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
O'Connor LE, Kim JE, Campbell WW
The American journal of clinical nutrition · 127 citas
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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 independiente
- Universidad u hospital
- Purdue University
- Gobierno
- National Institutes of Health
Según 2 financiadores declarados.
Publicación
- Publicado
- 2016-11-24 · Am J Clin Nutr · vol. 105 · número 1 · págs. 57–69
- Editorial
- Elsevier BV
- Citado
- 165 citas · más que el 94% de estudios similares · 3.2× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 63 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Nutritional Studies and Diet · Fatty Acid Research and Health · Meat and Animal Product Quality
- Palabras clave
- red meat consumption, cardiovascular risk factors, dietary intervention, total cholesterol, LDL cholesterol, HDL cholesterol, triglycerides, TC/HDL-C ratio, blood pressure, systolic blood pressure, diastolic blood pressure, lipoprotein profile, randomized controlled trials, dietary fat, saturated fat, dietary fiber, dietary cholesterol, dietary sodium, potassium intake, dietary calcium, dietary magnesium
- MeSH
- humans, cardiovascular diseases, cholesterol, triglycerides, diet, risk factors, feeding behavior, blood pressure, adolescent, adult, aged, middle aged, female, male, cholesterol, ldl, cholesterol, hdl, young adult, red meat
3 autores
- Lauren E O’Connor🇺🇸Purdue University West Lafayette
- Jung Eun Kim🇺🇸Purdue University West Lafayette
- Wayne W. Campbell🇺🇸 · autor de correspondenciaPurdue University West Lafayette
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Observational associations between red meat intake and cardiovascular disease (CVD) are inconsistent. There are limited comprehensive analyses of randomized controlled trials (RCTs) that investigate the effects of red meat consumption on CVD risk factors.
Objective
The purpose of this systematically searched meta-analysis was to assess the effects of consuming ≥0.5 or <0.5 servings of total red meat/d on CVD risk factors [blood total cholesterol (TC), LDL cholesterol, HDL cholesterol, triglycerides, ratio of TC to HDL cholesterol (TC:HDL), and systolic and diastolic blood pressures (SBP and DBP, respectively)]. We hypothesized that the consumption of ≥0.5 servings of total red meat/d would have a negative effect on these CVD risk factors.
Design
Two researchers independently screened 945 studies from PubMed, Cochrane Library, and Scopus databases and extracted data from 24 qualified RCTs. Inclusion criteria were 1) RCT, 2) subjects aged ≥19 y, 3) consumption of ≥0.5 or <0.5 total red meat servings/d [35 g (1.25 ounces)], and 4) reporting ≥1 CVD risk factor. We performed an adjusted 2-factor nested ANOVA mixed-effects model procedure on the postintervention values of TC, LDL cholesterol, HDL cholesterol, TC:HDL cholesterol, triglycerides, SBP, and DBP; calculated overall effect sizes of change values; and used a repeated-measures ANOVA to assess pre- to postintervention changes.
Results
Red meat intake did not affect lipid-lipoprotein profiles or blood pressure values postintervention (P > 0.05) or changes over time [weighted mean difference (95% CI): -0.01 mmol/L (-0.08, 0.06 mmol/L), 0.02 mmol/L (-0.05, 0.08 mmol/L), 0.03 mmol/L (-0.01, 0.07 mmol/L), and 0.04 mmol/L (-0.02, 0.10 mmol/L); -0.08 mm Hg (-0.26, 0.11 mm Hg); and -1.0 mm Hg (-2.4, 0.78 mm Hg) and 0.1 mm Hg (-1.2, 1.5 mm Hg) for TC, LDL cholesterol, HDL cholesterol, triglycerides, TC:HDL cholesterol, SBP, and DBP, respectively]. Among all subjects, TC, LDL cholesterol, HDL cholesterol, TC:HDL cholesterol, triglycerides, and DBP, but not SBP, decreased over time (P < 0.05).
Conclusions
The results from this systematically searched meta-analysis of RCTs support the idea that the consumption of ≥0.5 servings of total red meat/d does not influence blood lipids and lipoproteins or blood pressures.
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