Red and Processed Meat Consumption and Risk for All-Cause Mortality and Cardiometabolic Outcomes
Top Cited Papers
- 1 October 2019
- journal article
- review article
- Published by American College of Physicians in Annals of Internal Medicine
- Vol. 171 (10), 703-+
- https://doi.org/10.7326/m19-0655
Abstract
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. 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. 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. Cohort studies with at least 1000 participants that reported an association between unprocessed red or processed meat intake and outcomes of interest. 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. 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. Inadequate adjustment for known confounders, residual confounding due to observational design, and recall bias associated with dietary measurement. 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. None. (PROSPERO: CRD42017074074)Keywords
This publication has 37 references indexed in Scilit:
- Addressing Dichotomous Data for Participants Excluded from Trial Analysis: A Guide for Systematic ReviewersPLOS ONE, 2013
- Red Meat Consumption and Risk of StrokeStroke, 2012
- Red meat consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysisThe American Journal of Clinical Nutrition, 2011
- Trends in meat consumption in the USAPublic Health Nutrition, 2010
- Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes MellitusCirculation, 2010
- Diabetes mellitus, fasting blood glucose concentration, and risk of vascular disease: a collaborative meta-analysis of 102 prospective studiesThe Lancet, 2010
- Undue reliance on I-2 in assessing heterogeneity may misleadBMC Medical Research Methodology, 2008
- The Second World Cancer Research Fund/American Institute for Cancer Research Expert Report. Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global PerspectiveProceedings Of The Nutrition Society, 2008
- GRADE: an emerging consensus on rating quality of evidence and strength of recommendationsBMJ, 2008
- A simple confidence interval for meta‐analysisStatistics in Medicine, 2002