Red and Processed Meat Consumption and Risk for All-Cause Mortality and Cardiometabolic Outcomes: A Systematic Review and Meta-analysis of Cohort Studies
Zeraatkar D, Han MA, Guyatt GH, Vernooij RWM, El Dib R, Cheung K, Milio K, Zworth M, Bartoszko JJ, Valli C, Rabassa M, Lee Y, Zajac J, Prokop-Dorner A, Lo C, Bala MM, Alonso-Coello P, Hanna SE, Johnston BC
Annals of internal medicine · 159 citas
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Cómo se estudió
- Diseño
- Metaanálisis (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2019-10-01 · Ann Intern Med · vol. 171 · número 10 · págs. 703–710
- Editorial
- American College of Physicians
- Citado
- 245 citas · más que el 100% de estudios similares · 27.6× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 40 trabajos
- Acceso
- Acceso abierto (copia en repositorio) · CC-BY-NC-ND
- Áreas de investigación
- Nutritional Studies and Diet · Agriculture Sustainability and Environmental Impact · Consumer Attitudes and Food Labeling
- Palabras clave
- Medicine, Red meat, CINAHL, MEDLINE, Environmental health, Cohort study, Internal medicine, Psychological intervention, Pathology
- MeSH
- humans, cardiovascular diseases, myocardial infarction, diabetes mellitus, type 2, diet, meat products, stroke, red meat
19 autores
- Dena Zeraatkar🇨🇦McMaster University
- Mi Ah Han🇰🇷Chosun University
- Gordon Henry Guyatt🇨🇦McMaster University
- Robin W.M. Vernooij🇨🇦🇳🇱Dalhousie University; Netherlands Comprehensive Cancer Organisation
- Regina El Dib🇨🇦Dalhousie University
- Kevin J. Cheung🇨🇦McMaster University
- Kirolos Milio🇨🇦McMaster University
- Max Zworth🇨🇦McMaster University
- Jessica Julia Bartoszko🇨🇦McMaster University
- Claudia Valli
- Montserrat Rabassa
- Yung Lee🇨🇦McMaster University
- J. Zając🇵🇱Jagiellonian University
- Anna Prokop‐Dorner🇵🇱Jagiellonian University
- Calvin Ka-Fung Lo🇨🇦University of British Columbia
- Małgorzata Maria Bała🇵🇱Jagiellonian University
- Pablo Alonso‐Coello🇺🇸🇪🇸Biomedical Research Institute; Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública
- Steven Hanna🇨🇦McMaster University
- Bradley C. Johnston🇨🇦Dalhousie University; McMaster University
Resumen
El texto original del estudio, en el idioma en que se publicó.
This article has been corrected. The original version (PDF) is appended to this article as a Supplement.
Background
Dietary guidelines generally recommend limiting intake of red and processed meat. However, the quality of evidence implicating red and processed meat in adverse health outcomes remains unclear.
Purpose
To evaluate the association between red and processed meat consumption and all-cause mortality, cardiometabolic outcomes, quality of life, and satisfaction with diet among adults.
Data sources
EMBASE (Elsevier), Cochrane Central Register of Controlled Trials (Wiley), Web of Science (Clarivate Analytics), CINAHL (EBSCO), and ProQuest from inception until July 2018 and MEDLINE from inception until April 2019, without language restrictions, as well as bibliographies of relevant articles.
Study selection
Cohort studies with at least 1000 participants that reported an association between unprocessed red or processed meat intake and outcomes of interest.
Data extraction
Teams of 2 reviewers independently extracted data and assessed risk of bias. One investigator assessed certainty of evidence, and the senior investigator confirmed the assessments.
Data synthesis
Of 61 articles reporting on 55 cohorts with more than 4 million participants, none addressed quality of life or satisfaction with diet. Low-certainty evidence was found that a reduction in unprocessed red meat intake of 3 servings per week is associated with a very small reduction in risk for cardiovascular mortality, stroke, myocardial infarction (MI), and type 2 diabetes. Likewise, low-certainty evidence was found that a reduction in processed meat intake of 3 servings per week is associated with a very small decrease in risk for all-cause mortality, cardiovascular mortality, stroke, MI, and type 2 diabetes.
Limitation
Inadequate adjustment for known confounders, residual confounding due to observational design, and recall bias associated with dietary measurement.
Conclusion
The magnitude of association between red and processed meat consumption and all-cause mortality and adverse cardiometabolic outcomes is very small, and the evidence is of low certainty.
Primary funding source
None. (PROSPERO: CRD42017074074).
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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