Sakak F, Maroofi M, Emamat H, Hekmatdoost A
Clinical nutrition research · 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
- Case-control study (classified by our AI screen)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Food frequency questionnaire
Who paid for it
- Funding
- Independent funding
Based on full-text disclosure statement.
Publication
- Published
- 2022-01-01 · Clin Nutr Res · vol. 11 · issue 1 · p. 42
- Cited
- 23 citations · more than 93% of similar papers · 3.2× the field average
- Impact
- Top 10% most cited in its field
- References
- 37 works
- Access
- Open access (free to publish) · CC-BY-NC
- Research areas
- Liver Disease Diagnosis and Treatment · Nutritional Studies and Diet · Alcohol Consumption and Health Effects
- Keywords
- Medicine, Red meat, Quartile, Odds ratio, Fatty liver, Confidence interval, Internal medicine, Body mass index, Case-control study, Hepatology, Diabetes mellitus, Gastroenterology, Disease, Endocrinology, Pathology
4 authors
From IR
- Fatemeh Rahimi-SakakNational Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences
- Mahsa MaroofiNational Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences
- Hadi EmamatNational Nutrition and Food Technology Research Institute
- Azita Hekmatdoost · correspondingNational Nutrition and Food Technology Research Institute
Abstract
Data on the association between dietary red meat intake and non-alcoholic fatty liver disease (NAFLD) are limited. We designed this case-control study to determine the association between red and processed meat consumption and risk of NAFLD in Iranian adults. A total of 999 eligible subjects, including 196 NAFLD patients and 803 non-NAFLD controls were recruited from hepatology clinics in Tehran, Iran. A reliable and validated food frequency questionnaire was used to evaluate the red and processed meat intakes. The analyzes performed showed that in an age- and gender-adjusted model, patients with the highest quartile of red meat intake had an approximately three-fold higher risk of NAFLD than those with the lowest quartile of intake (odds ratio [OR], 3.42; 95% confidence interval [CI], 2.16-5.43; p value < 0.001). Moreover, patients in the highest quartile of processed meat intake had a 3.28 times higher risk of NAFLD, compared to the lowest quartile(OR, 3.28; 95% CI, 1.97-5.46; p value < 0.001).Both these associations remained significant by implementing additional adjustments for body mass index, energy intake, dietary factors, diabetes, smoking, and physical activity (OR, 3.65; 95% CI, 1.85-7.18; p value < 0.001 and OR, 3.25; 95% CI, 1.57-6.73; p value = 0.002, respectively).Our findings indicate that both red and processed meat intakes are related to the increased odds of NAFLD; however, prospective studies are needed to confirm these results.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY-NC).
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