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Red and processed meat intakes and cardiovascular disease and type 2 diabetes mellitus: An umbrella systematic review and assessment of causal relations using Bradford Hill's criteria
Hill ER, O'Connor LE, Wang Y, Clark CM, McGowan BS, Forman MR, Campbell WW
Critical reviews in food science and 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
- Systematic review (indexed by PubMed)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Not stated
Who paid for it
- Funding
- Industry funded
- Industry group
- Beef Checkoff
Based on 1 listed funder(s).
Publication
- Published
- 2022-09-26 · Crit Rev Food Sci Nutr · vol. 64 · issue 9 · pp. 2423–2440
- Publisher
- Taylor & Francis
- Cited
- 49 citations · more than 90% of similar papers · 2.6× the field average
- Impact
- Top 10% most cited in its field
- References
- 104 works
- Access
- Open access (hybrid journal) · CC-BY-NC
- Research areas
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Sodium Intake and Health
- Keywords
- Red meat, Type 2 Diabetes Mellitus, Medicine, Type 2 diabetes, Disease, Diabetes mellitus, Intensive care medicine, Food science, Gerontology, Internal medicine, Endocrinology, Biology, Pathology
- MeSH
- humans, cardiovascular diseases, diabetes mellitus, type 2, diet, risk factors, meat products, red meat
7 authors
From US
- Erica R. HillPurdue University West Lafayette
- Lauren E O’ConnorAgricultural Research Service; United States Department of Agriculture; Purdue University West Lafayette
- Yu Han Daisy WangPurdue University West Lafayette
- Caroline M. ClarkPurdue University West Lafayette
- Bethany Sheriese McGowanPurdue University West Lafayette
- Michele R. FormanPurdue University West Lafayette
Abstract
Observational research suggests higher red and processed meat intakes predict greater risks of developing or dying from cardiovascular diseases (CVD) and type 2 diabetes mellitus (T2DM), but this research limits causal inference. This systematic review of reviews utilizes both observational and experimental research findings to infer causality of these relations. Reviews from four databases were screened by two researchers. Reviews included unprocessed red meat (URM), processed meat (PM), or mixed URM + PM intake, and reported CVD or T2DM outcomes. Twenty-nine reviews were included, and causality was inferred using Bradford Hill's Criteria. Observational assessments of CVD outcomes and all meat types consistently reported weak associations while, T2DM outcomes and PM and Mixed URM + PM assessments consistently reported strong associations. Experimental assessments of Mixed URM + PM on CVD and T2DM risk factors were predominately not significant which lacked coherence with observational findings. For all meat types and outcomes, temporality and plausible mechanisms were established, but specificity and analogous relationships do not support causality. Evidence was insufficient for URM and T2DM. More experimental research is needed to strengthen these inferences. These results suggest that red and processed meat intakes are not likely causally related to CVD but there is potential for a causal relationship with T2DM.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY-NC).
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