Meat consumption in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohorts: results from 24-hour dietary recalls

AbstractObjective:To evaluate meat intake patterns in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohorts.Design and setting:24-Hour dietary recalls were assessed within the framework of a prospective cohort study in 27 centres across 10 European countries by means of standardised computer-assisted interviews.Subjects:In total, 22 924 women and 13 031 men aged 35–74 years.Results:Mean total meat intake was lowest in the ‘health-conscious’ cohort in the UK (15 and 21 g day−1 in women and men, respectively) and highest in the north of Spain, especially in San Sebastian (124 and 234 g day−1, respectively). In the southern Spanish centres and in Naples (Italy), meat consumption was distinctly lower than in the north of these countries. Central and northern European centres/countries showed rather similar meat consumption patterns, except for the British and French cohorts. Differences in the intake of meat sub-groups (e.g. red meat, processed meat) across EPIC were even higher than found for total meat intake. With a few exceptions, the Mediterranean EPIC centres revealed a higher proportion of beef/veal and poultry and less pork or processed meat than observed in central or northern European centres. The highest sausage consumption was observed for the German EPIC participants, followed by the Norwegians, Swedish, Danish and Dutch.Conclusions:The results demonstrate distinct differences in meat consumption patterns between EPIC centres across Europe. This is an important prerequisite for obtaining further insight into the relationship between meat intake and the development of chronic diseases.

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Dietary intake of different types and characteristics of processed meat which might be associated with cancer risk – results from the 24-hour diet recalls in the European Prospective Investigation into Cancer and Nutrition (EPIC)

Public Health Nutrition ◽

10.1079/phn2005861 ◽

2006 ◽

Vol 9 (4) ◽

pp. 449-464 ◽

Cited By ~ 43

Author(s):

Jakob Linseisen ◽

Sabine Rohrmann ◽

Teresa Norat ◽

Carlos A Gonzalez ◽

Miren Dorronsoro Iraeta ◽

...

Keyword(s):

Cancer Risk ◽

Dietary Intake ◽

Nutrient Content ◽

Food Group ◽

Cooking Methods ◽

Processed Meat ◽

Northern European ◽

Average Intake ◽

The Uk ◽

Prospective Investigation

AbstractObjectiveThere is increasing evidence for a significant effect of processed meat (PM) intake on cancer risk. However, refined knowledge on how components of this heterogeneous food group are associated with cancer risk is still missing. Here, actual data on the intake of PM subcategories is given; within a food-based approach we considered preservation methods, cooking methods and nutrient content for stratification, in order to address most of the aetiologically relevant hypotheses.Design and settingStandardised computerised 24-hour diet recall interviews were collected within the framework of the European Prospective Investigation into Cancer and Nutrition (EPIC), a prospective cohort study in 27 centres across 10 European countries.SubjectsSubjects were 22 924 women and 13 031 men aged 35–74 years.ResultsExcept for the so-called ‘health-conscious’ cohort in the UK, energy-adjusted total PM intake ranged between 11.1 and 47.9 g day−1 in women and 18.8 and 88.5 g day−1 in men. Ham, salami-type sausages and heated sausages contributed most to the overall PM intake. The intake of cured (addition of nitrate/nitrite) PM was highest in the German, Dutch and northern European EPIC centres, with up to 68.8 g day−1 in men. The same was true for smoked PM (up to 51.8 g day−1). However, due to the different manufacturing practice, the highest average intake of NaNO2 through PM consumption was found for the Spanish centres (5.4 mg day−1 in men) as compared with German and British centres. Spanish centres also showed the highest intake of NaCl-rich types of PM; most cholesterol- and iron-rich PM was consumed in central and northern European centres. Possibly hazardous cooking methods were more often used for PM preparation in central and northern European centres.ConclusionsWe applied a food-based categorisation of PM that addresses aetiologically relevant mechanisms for cancer development and found distinct differences in dietary intake of these categories of PM across European cohorts. This predisposes EPIC to further investigate the role of PM in cancer aetiology.

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Meat consumption and risk of 25 common conditions: outcome-wide analyses in 475,000 men and women in the UK Biobank study

BMC Medicine ◽

10.1186/s12916-021-01922-9 ◽

2021 ◽

Vol 19 (1) ◽

Author(s):

Keren Papier ◽

Georgina K. Fensom ◽

Anika Knuppel ◽

Paul N. Appleby ◽

Tammy Y. N. Tong ◽

...

Keyword(s):

Diverticular Disease ◽

Meat Consumption ◽

Red Meat ◽

Poultry Meat ◽

Mortality Data ◽

Processed Meat ◽

Colon Polyps ◽

Uk Biobank ◽

Meat Intake ◽

The Uk

Abstract Background There is limited prospective evidence on the association between meat consumption and many common, non-cancerous health outcomes. We examined associations of meat intake with risk of 25 common conditions (other than cancer). Methods We used data from 474,985 middle-aged adults recruited into the UK Biobank study between 2006 and 2010 and followed up until 2017 (mean follow-up 8.0 years) with available information on meat intake at baseline (collected via touchscreen questionnaire), and linked hospital admissions and mortality data. For a large sub-sample (~ 69,000), dietary intakes were re-measured three or more times using an online, 24-h recall questionnaire. Results On average, participants who reported consuming meat regularly (three or more times per week) had more adverse health behaviours and characteristics than participants who consumed meat less regularly, and most of the positive associations observed for meat consumption and health risks were substantially attenuated after adjustment for body mass index (BMI). In multi-variable adjusted (including BMI) Cox regression models corrected for multiple testing, higher consumption of unprocessed red and processed meat combined was associated with higher risks of ischaemic heart disease (hazard ratio (HRs) per 70 g/day higher intake 1.15, 95% confidence intervals (CIs) 1.07–1.23), pneumonia (1.31, 1.18–1.44), diverticular disease (1.19, 1.11–1.28), colon polyps (1.10, 1.06–1.15), and diabetes (1.30, 1.20–1.42); results were similar for unprocessed red meat and processed meat intakes separately. Higher consumption of unprocessed red meat alone was associated with a lower risk of iron deficiency anaemia (IDA: HR per 50 g/day higher intake 0.80, 95% CIs 0.72–0.90). Higher poultry meat intake was associated with higher risks of gastro-oesophageal reflux disease (HR per 30 g/day higher intake 1.17, 95% CIs 1.09–1.26), gastritis and duodenitis (1.12, 1.05–1.18), diverticular disease (1.10, 1.04–1.17), gallbladder disease (1.11, 1.04–1.19), and diabetes (1.14, 1.07–1.21), and a lower IDA risk (0.83, 0.76–0.90). Conclusions Higher unprocessed red meat, processed meat, and poultry meat consumption was associated with higher risks of several common conditions; higher BMI accounted for a substantial proportion of these increased risks suggesting that residual confounding or mediation by adiposity might account for some of these remaining associations. Higher unprocessed red meat and poultry meat consumption was associated with lower IDA risk.

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Effects of Dietary Quality on Associations of Meat Consumption with Cardiometabolic Biomarkers in the Jackson Heart Study

Current Developments in Nutrition ◽

10.1093/cdn/nzaa061_085 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 1457-1457

Author(s):

Dustin Moore ◽

Sabrina Noel ◽

Xiyuan Zhang ◽

Sameera Talegawker ◽

Teresa Carithers ◽

...

Keyword(s):

Diet Quality ◽

Cardiometabolic Risk ◽

Meat Consumption ◽

Red Meat ◽

Dietary Quality ◽

Processed Meat ◽

Jackson Heart Study ◽

Meat Intake ◽

Heart Study ◽

Total Meat

Abstract Objectives Red and processed meat consumption is adversely related to cardiometabolic risk, but the impact of overall dietary quality on this association has not been systematically investigated. We examined the influence of dietary quality on associations of meat intake with biomarkers of cardiometabolic risk. Methods Data are from the Jackson Heart Study, a cohort of African Americans (baseline age 55 y, 66% female, 20% diabetes, 9% CVD). We analyzed those with biomarker data available at Visit 1 (2000–04) and at Visit 2 (2005–09) or 3 (2009–13). Diet was assessed by food frequency questionnaire (Visit 1). Total observations used were: Visit 1 (n = 3725), Visit 2 (n = 2736), and Visit 3 (n = 3319). Unprocessed red meat included beef and pork, and processed meat included sausage, lunch, and cured meats. Diet quality was measured by a modified Healthy Eating Index 2010 score (m-HEI) that excluded meat contributions. Modified HEI stratified and unstratified analyses were conducted using linear mixed modeling. Fasting HbA1c and CRP values were log transformed. Results Meat consumption was not associated with HbA1c in m-HEI stratified or unstratified analyses. A 1 oz/1000 kcal/wk increase in unprocessed red and total meat was associated with a 1.3% ± 0.5% (P = 0.02) and 1.1% ± 0.3% (P = 0.005) higher CRP in unstratified analyses, respectively. Unprocessed red meat was positively associated with CRP in m-HEI tertiles 1 (2.0% ± 0.8%, P = 0.01) and 3 (2.2% ± 0.8%, P = 0.008). Total meat was associated with CRP in m-HEI tertile 1 (2.0% ± 0.6%, P = 0.001) and trended in tertile 3 (1.1% ± 0.6%, P = 0.09); processed meat also approached significance in m-HEI tertile 1 (2.1% ± 1.2%, P = 0.08). There was evidence that m-HEI modified the associations between processed meat and CRP (P-interaction = 0.04), but not for other associations. Excluding those with diabetes or CVD did not alter these results. Conclusions Our results do not support that meat intake is associated with HbA1c, or that overall dietary quality modifies these associations. Unprocessed red and total meat intakes were associated with greater CRP in unstratified and subsets of stratified analyses. Associations of processed meat with CRP appeared stronger among those with the poorest diet quality. These data suggest that reduction in red meat intake could benefit inflammation among African American adults. Funding Sources The Beef Checkoff.

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Higher Meat Intake Is Associated with Higher Inflammatory Markers, Mostly Due to Adiposity: Results from UK Biobank

Journal of Nutrition ◽

10.1093/jn/nxab314 ◽

2021 ◽

Author(s):

Keren Papier ◽

Lilian Hartman ◽

Tammy Y N Tong ◽

Timothy J Key ◽

Anika Knuppel

Keyword(s):

Blood Sample ◽

Inflammatory Markers ◽

Meat Consumption ◽

Red Meat ◽

Processed Meat ◽

Low Grade ◽

Uk Biobank ◽

Meat Intake ◽

Total Meat ◽

The Difference

ABSTRACT Background High meat consumption might play a role in promoting low-grade systemic inflammation, but evidence is limited. Objectives We examined cross-sectional associations of habitual meat consumption with serum C-reactive protein (CRP) and total white blood cell count (WBCC) in British adults. Methods We included 403,886 men and women (aged 38–73 y) participating in the UK Biobank who provided information on meat intake (via touchscreen questionnaire) and a nonfasting blood sample at recruitment (2006–2010). For a subset of participants (∼5%), an additional blood sample was collected (median 4.4 y later). We used multivariable linear regression models to estimate associations of meat intake (total meat, unprocessed red meat, processed meat, and poultry) with logCRP and logWBCC. Results The difference in the serum CRP (mg/L) for each 50-g/d higher intake for total meat was 11.6% (95% CI: 11.1, 12.0%), for processed meat was 38.3% (95% CI: 36.0, 40.7%), for unprocessed red meat was 14.4% (95% CI: 13.6, 15.1%), and for poultry was 12.8% (95% CI: 12.0, 13.5%). The difference in the WBCC (×10–9L) for each 50 g/d higher intake of total meat was 1.5% (95% CI: 1.4, 1.6%), for processed meat was 6.5% (95% CI: 6.1, 6.9%), for unprocessed red meat was 1.6% (95% CI: 1.4, 1.7%), and for poultry was 1.6% (95% CI: 1.4, 1.7%). All associations were attenuated after adjustment for adiposity; by 67% with BMI (in kg/m2) and by 58% with waist circumference for total meat and CRP, and by 53% and 47%, respectively, for WBCC, although associations remained statistically significant. Findings of sensitivity analyses in 15,420 participants were similar prospectively, except there were no associations between unprocessed red meat and WBCC. Conclusions Higher meat consumption, particularly of processed meat, was positively associated with inflammatory markers in these British adults; however, the magnitudes of associations are small and predominantly due to higher adiposity.

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Meat consumption and risk of ischemic heart disease and stroke: results from the UK Biobank

Proceedings of The Nutrition Society ◽

10.1017/s0029665120004024 ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Keren Papier ◽

Georgina Fensom ◽

Anika Knuppel ◽

Timothy Key ◽

Aurora Perez-Cornago

Keyword(s):

Meat Consumption ◽

Haemorrhagic Stroke ◽

Red Meat ◽

Processed Meat ◽

Uk Biobank ◽

Meat Intake ◽

Increased Risk ◽

Total Meat ◽

Red And Processed Meat

AbstractIntroductionMeat consumption may be associated with a higher risk of cardiovascular diseases, but the evidence remains inconclusive. We prospectively examined the association between meat (total meat, red and processed meat, red meat, processed meat and poultry) intake and risk of ischemic heart disease (IHD) and stroke, including ischemic and haemorrhagic subtypes, in a large British cohort.Materials and methodsData were from UK Biobank participants who were free of IHD, stroke and cancer at recruitment (2006–2010), with available information on meat intake in the baseline touchscreen survey, and linked hospital admissions and death data for IHD, stroke, and stroke subtypes over follow-up (n = 441,700). We used multivariable Cox proportional hazards models to assess associations between meat consumption and risk of IHD, total stroke and ischemic and haemorrhagic stroke subtypes.ResultsOver a mean of 8.1 years of follow-up, 13,590 incident cases of IHD, 5,441 cases of total stroke, 2,258, cases of ischaemic stroke, and 949 cases of haemorrhagic stroke occurred. The risk of IHD was positively associated with intakes of total meat (Hazard ratio (HR) = 1.18, 95% Confidence Interval (CI) 1.09, 1.27 per 100 g/day higher intake), red and processed meat (HR = 1.15, 95% CI 1.08, 1.24 per 70 g/day higher intake), red meat (HR = 1.15, 95%, CI 1.07–1.24 per 50 g/day higher intake), processed meat (HR = 1.11, 95% CI 1.05, 1.16 per 20 g/day higher intake), and poultry (HR = 1.07, 95% CI 1.01, 1.13 per 30 g/day higher intake). The risk of total stroke was positively associated with intakes of total meat (HR = 1.15, 95% CI 1.02–1.29 per 100 g/day higher intake) and red and processed meat (HR = 1.14, 95% CI 1.03–1.27 per 70 g/day higher intake). Meat intake was not associated with ischaemic or haemorrhagic stroke.DiscussionThis large prospective study found that any meat consumption was associated with an increased risk of IHD and that red and processed meat consumption was associated with an increased risk of total stroke. Our findings for IHD and total stroke in relation to red and processed meat are in line with previous studies but our positive findings for poultry and IHD and null findings for red meat and ischaemic stroke are not, thus warranting further study.

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Patterns of Red and Processed Meat Consumption across North America: A Nationally Representative Cross-Sectional Comparison of Dietary Recalls from Canada, Mexico, and the United States

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph18010357 ◽

2021 ◽

Vol 18 (1) ◽

pp. 357

Author(s):

Sarah M. Frank ◽

Lindsay M. Jaacks ◽

Carolina Batis ◽

Lana Vanderlee ◽

Lindsey Smith Taillie

Keyword(s):

North America ◽

Meat Consumption ◽

The United States ◽

Processed Meat ◽

Cross Sectional ◽

The Us ◽

Total Meat ◽

Nationally Representative ◽

Processed Meat Consumption ◽

Red And Processed Meat

Close economic ties encourage production and trade of meat between Canada, Mexico, and the US. Understanding the patterns of red and processed meat consumption in North America may inform policies designed to reduce meat consumption and bolster environmental and public health efforts across the continent. We used nationally-representative cross-sectional survey data to analyze consumption of unprocessed red meat; processed meat; and total red and processed meat. Generalized linear models were used to separately estimate probability of consumption and adjusted mean intake. Prevalence of total meat consumers was higher in the US (73.6, 95% CI: 72.3–74.8%) than in Canada (65.6, 63.9–67.2%) or Mexico (62.7, 58.1–67.2%). Men were more likely to consume unprocessed red, processed, and total meat, and had larger estimated intakes. In Mexico, high wealth individuals were more likely to consume all three categories of meat. In the US and Canada, those with high education were less likely to consume total and processed meat. Estimated mean intake of unprocessed red, processed, and total meat did not differ across sociodemographic strata. Overall consumption of red and processed meat remains high in North America. Policies to reduce meat consumption are appropriate for all three countries.

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Excessive meat consumption in Brazil: diet quality and environmental impacts

Public Health Nutrition ◽

10.1017/s1368980012003916 ◽

2012 ◽

Vol 16 (10) ◽

pp. 1893-1899 ◽

Cited By ~ 23

Author(s):

Aline Martins de Carvalho ◽

Chester Luiz Galvão César ◽

Regina Mara Fisberg ◽

Dirce Maria Lobo Marchioni

Keyword(s):

Diet Quality ◽

Meat Consumption ◽

Healthy Eating Index ◽

Processed Meat ◽

Cross Sectional ◽

Meat Intake ◽

Environmentally Sustainable ◽

Sustainable Diet ◽

The Impact ◽

Red And Processed Meat

AbstractObjectiveTo evaluate red and processed meat intake, and the impact meat consumption has on diet quality and the environment.DesignA large cross-sectional health survey performed in São Paulo, Brazil.SettingDiet was assessed by two 24 h dietary recalls. Usual intakes were calculated using the Multiple Source Method. The World Cancer Research Fund recommendation of an average of 71·4 g/d was used as the cut-off point to estimate excessive red and processed meat consumption. To investigate the relationship between meat consumption and diet quality we used the Brazilian Healthy Eating Index Revised. The environmental impact was analysed according to estimates of CO2 equivalent emissions from meat consumption.SubjectsBrazilians (n 1677) aged 19 years and older were studied.ResultsThe mean red and processed meat intake was 138 g/d for men and 81 g/d for women. About 81 % of men and 58 % of women consumed more meat than recommended. Diet quality was inversely associated with excessive meat intake in men. In Brazil alone, greenhouse gas emissions from meat consumption, in 2003, were estimated at approximately 18 071 988 tonnes of CO2 equivalents, representing about 4 % of the total CO2 emitted by agriculture.ConclusionsThe excessive meat intake, associated with poorer diet quality observed, support initiatives and policies advising to reduce red and processed meat intake to within the recommended amounts, as part of a healthy and environmentally sustainable diet.

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High processed meat consumption is a risk factor of type 2 diabetes in the Alpha-Tocopherol, Beta-Carotene Cancer Prevention study

British Journal Of Nutrition ◽

10.1017/s0007114510000073 ◽

2010 ◽

Vol 103 (12) ◽

pp. 1817-1822 ◽

Cited By ~ 41

Author(s):

Satu Männistö ◽

Jukka Kontto ◽

Merja Kataja-Tuomola ◽

Demetrius Albanes ◽

Jarmo Virtamo

Keyword(s):

Type 2 Diabetes ◽

Risk Factor ◽

Cancer Prevention ◽

Beta Carotene ◽

Meat Consumption ◽

Alpha Tocopherol ◽

Processed Meat ◽

Total Meat ◽

Incident Cases

Relatively small lifestyle modifications related to weight reduction, physical activity and diet have been shown to decrease the risk of type 2 diabetes. Connected with diet, low consumption of meat has been suggested as a protective factor of diabetes. The aim of the present study was to examine the association between the consumption of total meat or the specific types of meats and the risk of type 2 diabetes. The Alpha-Tocopherol, Beta-Carotene Cancer Prevention cohort included middle-aged male smokers. Up to 12 years of follow-up, 1098 incident cases of diabetes were diagnosed from 24 845 participants through the nationwide register. Food consumption was assessed by a validated FFQ. In the age- and intervention group-adjusted model, high total meat consumption was a risk factor of type 2 diabetes (relative risk (RR) 1·50, 95 % CI 1·23, 1·82, highestv.lowest quintile). The result was similar after adjustment for environmental factors and foods related to diabetes and meat consumption. The RR of type 2 diabetes was 1·37 for processed meat (95 % CI 1·11, 1·71) in the multivariate model. The results were explained more by intakes of Na than by intakes of SFA, protein, cholesterol, haeme Fe, Mg and nitrate, and were not modified by obesity. No association was found between red meat, poultry and the risk of type 2 diabetes. In conclusion, reduction of the consumption of processed meat may help prevent the global epidemic of type 2 diabetes. It seems like Na of processed meat may explain the association.

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Meat intake and cancer risk: prospective analyses in UK Biobank

10.1101/19003822 ◽

2019 ◽

Cited By ~ 1

Author(s):

Anika Knuppel ◽

Keren Papier ◽

Georgina K. Fensom ◽

Paul N. Appleby ◽

Julie A. Schmidt ◽

...

Keyword(s):

Prostate Cancer ◽

Colorectal Cancer ◽

Cancer Risk ◽

Meat Consumption ◽

Red Meat ◽

Processed Meat ◽

Uk Biobank ◽

Meat Intake ◽

Incidence Trends ◽

Red And Processed Meat

AbstractBackgroundRed and processed meat has been consistently associated with risk for colorectal cancer, but evidence for other cancer sites is limited and few studies have examined the association between poultry intake and cancer risk. We examined associations between total meat, red meat, processed meat and poultry intake and incidence for 20 common cancer sites.Methods and FindingsWe analysed data from 475,023 participants (54% women) in UK Biobank. Participants were aged 37-73 years and cancer free at baseline. Information on meat consumption was based on a touchscreen questionnaire completed at baseline covering type and frequency of meat intake. Diet intake was re-measured a minimum of three times in a subsample (15%) using a web-based 24h dietary recall questionnaire. Multivariable-adjusted Cox proportional hazards models were used to determine the association between baseline meat intake and cancer incidence. Trends in risk across baseline meat intake categories were calculated by assigning a mean value to each category using estimates from the re-measured meat intakes. During a mean follow-up of 6.9 years, 28,955 participants were diagnosed with a malignant cancer. Total, red and processed meat intakes were each positively associated with risk of colorectal cancer (e.g. hazard ratio (HR) per 70 g/day higher intake of red and processed meat combined 1.31, 95%-confidence interval (CI) 1.14-1.52).Red meat intake was positively associated with breast cancer (HR per 50 g/day higher intake 1.12, 1.01-1.24) and prostate cancer (1.15, 1.03-1.29). Poultry intake was positively associated with risk for cancers of the lymphatic and hematopoietic tissues (HR per 30g/day higher intake 1.16, 1.03-1.32). Only the associations with colorectal cancer were robust to Bonferroni correction for multiple comparisons. Study limitations include unrepresentativeness of the study sample for the UK population, low case numbers for less common cancers and the possibility of residual confounding.ConclusionsHigher intakes of red and processed meat were associated with a higher risk of colorectal cancer. The observed positive associations of red meat consumption with breast and prostate cancer, and poultry intake with cancers of the lymphatic and hematopoietic tissues, require further investigation.

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Estimated Global, Regional, and National Cardiometabolic Disease Burdens Related to Red and Processed Meat Consumption: An Analysis from the Global Dietary Database (P10-073-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz034.p10-073-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Dimitra Karageorgou ◽

Victoria Miller ◽

Frederick Cudhea ◽

Jianyi Zhang ◽

Peilin Shi ◽

...

Keyword(s):

Meat Consumption ◽

Assessment Model ◽

Attributable Mortality ◽

Cardiometabolic Disease ◽

Processed Meat ◽

Meat Intake ◽

Diabetes Mortality ◽

The Impact ◽

Processed Meat Consumption ◽

Red And Processed Meat

Abstract Objectives Red and processed meats are associated with cardiometabolic disease (CMD) risk; yet, corresponding global burdens are not well established. We aimed to quantify the impact of meat intake on coronary heart disease (CHD) and type 2 diabetes mortality by nation (n = 187), super-region (n = 9), age (20 + y), and sex using the largest standardized Global Dietary Database (GDD) available. Methods A comparative risk assessment model estimated the absolute and % CHD and diabetes mortality attributable to suboptimal unprocessed red and processed meat consumption, incorporating data and corresponding uncertainty on: intakes from the GDD, estimated by a Bayesian hierarchical imputation model using national and sub-national surveys worldwide (266 surveys; 1630,069 individuals; 113/187 countries; 82% of the world's population); etiologic effects of meat intake on CHD and diabetes mortality from meta-analyses of prospective cohorts; optimal population meat intakes based on observed intakes associated with lowest risk; and disease-specific deaths from the Global Burden of Diseases. Results In 2010, suboptimal red meat intake was associated with 43,987 (95% uncertainty interval: 42,243–45,635) diabetes deaths, accounting for 3.5% (3.4–3.6%) of global diabetes mortality. Highest proportional mortality was estimated in Central African Republic, United Arab Emirates, and Gabon (Figure 1). Similar attributable mortality was seen in men (4%) vs women (3%), and higher in younger (25–54 y; 5–7%) vs older (55–85 y; 1–4%) adults. Processed meat intake was linked to 510,214 (482,092–541,175) CHD and 86,923 (83,832–90,488) diabetes deaths, accounting for 7.3% (6.9–7.8%) of global CHD and 6.9% (6.7–7.2%) of diabetes mortality. CHD mortality was highest in Panama, Costa Rica, and Colombia, and diabetes mortality in Panama, Belarus, and El Salvador (Figure 2). Attributable mortality was higher in men vs women (CHD: 9 vs 6%; diabetes: 8 vs 6%), and in younger vs older adults (14–15% vs 4–11%; 12–15% vs 3–9%). Meat-related CMD burdens in 1990 and 2015 will be presented at the meeting. Conclusions Suboptimal processed meat intake contributed to substantial CMD mortality, greatly exceeding burdens attributed to unprocessed red meats. Such data highlight the need for strategies to reduce meat, particularly processed meat, consumption. Funding Sources Gates Foundation. Supporting Tables, Images and/or Graphs

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