Effect of Increasing Red Meat Intake on Iron Status in Adults with Normal and Suboptimal Iron Status: A Systematic Literature Review and Meta-Analysis of Intervention Studies
McManus L, Veras K, Faria VS, Manninen M, Egan B
Nutrition reviews · 5 citas
Etiquetas de revisión
Vínculos de autores con la industriaMezcla carne procesada con no procesadaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
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
- Posiblemente financiado por la industria
- Gobierno
- Enterprise Ireland
- Grupo de la industria
- Meat Technology Ireland technology center
- Autores
- Al menos un autor declara un vínculo económico con la industria
Según 2 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2025-03-10 · Nutr Rev · vol. 83 · número 8 · págs. 1389–1401
- Editorial
- Oxford University Press
- Citado
- 5 citas · más que el 83% de estudios similares · 1.6× el promedio de su campo
- Referencias
- 76 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY-NC-ND
- Áreas de investigación
- Iron Metabolism and Disorders · Nutritional Studies and Diet · Muscle metabolism and nutrition
- Palabras clave
- Meta-analysis, Ferritin, Context (archaeology), Red meat, Iron deficiency, Psychological intervention, Medicine, Hemoglobin, Cochrane Library, Systematic review, Web of science, Scopus, Anemia, Animal science, MEDLINE, Internal medicine, Chemistry, Biology, Pathology, Biochemistry
- MeSH
- humans, anemia, iron-deficiency, iron, iron, dietary, hemoglobins, diet, nutritional status, adult, aged, middle aged, female, male, ferritins, young adult, biomarkers, red meat, iron deficiencies
5 autores
- Laura McManus🇮🇪Dublin City University
- Katherine Maria de Araújo Veras🇮🇪Dublin City University
- Vinicius S. Faria🇮🇪Dublin City University
- Mika Manninen🇮🇪Dublin City University
- Brendan Egan🇺🇸🇮🇪 · autor de correspondenciaFlorida Institute for Human and Machine Cognition; Dublin City University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Context
Iron deficiency is the most prevalent nutrient deficiency globally. There is increasing interest in the use of food-based approaches for improving and maintaining iron status.
Objective
A systematic literature review was conducted to identify, critically-appraise, and meta-analyze data from intervention studies that investigated the effect of increasing red meat intake on iron status in adults.
Data extraction
The search was conducted using the PubMed, Web of Science, Scopus, Embase, Cochrane, SPORTDiscus, and Google Scholar databases, as well as other supplementary search strategies up to October 2024. Inclusion criteria for reviewed articles were participants who were adults aged 18 to 70 years, interventions that involved ≥4 weeks of increased red meat intake, included a suitable control condition, and measured at least 1 biomarker of iron status. The initial search yielded 5212 articles, with 10 articles (n = 397 participants) meeting the inclusion criteria.
Data analysis
The effect of intervention on markers of iron status were analyzed using a meta-analytic multivariate model, and the potential moderating effect of multiple variables were considered. The final meta-analysis included 42 effects (k) for serum ferritin (k = 25) and hemoglobin (Hb; k = 17) concentrations. Interventions involving increasing red meat intake had no significant effect on serum ferritin concentrations (raw mean change difference [RMCD] = 1.87 μg L-1; 95% CI, -0.73 to 4.48; t = 1.619; P = .139) but did have a positive effect on Hb concentrations (RMCD = 2.36 g L-1; 95% CI, 0.71 to 4.02; t = 3.297; P = .011). Moderator analysis revealed a positive effect of increasing red meat intake on serum ferritin concentrations when the intervention lasted at least 8 weeks (RMCD = 2.27 μg L-1; 95% CI, 0.87 to 3.67), and longer than 16 weeks (RMCD = 5.62 μg L-1; 95% CI, 0.67 to 10.6).
Conclusions
Increasing red meat intake can improve iron status as indicated by increases in serum ferritin and Hb concentrations, but the extent to which such increases are clinically meaningful remains to be established.
Systematic review registration
PROSPERO registration No. CRD42023479349.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY-NC-ND).
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