Higher processed meat intake ups risk of mortality, CVD

Consumption of unprocessed red meat and poultry does not predict mortality or major cardiovascular disease (CVD), but a higher intake of processed meat is a risk factor for increased mortality and major CVD, according to the results of a large multinational prospective study.

The investigators sought to examine the association of unprocessed red meat, poultry, and processed meat intake with mortality and major CVD in a total of 134,297 individuals enrolled from 21 low-, middle-, and high-income countries.

Country-specific validated food frequency questionnaires were used to record food intake. Hazard ratios (HRs) were estimated using multivariable Cox frailty models with random intercepts.

Overall, 7,789 death and 6,976 CVD events were recorded during 9.5 years of follow-up. Higher intake of unprocessed red meat (≥250 vs <50 g/wk) did not increase the risk of total mortality (HR, 0.93, 95 percent confidence interval [CI], 0.85–1.02; p_trend=0.14) or major CVD (HR, 1.01, 95 percent CI, 0.92–1.11; p_trend=0.72). There was also no association between poultry intake and health outcomes.

On the other hand, higher processed meat intake (≥150 vs 0 g/wk) significantly correlated with higher risks of total mortality (HR, 1.51, 95 percent CI, 1.08–2.10; p_trend=0.009) and major CVD (HR, 1.46, 95 percent CI, 1.08–1.98; p_trend=0.004).

“Dietary guidelines recommend limiting red meat intake because it is a major source of medium- and long-chain saturated fatty acids and is presumed to increase the risk of CVD,” the investigators said.