Too much processed meat ups mortality risk in IBD patients

Frequent consumption of processed meat was found to be associated with an increased risk of mortality in individuals with inflammatory bowel disease (IBD), according to data presented at AIBD 2021. Conversely, this association was not seen with fish and unprocessed meat consumption.

 

Diet plays a crucial role in the development of IBD. [Nutrients 2021;13:1067] “[In particular,] meat consumption was found to be associated with the incidence and developmental course of IBD,” said the researchers. [World J Gastroenterol 2016;22:6296-6317; Rev Esp Enferm Dig 2020;112:440-447; BMJ 2021;374:n1554] Evidence shows that the end-products of protein fermentation have detrimental effects on the gut microenvironment. [Aliment Pharmacol Ther 2016;43:181-196]

 

However, the role of meat consumption in the risk of all-cause mortality in individuals with IBD remain unclear, the researchers noted.

 

As such, the team sought to evaluate the link between meat consumption and all-cause mortality using data from the UK Biobank. Patients with IBD (n=5,763; mean age 57.3 years, 52 percent female) were recruited from 2007 to 2010 and followed until March 2021. Of these, 3,929 had ulcerative colitis (UC), while the rest of the cohort had Crohn’s disease (CD). The participants’ dietary information was gathered using a simplified food frequency questionnaire. [AIBD 2021, abstract P003]

 

During an average follow-up of ~12 years, a total of 590 deaths over 67,095 person years were reported.

 

Compared with less consumption of processed meat (0.1–0.9 time/week), frequent consumption (>4 times/week) was associated with an increased risk of mortality (hazard ratio [HR], 1.53, 95 percent confidence interval [CI], 1.06–2.23; p=0.025).

 

Furthermore, a two-fold increase in the risk of mortality was seen among patients with CD who frequently consumed processed meat vs those who consumed less (HR, 2.01, 95 percent CI, 1.12–3.62; p=0.020). Among individuals with UC, the association was not as significant (HR, 1.27, 95 percent CI, 0.77–2.09; p=0.346).

 

Conversely, all-cause mortality was not associated with frequent consumption of fish (HR, 1.22, 95 percent CI, 0.75–1.98), unprocessed poultry (HR, 0.59, 95 percent CI, 0.28–1.21), or unprocessed red meat (HR, 0.82, 95 percent CI, 0.51–1.34).

 

On subgroup analysis, similar associations between processed meat consumption and all-cause mortality were seen among individuals with IBD who had a disease duration of >10 years (HR, 1.67, 95 percent CI, 1.03–2.69) and those who highly engage in physical activities (HR, 2.21, 95 percent CI, 1.13–4.33).

 

“[B]ased on these results, we recommend a remodified diet with restricting processed meat, as well as supplying an additional healthy diet for IBD patients, using alone or in combination with pharmacotherapy,” the researchers concluded.

 

The current findings also appear to align with a recent review stating that processed foods “should be avoided”. [Nutrients 2021;13:1067] The findings also reinforce existing evidence advocating the importance of a healthy diet to reduce the risk of mortality in patients with IBD. Clin [Gastroenterol Hepatol 2021;19:87-95.e4]