Higher red meat intake in early adulthood is associated with increased risk of breast cancer; substitution with different protein sources such as legumes and poultry may help

AbstractObjectivesTo study total, processed, and unprocessed red meat in relation to risk of coronary heart disease (CHD) and to estimate the effects of substituting other protein sources for red meat with CHD risk.DesignProspective cohort study with repeated measures of diet and lifestyle factors.SettingHealth Professionals Follow-Up Study cohort, United States, 1986-2016.Participants43 272 men without cardiovascular disease or cancer at baseline.Main outcome measuresThe primary outcome was total CHD, comprised of acute non-fatal myocardial infarction or fatal CHD. Cox models were used to estimate hazard ratios and 95% confidence intervals across categories of red meat consumption. Substitution analyses were conducted by comparing coefficients for red meat and the alternative food in models, including red meat and alternative foods as continuous variables.ResultsDuring 1 023 872 person years of follow-up, 4456 incident CHD events were documented of which 1860 were fatal. After multivariate adjustment for dietary and non-dietary risk factors, total, unprocessed, and processed red meat intake were each associated with a modestly higher risk of CHD (hazard ratio for one serving per day increment: 1.12 (95% confidence interval 1.06 to 1.18) for total red meat, 1.11 (1.02 to 1.21) for unprocessed red meat, and 1.15 (1.06 to 1.25) for processed red meat). Compared with red meat, the intake of one serving per day of combined plant protein sources (nuts, legumes, and soy) was associated with a lower risk of CHD (0.86 (0.80 to 0.93) compared with total red meat, 0.87 (0.79 to 0.95) compared with unprocessed red meat, and 0.83 (0.76 to 0.91) compared with processed red meat). Substitutions of whole grains and dairy products for total red meat and eggs for processed red meat were also associated with lower CHD risk.ConclusionsSubstituting high quality plant foods such as legumes, nuts, or soy for red meat might reduce the risk of CHD. Substituting whole grains and dairy products for total red meat, and eggs for processed red meat, might also reduce this risk.

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Red Meat Intake and Risk of Breast Cancer Among Premenopausal Women

Obstetrical & Gynecological Survey ◽

10.1097/01.ogx.0000256745.38252.78 ◽

2007 ◽

Vol 62 (3) ◽

pp. 180-181

Author(s):

Eunyoung Cho ◽

Wendy Y. Chen ◽

David J. Hunter ◽

Meir J. Stampfer ◽

Graham A. Colditz ◽

...

Keyword(s):

Breast Cancer ◽

Premenopausal Women ◽

Red Meat ◽

Meat Intake ◽

Red Meat Intake

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Red and White Meat Intake in Relation to Mental Disorders in Iranian Adults

Frontiers in Nutrition ◽

10.3389/fnut.2021.710555 ◽

2021 ◽

Vol 8 ◽

Author(s):

Shiva Kazemi ◽

Ammar Hassanzadeh Keshteli ◽

Parvane Saneei ◽

Hamid Afshar ◽

Ahmad Esmaillzadeh ◽

...

Keyword(s):

Psychological Distress ◽

Mental Disorders ◽

Meat Consumption ◽

Red Meat ◽

Depression Symptoms ◽

White Meat ◽

Meat Intake ◽

Distress Symptoms ◽

Increased Risk ◽

Red Meat Intake

Background: The association between meat consumption and mental disorders is less investigated in Iranian population. We examined the association between meat consumption and prevalence of symptoms of depression, anxiety, and psychological distress in Iranian adults.Methods: This cross-sectional study included 3,362 participants aged 18–55 years old. A dish-based 106-item semiquantitative food frequency questionnaire (FFQ) was used to assess usual dietary intake of study population. Hospital Anxiety and Depression Scale (HADS) and General Health Questionnaire (GHQ), all validated in Iranian population, were applied to collect data on symptoms of anxiety, depression, and psychological distress, respectively.Results: The prevalence of symptoms of depression, anxiety, and psychological distress in the study population was 28.6, 13.6, and 22.6%, respectively. After considering potential confounders, individuals in the top quartile of red meat intake had 43% increased risk of depression symptoms [odds ratio (OR) = 1.43; 95% CI: 1.09–1.89] compared to those in the first quartile. No significant relation was observed between red meat intake and anxiety or psychological distress symptoms. White meat consumption was not associated with mental disorders. Stratified analysis by sex showed that male participants in the highest quartile of red meat intake had 92% greater risk of depression symptoms (95% CI: 1.17–3.15) than those individuals in the lowest category. Red and white meat intake was not associated with mental disorders in women. In overweight or obese individuals, despite lack of any association between red meat intake and mental disorders, high intake of white meat was associated with a lower odds of psychological distress symptoms (OR = 0.64; 95% CI: 0.42–0.99) and a lower risk of depression symptoms (OR = 0.68; 95% CI: 0.45–1.00). In normal-weight participants, those in the highest quartile of red meat intake had greater odds for depression symptoms than those in the lowest quartile (OR = 1.66; 95% CI: 1.14–2.42).Conclusions: We found that red meat consumption was associated with increased risk of depression symptoms, especially in men, and normal-weight participants. In overweight or obese participants, white meat intake was inversely associated with psychological distress symptoms.

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Red and white meat intake in relation to mental disorders in adults

10.21203/rs.3.rs-16246/v1 ◽

2020 ◽

Author(s):

Shiva Kazemi ◽

Ammar Hassanzadeh Keshteli ◽

Parvane Saneei ◽

Hamid Afshar ◽

Ahmad Esmaillzadeh ◽

...

Keyword(s):

Psychological Distress ◽

Mental Disorders ◽

General Health Questionnaire ◽

Depression Scale ◽

Red Meat ◽

Normal Weight ◽

White Meat ◽

Meat Intake ◽

Increased Risk ◽

Red Meat Intake

Abstract Background The association between meat intake and mental disorders are less investigated and the findings are contradicting. We aimed to examine the association between meat intake and depression, anxiety and psychological distress in Iranian adults. Methods This cross-sectional study included 3362 subjects with 18-55 years old. A dish-based 106-item semi-quantitative food frequency questionnaire (FFQ), Hospital Anxiety and Depression Scale (HADS), General Health Questionnaire (GHQ), all validated in Iranian population, were applied to collect data on meat intake, anxiety, depression and psychological distress, respectively. Results The prevalence of depression, anxiety and psychological distress in the study population was 28.6, 13.6 and 22.6%, respectively. After considering potential confounders, individuals in top quartile of red meat intake had 43% increased risk of depression (OR=1.43; 95%CI: 1.09-1.89), compared to the first quartile. No significant relationship was observed between red meat intake and anxiety or psychological distress. White meat intake was not associated with mental disorders. Stratified analysis by gender showed that male participants in the highest quartile of red meat intake had 92% higher risk of depression (95%CI: 1.17-3.15). Red and white meat intake was not associated with mental disorders in women. In overweight or obese individuals, no association was found between red meat intake and mental disorders, while higher intake of white meat was significantly associated with lower odds of psychological distress (OR=0.64; 95%CI: 0.42-0.99) and marginally associated with lower risk of depression (OR= 0.68; 95%CI: 0.45-1.00). In normal weight participants, highest quartile of red meat intake associated with increased odds of depression (OR= 1.66; 95%CI: 1.14-2.42). Conclusions We found that higher intake of red meat was associated with increased risk of depression, especially in males and normal weight participants. In overweight or obese subjects, white meat intake was inversely associated with psychological distress.

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Red Meat Intake and Risk of Breast Cancer Among Premenopausal Women

Archives of Internal Medicine ◽

10.1001/archinte.166.20.2253 ◽

2006 ◽

Vol 166 (20) ◽

pp. 2253 ◽

Cited By ~ 127

Author(s):

Eunyoung Cho

Keyword(s):

Breast Cancer ◽

Premenopausal Women ◽

Red Meat ◽

Meat Intake ◽

Red Meat Intake

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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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Red Meat Intake is Associated With Increased Risk of Barrett's Esophagus

Gastroenterology ◽

10.1016/s0016-5085(11)61244-4 ◽

2011 ◽

Vol 140 (5) ◽

pp. S-309

Author(s):

Katarina B. Greer ◽

Jason de Roulet ◽

Cheryl L. Thompson ◽

Beth Bednarchik ◽

Gary W. Falk ◽

...

Keyword(s):

Barrett’S Esophagus ◽

Barrett's Esophagus ◽

Red Meat ◽

Meat Intake ◽

Increased Risk ◽

Red Meat Intake

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A Prospective Analysis of Red and Processed Meat Intake in Relation to Colorectal Cancer Incidence in the Black Women's Health Study

Current Developments in Nutrition ◽

10.1093/cdn/nzab036_030 ◽

2021 ◽

Vol 5 (Supplement_2) ◽

pp. 288-288

Author(s):

Ioanna Yiannakou ◽

Lauren E. Barber ◽

Shanshan Sheehy ◽

Julie R. Palmer ◽

Lynn Rosenberg ◽

...

Keyword(s):

African American ◽

African American Women ◽

Red Meat ◽

Health Study ◽

Processed Meat ◽

Meat Intake ◽

Processed Meats ◽

Increased Risk ◽

Red Meat Intake ◽

Red And Processed Meat

Abstract Objectives African Americans have the highest incidence of colorectal cancer (CRC) of any racial/ethnic group in the US. High intake of red and processed meats has been shown to increase CRC risk in populations of European ancestry, but evidence in African American populations is limited. The association between saturated and monounsaturated fatty acid intakes, the primary types of fat in red and processed meat, and CRC is inconclusive. Thus, we prospectively assessed the intake of red and processed meats and dietary saturated and monounsaturated fatty acids in relation to CRC risk, utilizing the Black Women's Health Study (BWHS, 1995–2018). Methods Dietary data were derived from validated food frequency questionnaires completed in 1995 and 2001 by 52,695 BWHS participants. Multivariable-adjusted hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated using Cox proportional hazards regression adjusted for energy, fiber, and discretionary fat. Results Over a median follow-up of 22 years, 564 women developed incident CRC. Total red meat intake was associated with a 25% increased risk of CRC per 100 g/day (HR = 1.25; 95% CI: 0.94–1.66), which was primarily due to intake of unprocessed red meat (HR = 1.33, 95% CI: 1.05–1.70). Processed meat and total saturated and monounsaturated fatty acid intakes were not associated with an increased risk of CRC. Conclusions Unprocessed red meat intake was associated with an increased risk of CRC in this cohort of African American women. The strong evidence, now including African American women, that red meat plays a role in the etiology of CRC suggests opportunities for prevention. Funding Sources This research was funded by National Institutes of Health grants U01 CA164974 and R01 CA058420, the Karin Grunebaum Cancer Research Foundation, and the Boston University Peter Paul Career Development Professorship.

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