Cited by 505Nutritional Studies and DietMeat and Animal Product QualityConsumer Attitudes and Food Labeling

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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

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Micha, Renata, Michas, Georgios, Mozaffarian, Dariush·2012·Current Atherosclerosis Reports

DOI 10.1007/s11883-012-0282-8PMC PMC3483430

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Abstract

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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Authors: Micha, R., Michas, G., & Mozaffarian, D.
Affiliations: Harvard University (US)
Brigham and Women's Hospital (US)
Corresponding author: Mozaffarian, Dariush
ORCID: Micha, Renata
Mozaffarian, Dariush
Venue: Current Atherosclerosis Reports
Publisher: Springer Science and Business Media LLC
Published: 2012-09-22
Volume: 14
Issue: 6
Pages: 515-524
ISSN: 1523-3804 (ISSN-L)
1534-6242
DOI: 10.1007/s11883-012-0282-8
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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Unprocessed red and processed meats and risk of coronary artery disease and type 2 diabetes–an updated review of the evidence

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