Does red meat consumption increase the risk of heart disease?

Introduction

The relationship between red meat consumption and the risk of heart disease has been a topic of extensive research and debate. Various studies have investigated whether consuming red meat increases the risk of cardiovascular diseases (CVD), including coronary heart disease (CHD), heart failure (HF), and ischemic heart disease (IHD). This synthesis aims to present a cohesive analysis of the findings from multiple research papers on this topic.

Key Insights

No Significant Association with CVD Risk Factors:
- Several studies found no significant association between red meat consumption and changes in lipid-lipoprotein profiles or blood pressure, which are key risk factors for CVD .
Inconsistent Findings on Ischemic Heart Disease (IHD):
- Some studies reported a significant risk of IHD with higher red meat intake, while others found no significant association, indicating inconsistent findings in the literature .
Processed Meat vs. Unprocessed Red Meat:
- Processed meat consumption is consistently associated with a higher risk of CHD, diabetes, and heart failure, whereas unprocessed red meat does not show a significant association with these conditions .
Heart Failure Risk:
- Higher intake of red meat is associated with an increased risk of heart failure, particularly in men .
Cardiovascular Mortality:
- Both red and processed meat consumption are associated with an increased risk of cardiovascular mortality, with processed meat showing a stronger association .
Obesity and Cardiovascular Risk:
- The risk of cardiovascular death associated with red and processed meat consumption is present regardless of obesity status, although the risk of ischemic heart disease may be higher in non-obese individuals.

Conclusion

The relationship between red meat consumption and heart disease is complex and multifaceted. While some studies show no significant impact of red meat on cardiovascular risk factors, others highlight the increased risk associated with processed meat. The evidence suggests that processed meat is more strongly linked to adverse cardiovascular outcomes than unprocessed red meat. Additionally, the risk of heart failure and cardiovascular mortality appears to be higher with increased red meat consumption, irrespective of obesity status. Therefore, dietary recommendations should consider these nuances, emphasizing the reduction of processed meat intake to mitigate cardiovascular risks.

Does red meat consumption increase the risk of heart disease?

Summary

Consensus Meter

Introduction

Key Insights

Conclusion

Sources and full results

Total red meat intake of ≥0.5 servings/d does not negatively influence cardiovascular disease risk factors: a systemically searched meta-analysis of randomized controlled trials.

Consuming 0.5 servings of total red meat/day does not negatively influence cardiovascular disease risk factors.

Red meat consumption and ischemic heart disease. A systematic literature review.

Large intake of red meat is not clearly associated with increased risk of myocardial ischemia in current literature.

Potential health hazards of eating red meat

High consumption of red meat, especially processed meat, is associated with an increased risk of several major chronic diseases and preterm mortality.

Red and Processed Meat Consumption and Risk for All-Cause Mortality and Cardiometabolic Outcomes

Higher red and processed meat consumption is associated with increased risk of all-cause mortality and cardiometabolic diseases, but results have been inconsistent.

Red meat consumption and risk of heart failure in male physicians.

Higher intake of red meat is associated with an increased risk of heart failure in male physicians.

Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus: A Systematic Review and Meta-Analysis

Processed meat consumption is associated with a higher risk of coronary heart disease and diabetes mellitus, while red meat consumption is not.

Consumption of red or processed meat does not predict risk factors for coronary heart disease; results from a cohort of British adults in 1989 and 1999

High consumption of red or processed meat does not predict major risk factors for coronary heart disease, but contributes to increased waist circumference, which is also a risk factor.

Effect of Lower Versus Higher Red Meat Intake on Cardiometabolic and Cancer Outcomes

Lower red meat intake is associated with reduced risk of cardiometabolic and cancer outcomes, supporting dietary guidelines recommending limiting red and processed meat intake.

Processed and Unprocessed Red Meat Consumption and Risk of Heart Failure: Prospective Study of Men

Processed red meat consumption is associated with an increased risk of heart failure in men, while unprocessed red meat consumption does not show a significant risk increase.

Association of red and processed meat consumption with cardiovascular morbidity and mortality in participants with and without obesity: A prospective cohort study.

Red and processed meat consumption is associated with increased risk of cardiovascular death regardless of obesity, while the risk of ischemic heart disease may be higher in participants without obesity.

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