Worldwide burden attributable to diet high in red meat from 1990 to 2019
Liu D, Shi Q, Cheng G, Huang Q, Li S
Archives of medical science : AMS · 17 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 (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
Based on full-text disclosure statement.
Publication
- Published
- 2022-10-28 · Arch Med Sci · vol. 19 · issue 1 · pp. 1–15
- Publisher
- Termedia Publishing House
- Cited
- 15 citations · more than 91% of similar papers · 2.9× the field average
- Impact
- Top 10% most cited in its field
- References
- 42 works
- Access
- Open access (journal) · CC-BY-NC-SA
- Research areas
- Nutritional Studies and Diet · Agriculture Sustainability and Environmental Impact · Meat and Animal Product Quality
- Keywords
- Medicine, Red meat, Environmental health, Burden of disease, Demography, Epidemiology, Disease burden, Population, Internal medicine
5 authors
From CN
- Dan LiuSichuan University
- Qingyang ShiSichuan University
- Gaiping ChengSichuan University
- Qiaorong HuangSichuan University; West China Hospital of Sichuan University
- Sheyu Li · correspondingSichuan University
Abstract
Introduction
Red meat overconsumption is an unhealthy behavior, while its attributed burden and epidemiological pattern remain unclear. This study aimed to describe the status and trend of how the diet high in red meat burdens the world.
Material and methods
We accessed the data of summary exposure values (SEVs), deaths, and disability-adjusted life years (DALYs) with their age-standardized rates in each country from the Global Burden of Disease (GBD) Collaborative Network from 1990 to 2019. We calculated estimated annual percentage changes (EAPCs) to evaluate the trends of the disease burden.
Results
The age-standardized SEV rates increased in most of the 21 GBD regions, mainly in the low-middle and middle socio-demographic index (SDI) quantiles from 1990 to 2019, while East Asia increased the most rapidly. In 2019, a diet high in red meat was responsible for 0.9 million (95% uncertainty interval (UI) 0.5 to 1.3 million) deaths and 23.9 million (95% UI 15.6 to 32.0 million) DALYs worldwide. From 1990 to 2019, the total deaths and DALYs attributable to a diet high in red meat increased by over 50%. However, the age-standardized death and DALY rates decreased by 30.3% and 23.5%, respectively, during the study period. The age-standardized death and DALY rates in the middle SDI regions surpassed those in the high SDI regions from 2002. Ischemic heart disease, diabetes mellitus, and colorectal cancer were the main causes of diet high in red meat-related deaths and DALYs.
Conclusions
Increasing consumption of red meat remains a global challenge, especially in the low-middle and middle SDI countries.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY-NC-SA).
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