Red Meat Consumption, Iron Status, and Cardiometabolic Risk in Qatari Adults: A Cross-Sectional Gender-Stratified Analysis from the QPHI-QBB Data in Qatar
Mousa H, Abdel Razeq NM, Khial Y, Tayyem R
Foods (Basel, Switzerland) · 2 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
- Health markers and function
- Intake measured by
- Food frequency questionnaire
Who paid for it
- Funding
- Independent funding
- University or hospital
- Qatar University
- Grants
- Qatar University (2025 Cycle 1-CHS-203); Qatar University (Qatar University Student Grant QUST-2025-CHS-203)
Based on 1 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2025-06-18 · Foods · vol. 14 · issue 12 · p. 2134
- Publisher
- Multidisciplinary Digital Publishing Institute
- Cited
- 2 citations · more than 85% of similar papers · 1.8× the field average
- References
- 54 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Nutritional Studies and Diet · Iron Metabolism and Disorders · Agriculture Sustainability and Environmental Impact
- Keywords
- Cross-sectional study, Environmental health, Red meat, Consumption (sociology), Medicine, Demography, Pathology
4 authors
From QA
- Hanaa MousaQatar University
- Nadin M. Abdel RazeqQatar University
- Yasmen KhialQatar University
- Reema Tayyem · correspondingQatar University
Abstract
Background
Red meat, a significant source of heme iron, may influence iron status and metabolic health, particularly in Qatar, where consumption is high. Understanding these associations is essential for addressing iron deficiency and cardiovascular risk in this population.
Methods
We conducted a cross-sectional study using data from 13,778 Qatari adults enrolled in the Qatar Biobank (men: n = 5770; women: n = 8008). Red meat intake was assessed via the Food Frequency Questionnaire and categorized as low (≤1/month), moderate (2-4/month), and high (≥5/month) intake. Hematological and metabolic biomarkers were analyzed. Two-sample t-tests compared biomarker levels by gender. Multiple linear regression examined associations between red meat intake and iron profile indicators, adjusting for age, gender, supplement use, diabetes, hypercholesterolemia, and hypertension.
Results
High red meat consumption was associated with increased ferritin (Coef = 134.685, p p = 0.017). Males showed higher hemoglobin (14.8-14.9 vs. 12.4-12.5 g/dL, p p = 0.0125). TIBC showed no significant gender differences across categories (p > 0.15) but varied significantly within each gender across red meat consumption categories (males: p p < 0.0000).
Conclusions
Higher red meat intake is associated with improved iron status, particularly ferritin levels, and gender-specific effects on hemoglobin and cholesterol levels. Moderate red meat intake may support iron health while maintaining a favorable lipid profile.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
Community trust
Loading…
How much do you trust this study's findings?
Comments
Sign in to rate, comment on or flag this study.Sign inSomething wrong here?
Flag this study if its information, labels or funding look wrong. An editor reviews every flag.
Sign in to rate, comment on or flag this study.Sign inEducational information about published research. Not medical advice, and not a recommendation to start or stop anything.