Consumption of red or processed meat does not predict risk factors for coronary heart disease; results from a cohort of British adults in 1989 and 1999

• Published in: European journal of clinical nutrition 2009-03, Vol.63 (3), p.303-311
• Main Authors: Wagemakers, J.J.M.F, Prynne, C.J, Stephen, A.M, Wadsworth, M.E.J
• Format: Article
• Language: English
• Subjects: Adult; Biological and medical sciences; blood lipids; Blood pressure; Blood Pressure - physiology; Body Size; Cardiology. Vascular system; Cardiovascular disease; Cardiovascular diseases; Cholesterol; Cholesterol - blood; Cholesterol, HDL - blood; Cholesterol, LDL - blood; Clinical Nutrition; cohort studies; Consumption; Coronary artery disease; Coronary Disease - etiology; Coronary heart disease; Diaries; Diet; Diet Records; Epidemiology; Feeding. Feeding behavior; Female; Food Handling; Food intake; Fundamental and applied biological sciences. Psychology; gender differences; Heart; Heart diseases; human diseases; human nutrition; Humans; Internal Medicine; Longitudinal Studies; Male; Meat; Meat - adverse effects; Meat products; Medical research; Medical sciences; Medicine; Medicine & Public Health; Men; Metabolic Diseases; Middle Aged; Nutrition research; original-article; prediction; processed foods; Public Health; red meat; Risk analysis; Risk Factors; United Kingdom; Vertebrates: anatomy and physiology, studies on body, several organs or systems; waist circumference; Waist Circumference - physiology; Women
• ISSN: 0954-3007; 1476-5640
• DOI: 10.1038/sj.ejcn.1602954

Objectives: To investigate whether a high consumption of red or processed meat is associated with increased risk of coronary heart disease (CHD). Subjects/Methods: The subjects were 517 men and 635 women, who were members of the Medical Research Council National Survey of Health and Development, 1946 birth cohort. Assessment of diet was carried out at two time points 1989 and 1999 with outcome measures collected in 1999. Food intake data were recorded in 5-day diaries. Meat consumption was estimated by adding individual meat portions to the meat fractions of composite dishes. Results: There was no significant association between red or processed meat consumption in 1989 and 1999 and serum cholesterol concentrations and blood pressure measured in 1999. The combined intake of red and processed meat in 1999 had a significant positive association with blood pressure in men only. Red and processed meat intakes in 1989, separately and combined, had a significant positive association with waist circumference in 1999: a 10 g increase in red meat consumption accounted for a 0.3 cm increase in waist circumference; P=0.04 (men), 0.05 (women). Conclusions: Consumption of red or processed meat assessed separately was not related to the major risk factors for CHD but contributed to increased waist circumference that has also been identified as a risk factor.