Red/processed meat consumption and non-cancer-related outcomes in humans: umbrella review

被引:13
作者
Zhang, Xingxia [1 ]
Liang, Shiqi [2 ]
Chen, Xinrong [2 ]
Yang, Jie [3 ]
Zhou, Yong [3 ]
Du, Liang [4 ]
Li, Ka [2 ]
机构
[1] Sichuan Univ, West China Hosp, Chengdu, Peoples R China
[2] Sichuan Univ, West China Sch Nursing, Chengdu 610041, Peoples R China
[3] Sichuan Univ, West China Hosp, Dept Gastrointestinal Surg, Chengdu, Peoples R China
[4] Cochrane Ctr, Chinese Evidence Based Med, Chengdu, Peoples R China
基金
中国国家自然科学基金;
关键词
Red meat; Processed meat; Meat consumption; Non-cancer-related outcomes; Umbrella review; Meta-analysis; DOSE-RESPONSE METAANALYSIS; RANDOMIZED CONTROLLED-TRIALS; TYPE-2; DIABETES-MELLITUS; RED MEAT; PROCESSED MEAT; HEME IRON; CARDIOVASCULAR-DISEASE; FOOD GROUPS; RISK; PATTERNS;
D O I
10.1017/S0007114522003415
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
The associations of red/processed meat consumption and cancer-related health outcomes have been well discussed. The umbrella review aimed to summarise the associations of red/processed meat consumption and various non-cancer-related outcomes in humans. We systematically searched the systematic reviews and meta-analyses of associations between red/processed meat intake and health outcomes from PubMed, Embase, Web of Science and the Cochrane Library databases. The umbrella review has been registered in PROSPERO (CRD 42021218568). A total of 40 meta-analyses were included. High consumption of red meat, particularly processed meat, was associated with a higher risk of all-cause mortality, CVD and metabolic outcomes. Dose-response analysis revealed that an additional 100 g/d red meat intake was positively associated with a 17 % increased risk of type 2 diabetes mellitus (T2DM), 15 % increased risk of CHD, 14 % of hypertension and 12 % of stroke. The highest dose-response/50 g increase in processed meat consumption at 95 % confident levels was 1 center dot 37, 95 % CI (1 center dot 22, 1 center dot 55) for T2DM, 1 center dot 27, 95 % CI (1 center dot 09, 1 center dot 49) for CHD, 1 center dot 17, 95 % CI (1 center dot 02, 1 center dot 34) for stroke, 1 center dot 15, 95 % CI (1 center dot 11, 1 center dot 19) for all-cause mortality and 1 center dot 08, 95 % CI (1 center dot 02, 1 center dot 14) for heart failure. In addition, red/processed meat intake was associated with several other health-related outcomes. Red and processed meat consumption seems to be more harmful than beneficial to human health in this umbrella review. It is necessary to take the impacts of red/processed meat consumption on non-cancer-related outcomes into consideration when developing new dietary guidelines, which will be of great public health importance. However, more additional randomised controlled trials are warranted to clarify the causality.
引用
收藏
页码:484 / 494
页数:11
相关论文
共 50 条
  • [41] Red and processed meat consumption and the risk of esophageal and gastric cancer subtypes in The Netherlands Cohort Study
    Keszei, A. P.
    Schouten, L. J.
    Goldbohm, R. A.
    van den Brandt, P. A.
    ANNALS OF ONCOLOGY, 2012, 23 (09) : 2319 - 2326
  • [42] Red and Red Processed Meat Consumption Behaviors in Scottish Adults
    Stewart, Cristina
    Runions, Ricki
    McNeill, Geraldine
    Comrie, Fiona
    McDonald, Alana
    Jaacks, Lindsay M.
    CURRENT DEVELOPMENTS IN NUTRITION, 2024, 8 (06):
  • [43] Red and processed meat consumption and risk of bladder cancer: a dose-response meta-analysis of epidemiological studies
    Crippa, Alessio
    Larsson, Susanna C.
    Discacciati, Andrea
    Wolk, Alicja
    Orsini, Nicola
    EUROPEAN JOURNAL OF NUTRITION, 2018, 57 (02) : 689 - 701
  • [44] Association between red and processed meat consumption and colorectal cancer risk: a comprehensive meta-analysis of prospective studies
    Ungvari, Zoltan
    Fekete, Monika
    Varga, Peter
    Lehoczki, Andrea
    Munkacsy, Gyoengyi
    Fekete, Janos Tibor
    Bianchini, Giampaolo
    Ocana, Alberto
    Buda, Annamaria
    Ungvari, Anna
    Gyorffy, Balazs
    GEROSCIENCE, 2025, : 5123 - 5140
  • [45] Processed and Unprocessed Red Meat Consumption and Risk of Heart Failure Prospective Study of Men
    Kaluza, Joanna
    Akesson, Agneta
    Wolk, Alicja
    CIRCULATION-HEART FAILURE, 2014, 7 (04) : 552 - U27
  • [46] Consumption of red and processed meat and human colorectal cancer Is there a link?
    Van Hoof, K. J. M.
    Hemeryck, L. Y.
    Vanhaecke, L.
    VLAAMS DIERGENEESKUNDIG TIJDSCHRIFT, 2015, 84 (01): : 3 - 9
  • [47] Fish consumption and multiple health outcomes: Umbrella review
    Li, Ni
    Wu, Xiaoting
    Zhuang, Wen
    Xia, Lin
    Chen, Yi
    Wu, Chuncheng
    Rao, Zhiyong
    Du, Liang
    Zhao, Rui
    Yi, Mengshi
    Wan, Qianyi
    Zhou, Yong
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2020, 99 : 273 - 283
  • [48] Red and processed meat and pancreatic cancer risk: a meta-analysis
    Sun, Yudi
    He, Xinyi
    Sun, Yan
    FRONTIERS IN NUTRITION, 2023, 10
  • [49] Avoidable colorectal cancer cases in Denmark - The impact of red and processed meat
    Lourenco, Sofia
    Gunge, Vibeke Berglund
    Andersson, Therese M-L
    Andersen, Camilla Liv Erthmann
    Lund, Anne-Sofie Q.
    Koster, Brian
    Hansen, Gitte Laub
    CANCER EPIDEMIOLOGY, 2018, 55 : 1 - 7
  • [50] The relationship between processed meat, red meat, and risk of types of cancer: A Mendelian randomization study
    Wu, Kaiwen
    Liu, Lei
    Shu, Tao
    Li, Aoshuang
    Xia, Demeng
    Sun, Xiaobin
    FRONTIERS IN NUTRITION, 2022, 9