Red meat consumption and risk for dyslipidaemia and inflammation: A systematic review and meta-analysis
Sun L, Yuan JL, Chen QC, Xiao WK, Ma GP, Liang JH, Chen XK, Wang S, Zhou XX, Wu H, Hong CX
Frontiers in cardiovascular medicine · 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
- Health markers and function
- Intake measured by
- Not stated
Who paid for it
- Funding
- Independent funding
Based on full-text disclosure statement.
Publication
- Published
- 2022-09-30 · Front Cardiovasc Med · vol. 9 · p. 996467
- Publisher
- Frontiers Media
- Cited
- 33 citations · more than 85% of similar papers · 1.9× the field average
- References
- 81 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Meat and Animal Product Quality · Metabolomics and Mass Spectrometry Studies · Biochemical Analysis and Sensing Techniques
- Keywords
- Red meat, Triglyceride, Internal medicine, C-reactive protein, Blood lipids, Cholesterol, High-density lipoprotein, Medicine, Lipid profile, Meta-analysis, Gastroenterology, Lipoprotein, Food science, Inflammation, Chemistry
11 authors
From CN
- Le SunGuangzhou University of Chinese Medicine
- Jialin YuanGuangzhou University of Chinese Medicine
- Qiu-Cen ChenGuangzhou University of Chinese Medicine
- Wen-Kang XiaoGuangzhou University of Chinese Medicine
- Guiping MaGuangzhou University of Chinese Medicine
- Jiahua LiangMeizhou City People's Hospital
Abstract
Aim
The study (PROSPERO: CRD42021240905) aims to reveal the relationships among red meat, serum lipids and inflammatory biomarkers.
Methods and results
PubMed, EMBASE and the Cochrane databases were explored through December 2021 to identify 574 studies about red meat and serum lipids markers including total cholesterol (TC), triglyceride (TG), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C), C-reactive protein (CRP) or hypersensitive-CRP (hs-CRP). Finally, 20 randomized controlled trials (RCTs) involving 1001 people were included, red meat and serum lipid markers and their relevant information was extracted. The pooled standard mean difference (SMD) was obtained by applying a random-effects model, and subgroup analyses and meta-regression were employed to explain the heterogeneity. Compared with white meat or grain diets, the gross results showed that the consumption of red meat increased serum lipid concentrations like TG (0.29 mmol/L, 95% CI 0.14, 0.44,PP = 0.21), LDL-C (0.11 mmol/L, 95% CI -0.23, 0.45, P = 0.53), HDL-C (-0.07 mmol/L, 95% CI -0.31, 0.17, P = 0.57),CRP or hs-CRP (0.13 mmol/L, 95% CI -0.10, 0.37,P = 0.273).
Conclusion
Our study provided evidence to the fact that red meat consumption affected serum lipids levels like TG, but almost had no effect on TC, LDL-C, HDL-C and CRP or hs-CRP. Such diets with red meat should be taken seriously to avoid the problem of high lipid profiles.
Systematic review registration
[https://www.crd.york.ac.uk/PROSPERO], identifier [CRD42021240905].
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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