Potential health hazards of eating red meat

  title={Potential health hazards of eating red meat},
  author={Alicja Wolk},
  journal={Journal of Internal Medicine},
  pages={106 - 122}
  • A. Wolk
  • Published 1 February 2017
  • Medicine
  • Journal of Internal Medicine
&NA; Red meat (beef, veal, pork, lamb and mutton) consumption contributes several important nutrients to the diet, for example essential amino acids, vitamins (including B12) and minerals (including iron and zinc. [] Key Result Risk estimates from pooled analyses and meta‐analyses are presented together with recently published findings.
The Strong Heart Study: adding biological plausibility to the red meat-cardiovascular disease association.
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Meat consumption, health, and the environment
There is less agreement over the degree to which the state should use health, environmental, or animal welfare considerations to control the supply of meat through interventions that affect the production, sale, processing, and distribution of meat and meat products or the price to the consumer.
Public health risk-benefit assessment of red meat in France: current consumption and alternative scenarios.
Effects of dietary supplementation with polyphenols on meat quality in Saanen goat kids
Polyphenols dietary supplementation has positive effects on kid meat, improving fatty acid profile and reducing malondialdehyde contents, and the utilization of OMWW as the source of polyphenols may represent an innovative strategy to re-utilize agri-food industry wastes.


Meat Consumption, Diabetes, and Its Complications
A diet moderate to low in red meat, unprocessed and lean, and prepared at moderate temperatures is probably the best choice from the public health point of view.
Processed and Unprocessed Red Meat Consumption and Risk of Heart Failure: Prospective Study of Men
Findings from this population-based prospective Cohort of Swedish Men indicate that processed red meat consumption, but not unprocessed red meat, is associated with an increased risk of HF.
Red meat consumption and risk of heart failure in male physicians.
Association between red and processed meat consumption and chronic diseases: the confounding role of other dietary factors
High consumption of red and processed meat was inversely associated with fruits, whole grain and nuts, and positively with potatoes, oil and coffee in both sexes, and the association between meat consumption and a lower-quality diet may complicate studies on meat and health.
Major Dietary Protein Sources and Risk of Coronary Heart Disease in Women
It is suggested that high red meat intake increases risk of CHD and that CHD risk may be reduced importantly by shifting sources of protein in the US diet.
Impact of a reduced red and processed meat dietary pattern on disease risks and greenhouse gas emissions in the UK: a modelling study
Red and processed meat consumption in UK adults is a leading contributor to greenhouse gas emissions, and high intakes of these foods increase the risks of several leading chronic diseases, so reduced consumption would bring multiple benefits to health and environment.
Food sources of nitrates and nitrites: the physiologic context for potential health benefits.
Data call into question the rationale for recommendations to limit nitrate and nitrite consumption from plant foods; a comprehensive reevaluation of the health effects of food sources of nitrates and nitrites is appropriate.
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.
Effects of Dietary Beef and Chicken With and Without High Amylose Maize Starch on Blood Malondialdehyde, Interleukins, IGF-I, Insulin, Leptin, MMP-2, and TIMP-2 Concentrations in Rats
Dietary red and processed meats may increase risk of colorectal cancer (CRC), whereas fiber may be protective. Recently, we demonstrated that dietary beef causes greater colonic DNA strand breakage