Unprocessed red and processed meats and risk of coronary artery disease and type 2 diabetes–an updated review of the evidence
Open accessAbstract
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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Associations have been seen between major food sources of saturated fat, such as red and processed meat, and development of T2DM, though dairy products, notably fermented dairy, may be protective.
“Associations have been seen between major food sources of saturated fat, such as red and processed meat, and development of T2DM (152,153), though dairy products, notably fermented dairy, may be protective (154,155).”
From Food Consumption and its Impact on Cardiovascular Disease: Importance of Solutions Focused on the Globalized Food System (2015) · cites this paper as [153]
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- Authors
- Micha, R., Michas, G., & Mozaffarian, D.
- Affiliations
- Harvard University (US)
- Brigham and Women's Hospital (US)
- Corresponding author
- Mozaffarian, Dariush
- Venue
- Current Atherosclerosis Reports
- Published
- 2012-09-22
- Volume
- 14
- Issue
- 6
- Pages
- 515-524
- ISSN
- 1523-3804 (ISSN-L)
- 1534-6242
- PMC
- PMC3483430
- OpenAlex
- W2034819178
- Cited by
- 502
- References
- 60
- Citations by year
- 2026: 17 · 2025: 27 · 2024: 43 · 2023: 45 · 2022: 48 · 2021: 58 · 2020: 38 · 2019: 49 · 2018: 40 · 2017: 39 · 2016: 37 · 2015: 26 · 2014: 21 · 2013: 13
- FWCI
- 2.99
- Type
- journal article
- Language
- en
- Open access
- green
- www.ncbi.nlm.nih.gov
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Current Atherosclerosis Reports (publishedVersion)
- PubMed (publishedVersion)
- Europe PMC (PubMed Central) (acceptedVersion)
- PubMed Central (acceptedVersion)
- Funders
- National Heart, Lung, and Blood Institute (R01HL094555)
- Topics
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Keywords
- processed meat, unprocessed red meat, coronary artery disease, type 2 diabetes, sodium content, heme iron, dietary cholesterol, cardiometabolic risk, meat consumption, preservatives
- MeSH terms
- Coronary Artery Disease, Diabetes Mellitus, Type 2, Diet, Humans, Meat Products, Prospective Studies, Risk
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