Association of Red Meat Consumption, Metabolic Markers, and Risk of Cardiovascular Diseases
Pan L, Chen L, Lv J, Pang Y, Guo Y, Pei P, Du H, Yang L, Millwood IY, Walters RG, Chen Y, Hua Y, Sohoni R, Sansome S, Chen J, Yu C, Chen Z, Li L
Frontiers in nutrition · 27 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
- Not stated
Who paid for it
- Funding
- Independent funding
- Nonprofit
- Wellcome Trust
- Nonprofit
- Cancer Research UK
- Government
- National Natural Science Foundation of China
- Government
- Ministry of Science and Technology of the People's Republic of China
- Nonprofit
- Kadoorie Charitable Foundation
- Government
- Medical Research Council
- Government
- Key Technologies Research and Development Program
- Government
- Ministry of Science and Technology of the People's Republic of China
- Grants
- National Natural Science Foundation of China (2016YFC0900504); National Natural Science Foundation of China (81390544); National Natural Science Foundation of China (2016YFC0900500); Wellcome Trust (212946/Z/18/Z); National Natural Science Foundation of China (2016YFC1303904); Ministry of Science and Technology of the People's Republic of China (2011BAI09B01); Kadoorie Charitable Foundation (2016YFC1303904); National Natural Science Foundation of China ((91843302); Kadoorie Charitable Foundation (91846303); National Natural Science Foundation of China (91846303); Medical Research Council (MC_UU_00017/1); Ministry of Science and Technology of the People's Republic of China (91843302); Kadoorie Charitable Foundation (81390541); National Natural Science Foundation of China (81390541); Key Technologies Research and Development Program (2016YFC1303904); Kadoorie Charitable Foundation (2011BAI09B01); National Natural Science Foundation of China (81390540, 81390541, and 81390544); Ministry of Science and Technology of the People's Republic of China (91846303); National Natural Science Foundation of China (2016YFC0900501); National Natural Science Foundation of China (81390540); Ministry of Science and Technology of the People's Republic of China (81390544); Kadoorie Charitable Foundation (2016YFC0900500); Ministry of Science and Technology of the People's Republic of China (81390541); Ministry of Science and Technology of the People's Republic of China (2016YFC0900501); Kadoorie Charitable Foundation (91843302); Ministry of Science and Technology of the People's Republic of China (2016YFC 0900500); Ministry of Science and Technology of the People's Republic of China (2016YFC1303904); National Natural Science Foundation of China (2011BAI09B01); Ministry of Science and Technology of the People's Republic of China (81941018); Ministry of Science and Technology of the People's Republic of China (2016YFC0900504); National Natural Science Foundation of China (81941018); Ministry of Science and Technology of the People's Republic of China (81390540); Kadoorie Charitable Foundation (2016YFC0900501); Kadoorie Charitable Foundation (81390544); Key Technologies Research and Development Program (2016YFC0900501); Cancer Research UK (29186); Key Technologies Research and Development Program (2016YFC0900504); Kadoorie Charitable Foundation (81941018); National Natural Science Foundation of China (81973125); Kadoorie Charitable Foundation (81390540); Key Technologies Research and Development Program (2016YFC0900500); Kadoorie Charitable Foundation (2016YFC0900504)
Based on 8 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2022-04-15 · Front Nutr · vol. 9 · p. 833271
- Publisher
- Frontiers Media
- Cited
- 35 citations · more than 94% of similar papers · 3.8× the field average
- Impact
- Top 10% most cited in its field
- References
- 32 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Meat and Animal Product Quality · Nutritional Studies and Diet · Agriculture Sustainability and Environmental Impact
- Keywords
- Consumption (sociology), Red meat, Medicine, Environmental health, Pathology
18 authors
From CN, GB
- Lang PanPeking University
- Lu ChenPeking University
- Jun LvPeking University
- Yuanjie PangPeking University
- Yu GuoChinese Academy of Medical Sciences & Peking Union Medical College
- Pei PeiChinese Academy of Medical Sciences & Peking Union Medical College
Abstract
Objective
The metabolic mechanism of harmful effects of red meat on the cardiovascular system is still unclear. The objective of the present study is to investigate the associations of self-reported red meat consumption with plasma metabolic markers, and of these markers with the risk of cardiovascular diseases (CVD).
Methods
Plasma samples of 4,778 participants (3,401 CVD cases and 1,377 controls) aged 30-79 selected from a nested case-control study based on the China Kadoorie Biobank were analyzed by using targeted nuclear magnetic resonance to quantify 225 metabolites or derived traits. Linear regression was conducted to evaluate the effects of self-reported red meat consumption on metabolic markers, which were further compared with the effects of these markers on CVD risk assessed by logistic regression.
Results
Out of 225 metabolites, 46 were associated with red meat consumption. Positive associations were observed for intermediate-density lipoprotein (IDL), small high-density lipoprotein (HDL), and all sizes of low-density lipoprotein (LDL). Cholesterols, phospholipids, and apolipoproteins within various lipoproteins, as well as fatty acids, total choline, and total phosphoglycerides, were also positively associated with red meat consumption. Meanwhile, 29 out of 46 markers were associated with CVD risk. In general, the associations of metabolic markers with red meat consumption and of metabolic markers with CVD risk showed consistent direction.
Conclusions
In the Chinese population, red meat consumption is associated with several metabolic markers, which may partially explain the harmful effect of red meat consumption on CVD.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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