04 Apr Even Small Amounts of Red and Processed Meat Linked to Increase in Cardiovascular Mortality
MedicalResearch.com Interview with:
Saeed Mastour Alshahrani, MPH, PhD
School of Public Health, Loma Linda University, California, USA
College of Applied Medical Sciences, King Khalid University
Abha, Saudi Arabia
MedicalResearch.com: What is the background for this study? What are the main findings?
Response: -The consumption of red and processed meat has been associated with risks of importance to public health including cardiovascular diseases and cancer.
Several studies have found that red and processed meat intake was associated with an increased risk of mortality. However, levels of meat intake in those studies were relatively high. It remains of interest whether even relatively low intake levels of red and processed meat might be associated with greater mortality, compared to zero intake.
MedicalResearch.com: What should readers take away from your report?
Response: Red and processed meat were associated with 23% and 34% relative increased risks of total and cardiovascular mortality, respectively. Findings from this research can further inform nutritionists, clinicians and other readers about these potential dietary risk factors.
MedicalResearch.com: What recommendations do you have for future research as a result of this work?
Response: Future results should consider investigating the potential mechanism, which it could explain how red and processed meat metabolism may contribute to increased risk of cardiovascular diseases. Also, future research may consider studying the associations between red and processed meat with major mortality risk factors including cancer incidence, obesity, diabetes, poor lipid profile, and hypertension.
Saeed Alshahrani, Gary Fraser, Joan Sabaté, Raymond Knutsen, David Shavlik, Andrew Mashchak, Jan Lloren, Michael Orlich. Red and Processed Meat and Mortality in a Low Meat Intake Population. Nutrients, 2019; 11 (3): 622 DOI: 10.3390/nu11030622
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