Processed red meat contribution to dietary patterns and the associated cardio-metabolic outcomes
Lenighan YM, Nugent AP, Li KF, Brennan L, Walton J, Flynn A, Roche HM, McNulty BA
The British journal of nutrition · 21 citas
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Cómo se estudió
- Diseño
- Estudio de cohortes (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
- Gobierno
- Health Research Board
- Subvenciones
- Health Research Board (FHRIUCC2)
Según 1 financiador declarado.
Publicación
- Publicado
- 2017-08-14 · Br J Nutr · vol. 118 · número 3 · págs. 222–228
- Editorial
- Cambridge University Press
- Citado
- 23 citas · más que el 89% de estudios similares · 2.4× el promedio de su campo
- Referencias
- 24 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Meat and Animal Product Quality
- Palabras clave
- Red meat, Food science, White meat, Type 2 diabetes, Food group, Medicine, Biology, Diabetes mellitus, Environmental health, Endocrinology
- MeSH
- humans, cardiovascular diseases, diabetes mellitus, type 2, insulin, blood glucose, docosahexaenoic acids, eicosapentaenoic acid, fatty acids, triglycerides, diet, nutrition surveys, nutrition assessment, risk factors, cohort studies, cross-sectional studies, socioeconomic factors, food handling, adolescent, adult, aged, aged, 80 and over, middle aged, female, male, cholesterol, ldl, cholesterol, hdl, young adult, biomarkers, red meat, metabolic syndrome
8 autores
- Yvonne M. Lenighan🇮🇪University College Dublin
- Anne P. Nugent🇮🇪University College Dublin; Food for Health Ireland
- Kaifeng F. Li🇮🇪University College Dublin; Food for Health Ireland
- Lorraine Brennan🇮🇪University College Dublin; Food for Health Ireland
- Janette Walton🇮🇪University College Cork
- Albert Flynn🇮🇪University College Cork
- Helen M. Roche🇮🇪University College Dublin
- Breige A. McNulty🇮🇪 · autor de correspondenciaUniversity College Dublin; Food for Health Ireland
Resumen
El texto original del estudio, en el idioma en que se publicó.
Evidence suggests that processed red meat consumption is a risk factor for CVD and type 2 diabetes (T2D). This analysis investigates the association between dietary patterns, their processed red meat contributions, and association with blood biomarkers of CVD and T2D, in 786 Irish adults (18-90 years) using cross-sectional data from a 2011 national food consumption survey. All meat-containing foods consumed were assigned to four food groups (n 502) on the basis of whether they contained red or white meat and whether they were processed or unprocessed. The remaining foods (n 2050) were assigned to twenty-nine food groups. Two-step and k-means cluster analyses were applied to derive dietary patterns. Nutrient intakes, plasma fatty acids and biomarkers of CVD and T2D were assessed. A total of four dietary patterns were derived. In comparison with the pattern with lower contributions from processed red meat, the dietary pattern with greater processed red meat intakes presented a poorer Alternate Healthy Eating Index (21·2 (sd 7·7)), a greater proportion of smokers (29 %) and lower plasma EPA (1·34 (sd 0·72) %) and DHA (2·21 (sd 0·84) %) levels (P<0·001). There were no differences in classical biomarkers of CVD and T2D, including serum cholesterol and insulin, across dietary patterns. This suggests that the consideration of processed red meat consumption as a risk factor for CVD and T2D may need to be re-assessed.
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