Meat consumption and risk of ischemic heart disease: A systematic review and meta-analysis.

  title={Meat consumption and risk of ischemic heart disease: A systematic review and meta-analysis.},
  author={Keren Papier and Anika Knuppel and Nandana R Syam and Susan A. Jebb and Timothy J. Key},
  journal={Critical reviews in food science and nutrition},
There is uncertainty regarding the association between unprocessed red and processed meat consumption and the risk of ischemic heart disease (IHD), and little is known regarding the association with poultry intake. The aim of this systematic review and meta-analysis was to quantitatively assess the associations of unprocessed red, processed meat, and poultry intake and risk of IHD in published prospective studies. We systematically searched CAB Abstract, MEDLINE, EMBASE, Web of Science, bioRxiv… 

Health effects associated with consumption of unprocessed red meat: a Burden of Proof study

A meta-analysis of meta-analyses evaluating the effects of red meat intake found weak or no evidence of associations between unprocessed red meat consumption and increased risk of six cardiometabolic disease and cancer outcomes.

Artificial sweeteners and risk of cardiovascular diseases: results from the prospective NutriNet-Santé cohort

The findings from this large scale prospective cohort study suggest a potential direct association between higher artificial sweetener consumption (especially aspartame, acesulfame potassium, and sucralose) and increased cardiovascular disease risk.

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.

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

Red and Processed Meat Consumption in Poland

The aim of the study was to assess the quantity and frequency of meat consumption, especially of red and processed meat, in Poland. The amount of meat consumed was assessed using data from household

Sustainable or Not? Insights on the Consumption of Animal Products in Poland

Animal products are one of the main constituents of the human diet. They are the main source of energy, proteins, microelements, and bioactive substances. The most popular negative health impacts

Scientific advice related to nutrient profiling for the development of harmonised mandatory front‐of‐pack nutrition labelling and the setting of nutrient profiles for restricting nutrition and health claims on foods

The Panel concludes that dietary intakes of saturated fatty acids, sodium and added/free sugars are above, and intakes of dietary fibre and potassium below, current dietary recommendations in a majority of European populations, based on systematic reviews and meta‐analyses of human studies on nutritionally adequate diets.

What is the Place of Beef in a Healthful Sustainable Homo sapiens Diet?

  • M. Murimi
  • Medicine
    American journal of health promotion : AJHP
  • 2022
ietary meat has been an essential staple of human diets dating from the hunt and gather era to modern farming and domes-ticated livestock. Dietary meat adds important nutritional values to the diet

Knowing Well, Being Well: well-being born of understanding: Where’s the Beef? At the Juncture of Flora, Fauna, and Food

  • D. Katz
  • Medicine
    American journal of health promotion : AJHP
  • 2022
ietary meat has been an essential staple of human diets dating from the hunt and gather era to modern farming and domes-ticated livestock. Dietary meat adds important nutritional values to the diet

Dietary pH Enhancement Improves Metabolic Outcomes in Diet-Induced Obese Male and Female Mice: Effects of Beef vs. Casein Proteins

The findings demonstrate metabolic benefits of increasing dietary pH using ammonia, while high fat intake per se (not protein source) is the major contributor to metabolic dysfunctions.

Safety evaluation of Neurospora crassa mycoprotein for use as a novel meat alternative and enhancer.



Red meat and processed meat consumption and all-cause mortality: a meta-analysis.

It is shown that high consumption of red meat, especially processed meat, may increase all-cause mortality, and a dose-response meta-analysis indicates that this is a possibility.

Association between total, processed, red and white meat consumption and all-cause, CVD and IHD mortality: a meta-analysis of cohort studies.

The results of the present meta-analysis indicate that processed meat consumption could increase the risk of mortality from any cause and CVD, while red meat consumption is positively but weakly associated with CVD mortality.

Food groups and risk of all-cause mortality: a systematic review and meta-analysis of prospective studies.

Selecting specific optimal intakes of the investigated food groups can lead to a considerable change in the risk of premature death, whereas consumption of risk-increasing foods is associated with a 2-fold increased risk of all-cause mortality.

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

A systematic review of cohort studies addressing the association between red and processed meat consumption and all-cause mortality, cardiometabolic outcomes, quality of life, and satisfaction with diet among adults is presented.

Unprocessed Red and Processed Meats and Risk of Coronary Artery Disease and Type 2 Diabetes – An Updated Review of the Evidence

The overall findings suggest that neither unprocessed red nor processed meat consumption is beneficial for cardiometabolic health, and that clinical and public health guidance should especially prioritize reducing processedMeat consumption.

Meat consumption, stratified by dietary quality, and risk of heart disease

This population-based cohort study with detailed dietary information suggested a trend with higher meat consumption being associated with higher risk of ischaemic heart disease, but the association was not statistically significant and results did not indicate that dietary quality modifies such associations.

Food groups and risk of coronary heart disease, stroke and heart failure: A systematic review and dose-response meta-analysis of prospective studies

An optimal intake of whole grains, vegetables, fruits, nuts, legumes, dairy, fish, red and processed meat, eggs and SSB showed an important lower risk of CHD, stroke, and HF.

Associations of unprocessed and processed meat intake with mortality and cardiovascular disease in 21 countries [Prospective Urban Rural Epidemiology (PURE) Study]: a prospective cohort study.

In a large multinational prospective study, significant associations between unprocessed red meat and poultry intake and mortality or major CVD were not found and a higher intake of processed meat was associated with a higher risk of mortality andMajor CVD.

Vegetarian, vegan diets and multiple health outcomes: A systematic review with meta-analysis of observational studies

This comprehensive meta-analysis reports a significant protective effect of a vegetarian diet versus the incidence and/or mortality from ischemic heart disease and incidence from total cancer, and vegan diet conferred a significant reduced risk of incidence fromTotal cancer.

Meat consumption in relation to mortality from cardiovascular disease among Japanese men and women

Moderate meat consumption, up to ∼100 g/day, was not associated with increased mortality from ischemic heart disease, stroke or total cardiovascular disease among either gender.