Red meat, diseases, and healthy alternatives: A critical review

• Published in: Critical reviews in food science and nutrition 2018-01, Vol.58 (2), p.247-261
• Main Authors: Ekmekcioglu, Cem, Wallner, Peter, Kundi, Michael, Weisz, Ulli, Haas, Willi, Hutter, Hans-Peter
• Format: Article
• Language: English
• Subjects: Animals; cancer; cardiovascular disease; Cardiovascular diseases; Cardiovascular Diseases - epidemiology; Cardiovascular Diseases - etiology; Cardiovascular Diseases - mortality; Cardiovascular Diseases - prevention & control; Cattle; Colorectal carcinoma; Colorectal Neoplasms - epidemiology; Colorectal Neoplasms - etiology; Colorectal Neoplasms - mortality; Colorectal Neoplasms - prevention & control; Cyanocobalamin; Dairy products; Diabetes; Diabetes mellitus; Diabetes mellitus (non-insulin dependent); Diabetes Mellitus, Type 2 - epidemiology; Diabetes Mellitus, Type 2 - etiology; Diabetes Mellitus, Type 2 - mortality; Diabetes Mellitus, Type 2 - prevention & control; Dietary Proteins - administration & dosage; Dietary Proteins - analysis; disease; Epidemiology; Evidence-Based Medicine; Food, Preserved - adverse effects; Health risk assessment; Health risks; Healthy Diet - trends; healthy foods; Heart diseases; Human nutrition; Humans; Iron; Iron, Dietary - administration & dosage; Iron, Dietary - analysis; Legumes; Meat; Meat - adverse effects; Meat - analysis; Meat Products - adverse effects; Meta-Analysis as Topic; Micronutrients; Mortality; Nutrition; Nutritive Value; Nuts; processed meat; Red meat; Risk Factors; Sheep, Domestic; Sus scrofa; Vegetables; Vitamin B 12 - administration & dosage; Vitamin B 12 - analysis; Vitamin B12; Zinc; Zinc - administration & dosage; Zinc - analysis
• ISSN: 1040-8398; 1549-7852
• DOI: 10.1080/10408398.2016.1158148

Meat is an important food for human nutrition, by especially providing high-quality protein and also some essential micronutrients, in front iron, zinc, and vitamin B 12 . However, a high intake of red and processed meat is associated with an increased risk for diseases, especially type 2 diabetes and colorectal cancer, as several epidemiological studies and meta-analyses have shown. This review summarizes meta-analyses of publications studying the association between red and processed meat intake and type 2 diabetes, cardiovascular diseases, colorectal and other cancers, and all-cause mortality. Various potential mechanisms involved in the increased disease risk are discussed. Furthermore, the beneficial effects of healthy alternatives for meat, like fish, nuts, vegetables and fruits, pulses and legumes, whole grains, and dairy products are reviewed by including selected papers and recent meta-analyses.