Total red meat consumption ups risk of hypertension

People who regularly eat red meat are at greater odds of developing hypertension, according to a recent study, which calls for more awareness among food insecure groups.

In this study, the authors included adult participants of the National Health and Nutrition Examination Survey 2003‒2016 and estimated total red meat intake of participants using 24-hour dietary recalls.

Food insecurity was defined as having three or more affirmative responses using the Food Security Survey Module. Hypertension was characterized by a mean systolic blood pressure (SBP) of at least 130 mm Hg or diastolic blood pressure (DBP) of at least 85 mm Hg or use of any antihypertensive agent.

Finally, the authors examined the independent and joint associations of total red meat intake and food insecurity with hypertension using multivariable survey logistic regression models.

Of the 31,314 participants (mean age 46.8 years) included, 18.3 percent were food insecure. Those with total red meat intake or had food insecurity were more likely to have hypertension.

Compared with the first quintile of total red meat intake, participants in the fourth and fifth quintiles had 29 percent and 39 percent greater odds of hypertension, respectively (p=0.003). Such associations were more robust among those who were food insecure (p_interaction<0.001).

However, the chances of developing hypertension could be reduced by substituting total red meat with one serving per day of poultry, fish, eggs, dairy products, or plant-based protein sources.