Processing of meats and cardiovascular risk: time to focus on preservatives
Open accessAbstract
Dietary guidelines emphasize selecting lean (low-fat) meats to reduce saturated fat and cholesterol, but growing evidence suggests that health effects may relate to other ingredients, such as sodium, heme iron, or L-carnitine. Understanding how meats influence health, and on which nutrients this relationship depends, is essential to advise consumer choices, set guidelines, and inform food reformulations. A recent study published in BMC Medicine involving 448,568 participants in 10 European countries, provides important evidence in this regard. After multivariate adjustment, intake of unprocessed red meat was not significantly associated with total or cause-specific mortality; conversely, intake of processed meat was associated with a 30% higher rate of cardiovascular disease (CVD) (per 50 g/day, relative risk 1.30, 95% confidence interval 1.17 to 1.45) and also higher cancer mortality. These findings are consistent with our previous meta-analysis, based on smaller studies, showing strong associations of processed meats, but not unprocessed meats, with CVD. Preservatives are the notable difference; the calculated blood-pressure effects of sodium differences (around 400% higher in processed meats) explain most of the observed higher risk. Although unprocessed red meats seem to be relatively neutral for CVD, healthier choices are available, including fish, nuts, legumes, fruits, and vegetables. Public-health guidance should prioritize avoidance of processed meats, including the low-fat deli meats currently marketed as healthy choices, and the food industry should substantially reduce sodium and other preservatives in processed meats. See related research article here http://www.biomedcentral.com/1741-7015/11/63.
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Intake of yogurt, but not milk, is consistently associated with lower incidence of diabetes; cheese intake also associates with lower diabetes risk in several although not all studies.
“For example, intake of yogurt, but not milk, is consistently associated with lower incidence of diabetes; while intake of cheese, which has high calorie, fat, and saturated fat content, also associates with lower diabetes risk in several although not all studies.57, 179-184, 224, 226-228”
From Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity: A Comprehensive Review (2016) · cites this paper as [183]
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- Authors
- Micha, R., Michas, G., Lajous, M., & Mozaffarian, D.
- Affiliations
- Harvard University (US)
- Brigham and Women's Hospital (US)
- Corresponding author
- Mozaffarian, Dariush
- Venue
- BMC Medicine
- Published
- 2013-05-23
- Volume
- 11
- Issue
- 1
- Pages
- 136-136
- ISSN
- 1741-7015 (ISSN-L)
- PMC
- PMC3680013
- OpenAlex
- W2148337791
- Cited by
- 93
- References
- 16
- Citations by year
- 2026: 3 · 2025: 4 · 2024: 2 · 2023: 7 · 2022: 11 · 2021: 11 · 2020: 5 · 2019: 8 · 2018: 5 · 2017: 12 · 2016: 6 · 2015: 10 · 2014: 6 · 2013: 3
- FWCI
- 8.52
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- BMC Medicine (publishedVersion, cc-by)
- Europe PMC (PubMed Central) (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- Digital Access to Scholarship at Harvard (DASH) (Harvard University) (submittedVersion, cc-by)
- HAL (submittedVersion, other-oa)
- Funders
- Brigham and Women's Hospital
- Institut National de la Santé et de la Recherche Médicale
- National and Kapodistrian University of Athens
- Agricultural University of Athens
- National Institutes of Health
- 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, cardiovascular disease, meat preservatives, sodium, cardiovascular mortality, cancer mortality, unprocessed red meat, dietary guidelines, food reformulation, heme iron, L-carnitine
- MeSH terms
- Cardiovascular Diseases, Diet, Feeding Behavior, Female, Humans, Male, Meat, Neoplasms
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