Effect of Lower Versus Higher Red Meat Intake on Cardiometabolic and Cancer Outcomes: A Systematic Review of Randomized Trials
Zeraatkar D, Johnston BC, Bartoszko J, Cheung K, Bala MM, Valli C, Rabassa M, Sit D, Milio K, Sadeghirad B, Agarwal A, Zea AM, Lee Y, Han MA, Vernooij RWM, Alonso-Coello P, Guyatt GH, El Dib R
Annals of internal medicine · 80 citas
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Cómo se estudió
- Diseño
- Revisión sistemática (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. 721–731
- Editorial
- American College of Physicians
- Citado
- 133 citas · más que el 100% de estudios similares · 17.4× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 68 trabajos
- Acceso
- Acceso abierto (copia en repositorio) · CC-BY-NC-ND
- Áreas de investigación
- Nutritional Studies and Diet · Agriculture Sustainability and Environmental Impact · Meat and Animal Product Quality
- Palabras clave
- Medicine, Cancer, Red meat, Internal medicine, Food science, Environmental health, Pathology
- MeSH
- humans, neoplasms, cardiovascular diseases, diet, randomized controlled trials as topic, red meat
18 autores
- Dena Zeraatkar🇨🇦McMaster University
- Bradley C. Johnston🇨🇦McMaster University
- Jessica Julia Bartoszko🇨🇦McMaster University
- Kevin J. Cheung🇨🇦McMaster University
- Małgorzata Maria Bała🇵🇱Jagiellonian University
- Claudia Valli🇺🇸🇪🇸Biomedical Research Institute; Iberoamerican Cochrane Centre
- Montserrat Rabassa🇺🇸🇪🇸Biomedical Research Institute; Iberoamerican Cochrane Centre
- Daegan Sit🇨🇦University of British Columbia
- Kirolos Milio🇨🇦McMaster University
- Behnam Sadeghirad🇨🇦McMaster University
- Arnav Agarwal🇨🇦University of Toronto
- Adriana M. Zea🇨🇦McMaster University
- Yung Lee🇨🇦McMaster University
- Mi Ah Han🇰🇷Chosun University
- Robin W.M. Vernooij🇳🇱Netherlands Comprehensive Cancer Organisation
- Pablo Alonso‐Coello🇺🇸🇪🇸Biomedical Research Institute; Iberoamerican Cochrane Centre
- Gordon Henry Guyatt🇨🇦McMaster University
- Regina El Dib🇧🇷Universidade Estadual Paulista (Unesp)
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
Few randomized trials have evaluated the effect of reducing red meat intake on clinically important outcomes.
Purpose
To summarize the effect of lower versus higher red meat intake on the incidence of cardiometabolic and cancer outcomes in adults.
Data sources
EMBASE, CENTRAL, CINAHL, Web of Science, and ProQuest from inception to July 2018 and MEDLINE from inception to April 2019, without language restrictions.
Study selection
Randomized trials (published in any language) comparing diets lower in red meat with diets higher in red meat that differed by a gradient of at least 1 serving per week for 6 months or more.
Data extraction
Teams of 2 reviewers independently extracted data and assessed the risk of bias and the certainty of the evidence.
Data synthesis
Of 12 eligible trials, a single trial enrolling 48 835 women provided the most credible, though still low-certainty, evidence that diets lower in red meat may have little or no effect on all-cause mortality (hazard ratio [HR], 0.99 [95% CI, 0.95 to 1.03]), cardiovascular mortality (HR, 0.98 [CI, 0.91 to 1.06]), and cardiovascular disease (HR, 0.99 [CI, 0.94 to 1.05]). That trial also provided low- to very-low-certainty evidence that diets lower in red meat may have little or no effect on total cancer mortality (HR, 0.95 [CI, 0.89 to 1.01]) and the incidence of cancer, including colorectal cancer (HR, 1.04 [CI, 0.90 to 1.20]) and breast cancer (HR, 0.97 [0.90 to 1.04]).
Limitations
There were few trials, most addressing only surrogate outcomes, with heterogeneous comparators and small gradients in red meat consumption between lower versus higher intake groups.
Conclusion
Low- to very-low-certainty evidence suggests that diets restricted in red meat may have little or no effect on major cardiometabolic outcomes and cancer mortality and incidence.
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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