Substituting Lean Beef for Carbohydrate in a Healthy Dietary Pattern Does Not Adversely Affect the Cardiometabolic Risk Factor Profile in Men and Women at Risk for Type 2 Diabetes

ABSTRACT Background Observational evidence suggests that red meat intake is associated with type 2 diabetes (T2D) and cardiovascular disease incidence, but few randomized controlled trials have assessed effects of lean, unprocessed red meat intake on insulin sensitivity and other cardiometabolic risk factors. Objective This study compared the USDA Healthy US-Style Eating Pattern, low in saturated fat and red meat (<40 g/d red meat; USDA-CON), with a modified version with an additional 150 g/d lean beef as an isocaloric replacement for carbohydrate (USDA-LB) on insulin sensitivity and cardiometabolic risk markers. Methods Participants (7 men, 26 women; 44.4 y old) with overweight/obesity [BMI (kg/m2) = 31.3] and prediabetes and/or metabolic syndrome completed this randomized, crossover, controlled-feeding trial consisting of two 28-d treatments (USDA-CON and USDA-LB) separated by a ≥14-day washout. Insulin sensitivity (primary outcome variable), lipoprotein lipids, apolipoproteins (apoA-I and apoB), and high-sensitivity C-reactive protein (hs-CRP) (secondary outcome variables), in plasma or serum, and blood pressures were assessed at baseline and the end of each diet period. Results USDA-LB and USDA-CON did not differ significantly in effects on whole-body insulin sensitivity and other indicators of carbohydrate metabolism, lipoprotein lipids, apoA-I and apoB, hs-CRP, and blood pressures. USDA-LB produced a shift toward less cholesterol carried by smaller LDL subfractions compared with USDA-CON [least-squares geometric mean ratios for LDL1+2 cholesterol of 1.20 (P = 0.016) and LDL3+4 cholesterol of 0.89 (P = 0.044)] and increased peak LDL time versus USDA-CON (1.01; P = 0.008). Conclusions Substituting lean, unprocessed beef for carbohydrate in a Healthy US-Style Eating Pattern resulted in a shift toward larger, more buoyant LDL subfractions, but otherwise had no significant effects on the cardiometabolic risk factor profile in men and women with prediabetes and/or metabolic syndrome. This trial was registered at clinicaltrials.gov as NCT03202680.

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Adopting a Mediterranean-Style Eating Pattern with Different Amounts of Lean Unprocessed Red Meat Does Not Influence Short-Term Subjective Personal Well-Being in Adults with Overweight or Obesity

Journal of Nutrition ◽

10.1093/jn/nxy235 ◽

2018 ◽

Vol 148 (12) ◽

pp. 1917-1923 ◽

Cited By ~ 4

Author(s):

Lauren E O'Connor ◽

Sarah L Biberstine ◽

Douglas Paddon-Jones ◽

A J Schwichtenberg ◽

Wayne W Campbell

Keyword(s):

Quality Of Life ◽

Well Being ◽

Red Meat ◽

Eating Patterns ◽

Short Term ◽

Eating Pattern ◽

Meat Intake ◽

Perceived Quality Of Life ◽

Red Meat Intake

ABSTRACT Background Reducing red meat intake is commonly recommended. Limited observational studies suggest that healthy eating patterns with red meat are associated with improved quality of life. Objective The secondary objectives of this randomized crossover controlled-feeding trial were to assess the effects of following a Mediterranean-style eating pattern (Med-Pattern) with different amounts of red meat on indexes of personal well-being (i.e., perceived quality of life, mood, and sleep) in overweight or obese adults. We hypothesized that following a Med-Pattern would improve these outcomes, independent of red meat intake amount. Methods Forty-one participants [aged 46 ± 2 y; body mass index (kg/m2): 30.5 ± 0.6;n = 28 women,n = 13 men) were provided Med-Pattern foods for two 5-wk periods separated by 4 wk of self-selected eating. The Med-Red Pattern contained ∼500 g/wk (typical US intake), and the Med-Control Pattern contained ∼200 g/wk (commonly recommended intake in heart-healthy eating patterns) of lean, unprocessed beef or pork compensated with mainly poultry and dairy. Baseline and postintervention outcomes measured were perceived quality of life via the MOS 36-Item Short-Form Health Survey, version 2 (SF-36v2), daily mood states via the Profile of Mood States (POMS), sleep perceptions via the Pittsburgh Sleep Quality Index, and sleep patterns via actigraphy. Data were analyzed via a doubly repeated-measures ANOVA adjusted for age, sex, and body mass at each time point. Results Following a Med-Pattern did not change domains of physical health, mental health, total mood disturbances, sleep perceptions, and sleep patterns but improved subdomains of physical health role limitations (SF-36v2: 93.6–96.7%;P = 0.038), vitality (SF-36v2: 57.9–63.0%;P = 0.020), and fatigue (POMS: 2.9–2.5 arbitrary units;P = 0.039). There were no differences between the Med-Red and Med-Control Patterns (time × pattern,P-interaction > 0.05). Conclusion Following a Med-Pattern, independent of lean, unprocessed red meat intake, may not be an effective short-term strategy to meaningfully improve indexes of personal well-being in adults who are overweight or obese. This trial was registered atclinicaltrials.gov as NCT02573129.

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The Effect of Replacing Carbohydrate-based Breakfast Foods with Eggs on Cardiometabolic Risk Factors in Adults at Risk for Type 2 Diabetes (P08-045-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz044.p08-045-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Kevin Maki ◽

Orsolya Palacios ◽

Mary Buggia ◽

Mary Dicklin ◽

Marjorie Bell ◽

...

Keyword(s):

Type 2 Diabetes ◽

At Risk ◽

Risk Factor ◽

Insulin Sensitivity ◽

Cardiometabolic Risk ◽

Dietary Intervention ◽

Density Lipoprotein ◽

Cardiometabolic Health ◽

Cardiometabolic Risk Factor

Abstract Objectives To assess the effect of breakfast egg intake, vs. energy-matched carbohydrate (CHO)-based foods, on insulin sensitivity and markers of cardiometabolic health in adults at-risk for type 2 diabetes. Methods Overweight or obese adults with prediabetes and/or metabolic syndrome were included in this randomized crossover study consisting of two 4-wk dietary intervention periods, separated by a ≥4 wk washout. During each intervention, subjects consumed study products containing either 2 eggs/d for 6 d/wk (12 eggs/wk) or energy-matched CHO-based foods for breakfast. Percent changes from baseline were assessed for insulin sensitivity; CHO metabolism; lipid metabolism, including lipoprotein lipids, subfactions and particle sizes; high-sensitivity C-reactive protein (hs-CRP); and blood pressures (BP). Results Overall, 30 subjects (11 male; 19 female) with mean age of 53.5 ± 1.9 y and body mass index (BMI) of 31.9 ± 0.7 kg/m2 provided evaluable data. Median low-density lipoprotein cholesterol (LDL-C) decreased by 6.0% from a baseline of 119 mg/dL after 4-wk intake of the CHO breakfast foods, which was larger than the 2.9% reduction during the egg condition (P = 0.023 between diets). Mean systolic blood pressure was reduced significantly more during the egg condition vs. the CHO condition (2.7% vs. 0.0%, respectively, P = 0.018) from a baseline value of 127 mmHg. None of the other cardiometabolic risk factor parameters showed significant differences in response between diet conditions. Conclusions Intake of 12 eggs/wk for breakfast, vs. energy matched CHO-based foods, did not adversely affect the cardiometabolic risk factor profile in men and women at risk for diabetes. Funding Sources American Egg Board/Egg Nutrition Center, Park Ridge, IL Supporting Tables, Images and/or Graphs

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Potential effects of reduced red meat compared with increased fiber intake on glucose metabolism and liver fat content: a randomized and controlled dietary intervention study

American Journal of Clinical Nutrition ◽

10.1093/ajcn/nqy307 ◽

2019 ◽

Vol 109 (2) ◽

pp. 288-296 ◽

Cited By ~ 3

Author(s):

Caroline Willmann ◽

Martin Heni ◽

Katarzyna Linder ◽

Robert Wagner ◽

Norbert Stefan ◽

...

Keyword(s):

Body Fat ◽

Intervention Study ◽

Dietary Intervention ◽

Fat Content ◽

Red Meat ◽

Liver Fat ◽

Fiber Intake ◽

Liver Fat Content ◽

Meat Intake

ABSTRACT Background Epidemiological studies suggest that an increased red meat intake is associated with a higher risk of type 2 diabetes, whereas an increased fiber intake is associated with a lower risk. Objectives We conducted an intervention study to investigate the effects of these nutritional factors on glucose and lipid metabolism, body-fat distribution, and liver fat content in subjects at increased risk of type 2 diabetes. Methods This prospective, randomized, and controlled dietary intervention study was performed over 6 mo. All groups decreased their daily caloric intake by 400 kcal. The “control” group (N = 40) only had this requirement. The “no red meat” group (N = 48) in addition aimed to avoid the intake of red meat, and the “fiber” group (N = 44) increased intake of fibers to 40 g/d. Anthropometric parameters and frequently sampled oral glucose tolerance tests were performed before and after intervention. Body-fat mass and distribution, liver fat, and liver iron content were assessed by MRI and single voxel proton magnetic resonance spectroscopy. Results Participants in all groups lost weight (mean 3.3 ± 0.5 kg, P < 0.0001). Glucose tolerance and insulin sensitivity improved (P < 0.001), and body and visceral fat mass decreased in all groups (P < 0.001). These changes did not differ between groups. Liver fat content decreased significantly (P < 0.001) with no differences between the groups. The decrease in liver fat correlated with the decrease in ferritin during intervention (r2 = 0.08, P = 0.0021). This association was confirmed in an independent lifestyle intervention study (Tuebingen Lifestyle Intervention Program, N = 229, P = 0.0084). Conclusions Our data indicate that caloric restriction leads to a marked improvement in glucose metabolism and body-fat composition, including liver-fat content. The marked reduction in liver fat might be mediated via changes in ferritin levels. In the context of caloric restriction, there seems to be no additional beneficial impact of reduced red meat intake and increased fiber intake on the improvement in cardiometabolic risk parameters. This trial was registered at clinicaltrials.gov as NCT03231839.

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Red meat consumption is associated with the risk of type 2 diabetes in men but not in women: a Japan Public Health Center-based Prospective Study

British Journal Of Nutrition ◽

10.1017/s0007114513001128 ◽

2013 ◽

Vol 110 (10) ◽

pp. 1910-1918 ◽

Cited By ~ 30

Author(s):

Kayo Kurotani ◽

Akiko Nanri ◽

Atsushi Goto ◽

Tetsuya Mizoue ◽

Mitsuhiko Noda ◽

...

Keyword(s):

Public Health ◽

Type 2 Diabetes ◽

Prospective Study ◽

Health Center ◽

Red Meat ◽

Meat Intake ◽

Public Health Center ◽

Increased Risk ◽

Total Meat

The relationship between different types of meat intake and the risk of type 2 diabetes remains unclear. We prospectively examined the association between total meat, total red meat, unprocessed red meat, processed meat and poultry intake and the incidence of type 2 diabetes. Subjects were 27 425 men and 36 424 women aged 45–75 years who participated in the second survey of the Japan Public Health Center-based Prospective Study, and had no history of type 2 diabetes, cancer, stroke, IHD, chronic liver disease or kidney disease. Meat intake was estimated using a validated 147-item FFQ. OR of self-reported, physician-diagnosed type 2 diabetes over 5 years were estimated using a multiple logistic regression. A total of 1178 newly diagnosed cases of type 2 diabetes were self-reported. Intakes of total meat and total red meat were associated with the increased risk of type 2 diabetes in men but not in women. The multivariate-adjusted OR for the highest quartile compared with the lowest quartile of total meat and total red meat intake were 1·36 (95 % CI 1·07, 1·73; P for trend = 0·006) and 1·48 (95 % CI 1·15, 1·90; P for trend = 0·003) for men, respectively, and 0·82 (95 % CI 0·62, 1·09; P for trend = 0·14) and 0·77 (95 % CI 0·57, 1·02; P for trend = 0·08) for women, respectively. Intakes of processed red meat and poultry were not associated with the increased risk of diabetes in either men or women. In conclusion, elevated intake of red meat is associated with the increased risk of type 2 diabetes in Japanese men but not in women.

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Interplay between diet and gut microbiome, and circulating concentrations of trimethylamine N-oxide: findings from a longitudinal cohort of US men

Gut ◽

10.1136/gutjnl-2020-322473 ◽

2021 ◽

pp. gutjnl-2020-322473

Author(s):

Jun Li ◽

Yanping Li ◽

Kerry L Ivey ◽

Dong D Wang ◽

Jeremy E Wilkinson ◽

...

Keyword(s):

Gut Microbiome ◽

Cardiometabolic Risk ◽

Red Meat ◽

Bioactive Metabolites ◽

Cardiometabolic Health ◽

Risk Markers ◽

Meat Intake ◽

Functional Features ◽

Red Meat Intake ◽

Cardiometabolic Risk Markers

ObjectivesGut-produced trimethylamine N-oxide (TMAO) is postulated as a possible link between red meat intake and poor cardiometabolic health. We investigated whether gut microbiome could modify associations of dietary precursors with TMAO concentrations and cardiometabolic risk markers among free-living individuals.DesignWe collected up to two pairs of faecal samples (n=925) and two blood samples (n=473), 6 months apart, from 307 healthy men in the Men’s Lifestyle Validation Study. Diet was assessed repeatedly using food-frequency questionnaires and diet records. We profiled faecal metagenome and metatranscriptome using shotgun sequencing and identified microbial taxonomic and functional features.ResultsTMAO concentrations were associated with the overall microbial compositions (permutational analysis of variance (PERMANOVA) test p=0.001). Multivariable taxa-wide association analysis identified 10 bacterial species whose abundance was significantly associated with plasma TMAO concentrations (false discovery rate <0.05). Higher habitual intake of red meat and choline was significantly associated with higher TMAO concentrations among participants who were microbial TMAO-producers (p<0.05), as characterised based on four abundant TMAO-predicting species, but not among other participants (for red meat, P-interaction=0.003; for choline, P-interaction=0.03). Among abundant TMAO-predicting species, Alistipes shahii significantly strengthened the positive association between red meat intake and HbA1c levels (P-interaction=0.01). Secondary analyses revealed that some functional features, including choline trimethylamine-lyase activating enzymes, were associated with TMAO concentrations.ConclusionWe identified microbial taxa that were associated with TMAO concentrations and modified the associations of red meat intake with TMAO concentrations and cardiometabolic risk markers. Our data underscore the interplay between diet and gut microbiome in producing potentially bioactive metabolites that may modulate cardiometabolic health.

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Erratum to: Low-energy diets differing in fibre, red meat and coffee intake equally improve insulin sensitivity in type 2 diabetes: a randomised feasibility trial

Diabetologia ◽

10.1007/s00125-016-3918-3 ◽

2016 ◽

Vol 59 (6) ◽

pp. 1329-1329 ◽

Cited By ~ 1

Author(s):

Bettina Nowotny ◽

Lejla Zahiragic ◽

Alessandra Bierwagen ◽

Stefan Kabisch ◽

Jan B. Groener ◽

...

Keyword(s):

Type 2 Diabetes ◽

Insulin Sensitivity ◽

Red Meat ◽

Low Energy ◽

Feasibility Trial ◽

Improve Insulin Sensitivity ◽

Coffee Intake

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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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Abstract P055: Changes in Red Meat Consumption and Subsequent Risk of Type 2 Diabetes: Three Cohorts of US Men and Women

Circulation ◽

10.1161/circ.127.suppl_12.ap055 ◽

2013 ◽

Vol 127 (suppl_12) ◽

Author(s):

An Pan ◽

Qi Sun ◽

JoAnn E Manson ◽

Walter C Willett ◽

Frank B Hu

Keyword(s):

Type 2 Diabetes ◽

Meat Consumption ◽

Red Meat ◽

Meat Intake ◽

Increased Risk ◽

Red Meat Intake ◽

Over Time ◽

Subsequent Risk

Introduction: Red meat consumption has been consistently associated with an increased risk of type 2 diabetes (T2D). However, it remains largely unknown whether changes in red meat intake are related to subsequent T2D risk. Methods: We followed 26,358 men in the Health Professionals Follow-up Study (HPFS, 1986-2006), 48,710 women in the Nurses’ Health Study (NHS, 1986-2006) and 74,077 women in NHS II (1991-2007). Diet was assessed by validated food frequency questionnaires and updated every 4 years. Incident T2D was confirmed by a validated supplementary questionnaire. Time-dependent Cox proportional hazard models were used to calculate relative risks (RRs) for changes in red meat consumption during a 4-year interval in relation to risk of T2D in the subsequent 4 years, with adjustment for age, family history, race, marital status, initial red meat consumption, initial and changes in other lifestyle factors (physical activity, smoking status, alcohol intake, and dietary quality). The results in the three cohorts were pooled by inverse-variance-weighted random-effects meta-analyses. Results: During 1,965,911 person-years of follow-up, we documented 7,521 incident T2D cases. In the multivariate-adjusted models, increasing red meat intake during a 4-year interval was associated with an increased risk of subsequent 4-year T2D risk in each cohort (all P-trend <0.001), and the pooled RR for one serving/d increment of red meat consumption was 1.30 (95% CI: 1.23, 1.38). The RR was attenuated to 1.20 (95% CI: 1.13, 1.27) after adjustment for baseline body mass index and concurrent weight change. We found significant interaction between initial red meat consumption and changes in red meat consumption with the subsequent risk of T2D; among participants with initial low (<2 servings/wk) or moderate (2-6 servings/wk) levels of red meat consumption, an increase of one serving/d during a 4-year interval was related to an elevated risk of incident T2D in the subsequent 4 years, and the pooled RR was 1.99 (95% CI: 1.47, 2.70) and 1.51 (95% CI: 1.25, 1.81), respectively. However, the association was much weaker (pooled RR 1.16; 95% CI: 1.05, 1.27) in individuals with high initial red meat consumption levels (≥1 serving/d), and the association was not linear in the HPFS and NHS II. Conclusions: Increasing red meat consumption over time is associated with an elevated subsequent risk of T2D, and the association is partly mediated by body weight changes. The association also depends on the initial red meat consumption levels. Our results add further evidence that limiting red meat consumption over time can confer benefits on diabetes prevention.

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A Mediterranean-style eating pattern with lean, unprocessed red meat has cardiometabolic benefits for adults who are overweight or obese in a randomized, crossover, controlled feeding trial

American Journal of Clinical Nutrition ◽

10.1093/ajcn/nqy075 ◽

2018 ◽

Vol 108 (1) ◽

pp. 33-40 ◽

Cited By ~ 12

Author(s):

Lauren E O'Connor ◽

Douglas Paddon-Jones ◽

Amy J Wright ◽

Wayne W Campbell

Keyword(s):

Risk Factors ◽

Blood Pressure ◽

Density Lipoprotein ◽

Red Meat ◽

Cardiometabolic Disease ◽

Eating Patterns ◽

Feeding Trial ◽

Eating Pattern ◽

Meat Intake ◽

Red Meat Intake

ABSTRACT Background A Mediterranean-style eating pattern (Mediterranean Pattern) is often described as being low in red meat. Research shows that lean, unprocessed red meat can be incorporated into healthy eating patterns to improve cardiometabolic disease (CMD) risk factors. Objective We assessed the effects of consuming different amounts of lean, unprocessed red meat in a Mediterranean Pattern on CMD risk factors. We hypothesized that consuming a Mediterranean Pattern would improve CMD risk factors and that red meat intake would not influence these improvements. Design In an investigator-blinded, randomized, crossover, controlled feeding trial, 41 subjects [mean ± SD age: 46 ± 2 y; mean ± SD body mass index (kg/m2): 30.5 ± 0.6] were provided with a Mediterranean Pattern for two 5-wk interventions separated by 4 wk of self-selected eating. The Mediterranean Patterns contained ∼500 g [typical US intake (Med-Red)] and ∼200 g [commonly recommended intake in heart-healthy eating patterns (Med-Control)] of lean, unprocessed beef or pork per week. Red meat intake was compensated by poultry and other protein-rich foods. Baseline and postintervention outcomes included fasting blood pressure, serum lipids, lipoproteins, glucose, insulin, and ambulatory blood pressure. The presented results were adjusted for age, sex, and body mass at each time point (P < 0.05). Results Total cholesterol decreased, but greater reductions occurred with Med-Red than with Med-Control (−0.4 ± 0.1 and −0.2 ±0.1 mmol/L, respectively, intervention × time = 0.045]. Low-density lipoprotein decreased with Med-Red but was unchanged with Med-Control [−0.3 ± 0.1 and −0.1 ± 0.1 mmol/L, respectively, intervention × time = 0.038], whereas high-density lipoprotein (HDL) concentrations decreased nondifferentially [−0.1 ± 0.0 mmol/L]. Triglycerides, total cholesterol:HDL, glucose, and insulin did not change with either Med-Red or Med-Control. All blood pressure parameters improved, except during sleep, independent of the red meat intake amount. Conclusions Adults who are overweight or moderately obese may improve multiple cardiometabolic disease risk factors by adopting a Mediterranean-style eating pattern with or without reductions in red meat intake when red meats are lean and unprocessed. This trial was registered at clinicaltrials.gov as NCT02573129.

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Red Meat Intake and Glycemic and Insulinemic Risk Factors for Type 2 Diabetes: A Systematic Review and Meta-Analysis

Current Developments in Nutrition ◽

10.1093/cdn/nzab041_037 ◽

2021 ◽

Vol 5 (Supplement_2) ◽

pp. 522-522

Author(s):

Lisa Sanders ◽

Meredith Wilcox ◽

Kevin Maki

Keyword(s):

Risk Factors ◽

Systematic Review ◽

Glucose Tolerance ◽

Fasting Glucose ◽

Meta Analysis ◽

Postprandial Glucose ◽

Red Meat ◽

Meat Intake ◽

Red Meat Intake

Abstract Objectives Results from observational studies have suggested an association of red meat intake with increased risk of type 2 diabetes (T2D). However, results from randomized controlled trials (RCTs) have not shown clear evidence to support a mechanistic link between red meat intake and T2D risk factors. The objective of this systematic review and meta-analysis was to evaluate the impact of red meat intake on markers of glucose tolerance, including fasting glucose and insulin, postprandial glucose and insulin, insulin sensitivity and glycated hemoglobin (HbA1c). Methods A systematic review and meta-analysis was conducted on RCTs evaluating the effect of red meat intake, compared to lower or no red meat intake, on markers of glucose tolerance in adults. A search of PubMed yielded 17 relevant RCTs. Pooled estimates were expressed as standardized mean differences (SMD) between the red meat intervention and the control intervention with less or no red meat. Results Compared to diets with little or no red meat intake, there was no significant impact of red meat intake on insulin sensitivity (SMD: −0.12; 95% CI: −0.43, 0.19), insulin resistance (SMD: 0.23; 95% CI: −0.22, 0.68), fasting glucose (SMD: 0.12; 95% CI: −0.06, 0.30), fasting insulin (SMD: 0.16; 95% CI: −0.10, 0.42) or HbA1c (SMD: 0.00; 95% CI: −0.42, 0.43). Red meat intake modestly, but significantly, reduced postprandial glucose (SMD: −0.46; 95% CI: −0.77, −0.16; P < 0.003) compared to diets with little or no red meat intake in a small number of studies (n = 3). However, there was no effect on postprandial insulin (SMD: −0.74; 95% CI: −1.64, 0.16). Conclusions The results of this meta-analysis suggest red meat intake does not impact several glycemic and insulinemic risk factors for T2D. Thus, it is unclear whether there is a causal relationship with red meat intake and T2D risk or if other confounding lifestyle factors may be driving the observed association. Further investigations are needed, particularly on other markers of glucose tolerance, such as pancreatic beta-cell function, to better understand whether a causal relationship exists between red meat intake and risk of T2D. PROSPERO Registration: CRD42020176059 Funding Sources This research was funded by Beef Checkoff.

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