Is there a relationship between red or processed meat intake and obesity? A systematic review and meta-analysis of observational studies
Rouhani MH, Salehi-Abargouei A, Surkan PJ, Azadbakht L
Obesity reviews : an official journal of the International Association for the Study of Obesity · 200 citas
Etiquetas de revisión
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Cómo se estudió
- Diseño
- Metaanálisis (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2014-05-12 · Obes Rev · vol. 15 · número 9 · págs. 740–748
- Editorial
- Wiley
- Citado
- 309 citas · más que el 89% de estudios similares · 2.4× el promedio de su campo
- Referencias
- 42 trabajos
- Acceso
- De pago
- Áreas de investigación
- Nutritional Studies and Diet · Meat and Animal Product Quality · Consumer Attitudes and Food Labeling
- Palabras clave
- Meta-analysis, Red meat, Obesity, Waist, Observational study, Medicine, Odds ratio, Body mass index, Publication bias, Food science, Internal medicine, Biology, Pathology
- MeSH
- humans, coronary disease, obesity, body mass index, diet, risk factors, feeding behavior, meat, meat products, waist circumference, observational studies as topic
4 autores
- Mohammad Hossein Rouhani🇮🇷Isfahan University of Medical Sciences
- Amin Salehi‐Abargouei🇮🇷Isfahan University of Medical Sciences
- Pamela Jean Surkan🇺🇸Johns Hopkins University
- Leila Azadbakht🇮🇷 · autor de correspondenciaIsfahan University of Medical Sciences
Resumen
El texto original del estudio, en el idioma en que se publicó.
A body of literature exists regarding the association of red and processed meats with obesity; however, the nature and extent of this relation has not been clearly established. The aim of this study is to conduct a systematic review and meta-analysis of the relationship between red and processed meat intake and obesity. We searched multiple electronic databases for observational studies on the relationship between red and processed meat intake and obesity published until July 2013. Odds ratios (ORs) and means for obesity-related indices and for variables that may contribute to heterogeneity were calculated. A systematic review and a meta-analysis were conducted with 21 and 18 studies, respectively (n = 1,135,661). The meta-analysis (n = 113,477) showed that consumption of higher quantities of red and processed meats was a risk factor for obesity (OR: 1.37; 95% CI: 1.14-1.64). Pooled mean body mass index (BMI) and waist circumference (WC) trends showed that in comparison to those in the lowest ntile, subjects in the highest ntile of red and processed meat consumption had higher BMI (mean difference: 1.37; 95% CI: 0.90-1.84 for red meat; mean difference: 1.32; 95% CI: 0.64-2.00 for processed meat) and WC (mean difference: 2.79; 95% CI: 1.86-3.70 for red meat; mean difference: 2.77; 95% CI: 1.87-2.66 for processed meat). The current analysis revealed that red and processed meat intake is directly associated with risk of obesity, and higher BMI and WC. However, the heterogeneity among studies is significant. These findings suggest a decrease in red and processed meat intake.
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