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      Red meat consumption and risk of cardiovascular diseases—is increased iron load a possible link?

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          Unprocessed red and processed meats and risk of coronary artery disease and type 2 diabetes--an updated review of the evidence.

          Growing evidence suggests that effects of red meat consumption on coronary heart disease (CHD) and type 2 diabetes could vary depending on processing. We reviewed the evidence for effects of unprocessed (fresh/frozen) red and processed (using sodium/other preservatives) meat consumption on CHD and diabetes. In meta-analyses of prospective cohorts, higher risk of CHD is seen with processed meat consumption (RR per 50 g: 1.42, 95 %CI = 1.07-1.89), but a smaller increase or no risk is seen with unprocessed meat consumption. Differences in sodium content (~400 % higher in processed meat) appear to account for about two-thirds of this risk difference. In similar analyses, both unprocessed red and processed meat consumption are associated with incident diabetes, with higher risk per g of processed (RR per 50 g: 1.51, 95 %CI = 1.25-1.83) versus unprocessed (RR per 100 g: 1.19, 95 % CI = 1.04-1.37) meats. Contents of heme iron and dietary cholesterol may partly account for these associations. The overall findings suggest that neither unprocessed red nor processed meat consumption is beneficial for cardiometabolic health, and that clinical and public health guidance should especially prioritize reducing processed meat consumption.
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            Red and processed meat consumption and mortality: dose-response meta-analysis of prospective cohort studies.

            To examine and quantify the potential dose-response relationship between red and processed meat consumption and risk of all-cause, cardiovascular and cancer mortality.
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              Causal mediation analysis with survival data.

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                Author and article information

                Journal
                The American Journal of Clinical Nutrition
                Oxford University Press (OUP)
                0002-9165
                1938-3207
                January 2018
                January 01 2018
                January 26 2018
                January 2018
                January 01 2018
                January 26 2018
                : 107
                : 1
                : 113-119
                Article
                10.1093/ajcn/nqx014
                29381787
                7a15de14-11db-488b-b774-3f70f58822fc
                © 2018
                History

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