Red meat consumption: An overview of the risks and benefits
Red meat is long established as an important dietary source of protein and essential nutrients including iron, zinc and vitamin B12, yet recent reports that its consumption may increase the risk of cardiovascular disease (CVD) and colon cancer have led to a negative perception of the role of red mea...
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| Veröffentlicht in: | Meat science 2010, Vol.84 (1), p.1-13 |
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| creator | McAfee, Alison J. McSorley, Emeir M. Cuskelly, Geraldine J. Moss, Bruce W. Wallace, Julie M.W. Bonham, Maxine P. Fearon, Anna M. |
| description | Red meat is long established as an important dietary source of protein and essential nutrients including iron, zinc and vitamin B12, yet recent reports that its consumption may increase the risk of cardiovascular disease (CVD) and colon cancer have led to a negative perception of the role of red meat in health. The aim of this paper is to review existing literature for both the risks and benefits of red meat consumption, focusing on case–control and prospective studies. Despite many studies reporting an association between red meat and the risk of CVD and colon cancer, several methodological limitations and inconsistencies were identified which may impact on the validity of their findings. Overall, there is no strong evidence to support the recent conclusion from the World Cancer Research Fund (WCRF) report that red meat has a convincing role to play in colon cancer. A substantial amount of evidence supports the role of lean red meat as a positive moderator of lipid profiles with recent studies identifying it as a dietary source of the anti-inflammatory long chain (LC)
n−3 PUFAs and conjugated linoleic acid (CLA). In conclusion, moderate consumption of lean red meat as part of a balanced diet is unlikely to increase risk for CVD or colon cancer, but may positively influence nutrient intakes and fatty acid profiles, thereby impacting positively on long-term health. |
| doi_str_mv | 10.1016/j.meatsci.2009.08.029 |
| format | Article |
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n−3 PUFAs and conjugated linoleic acid (CLA). In conclusion, moderate consumption of lean red meat as part of a balanced diet is unlikely to increase risk for CVD or colon cancer, but may positively influence nutrient intakes and fatty acid profiles, thereby impacting positively on long-term health.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2009.08.029</identifier><identifier>PMID: 20374748</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Animals ; anti-inflammatory activity ; Cardiovascular disease ; cardiovascular diseases ; Cardiovascular Diseases - epidemiology ; case studies ; Cattle ; chronic diseases ; Colon cancer ; Colonic Neoplasms - epidemiology ; colorectal neoplasms ; conjugated linoleic acid ; Diet - adverse effects ; dietary fat ; dietary minerals ; dietary protein ; Fatty Acids - blood ; Fatty Acids, Omega-3 - administration & dosage ; Female ; food beliefs ; Food Handling ; health promotion ; Humans ; Ireland ; iron ; lean meat ; Lean red meat ; Linoleic Acids, Conjugated - administration & dosage ; Long-chain n−3 polyunsaturated fatty acids ; Male ; Meat - adverse effects ; Meat - analysis ; Meat - classification ; Meat Products - adverse effects ; nutrient content ; nutrition risk assessment ; Nutritive Value ; omega-3 fatty acids ; processed foods ; Processed meat ; prospective studies ; protein sources ; red meat ; Red meat consumption ; Risk Assessment ; Sex Characteristics ; United Kingdom ; vitamin B12 ; zinc</subject><ispartof>Meat science, 2010, Vol.84 (1), p.1-13</ispartof><rights>2009 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c454t-be8da85eb0fcd2d339431317b0e7ce0c8c65a81dfa455cc9ba6dee6631101d3</citedby><cites>FETCH-LOGICAL-c454t-be8da85eb0fcd2d339431317b0e7ce0c8c65a81dfa455cc9ba6dee6631101d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.meatsci.2009.08.029$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,778,782,3539,4012,27912,27913,27914,45984</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20374748$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>McAfee, Alison J.</creatorcontrib><creatorcontrib>McSorley, Emeir M.</creatorcontrib><creatorcontrib>Cuskelly, Geraldine J.</creatorcontrib><creatorcontrib>Moss, Bruce W.</creatorcontrib><creatorcontrib>Wallace, Julie M.W.</creatorcontrib><creatorcontrib>Bonham, Maxine P.</creatorcontrib><creatorcontrib>Fearon, Anna M.</creatorcontrib><title>Red meat consumption: An overview of the risks and benefits</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>Red meat is long established as an important dietary source of protein and essential nutrients including iron, zinc and vitamin B12, yet recent reports that its consumption may increase the risk of cardiovascular disease (CVD) and colon cancer have led to a negative perception of the role of red meat in health. The aim of this paper is to review existing literature for both the risks and benefits of red meat consumption, focusing on case–control and prospective studies. Despite many studies reporting an association between red meat and the risk of CVD and colon cancer, several methodological limitations and inconsistencies were identified which may impact on the validity of their findings. Overall, there is no strong evidence to support the recent conclusion from the World Cancer Research Fund (WCRF) report that red meat has a convincing role to play in colon cancer. A substantial amount of evidence supports the role of lean red meat as a positive moderator of lipid profiles with recent studies identifying it as a dietary source of the anti-inflammatory long chain (LC)
n−3 PUFAs and conjugated linoleic acid (CLA). In conclusion, moderate consumption of lean red meat as part of a balanced diet is unlikely to increase risk for CVD or colon cancer, but may positively influence nutrient intakes and fatty acid profiles, thereby impacting positively on long-term health.</description><subject>Animals</subject><subject>anti-inflammatory activity</subject><subject>Cardiovascular disease</subject><subject>cardiovascular diseases</subject><subject>Cardiovascular Diseases - epidemiology</subject><subject>case studies</subject><subject>Cattle</subject><subject>chronic diseases</subject><subject>Colon cancer</subject><subject>Colonic Neoplasms - epidemiology</subject><subject>colorectal neoplasms</subject><subject>conjugated linoleic acid</subject><subject>Diet - adverse effects</subject><subject>dietary fat</subject><subject>dietary minerals</subject><subject>dietary protein</subject><subject>Fatty Acids - blood</subject><subject>Fatty Acids, Omega-3 - administration & dosage</subject><subject>Female</subject><subject>food beliefs</subject><subject>Food Handling</subject><subject>health promotion</subject><subject>Humans</subject><subject>Ireland</subject><subject>iron</subject><subject>lean meat</subject><subject>Lean red meat</subject><subject>Linoleic Acids, Conjugated - administration & dosage</subject><subject>Long-chain n−3 polyunsaturated fatty acids</subject><subject>Male</subject><subject>Meat - adverse effects</subject><subject>Meat - analysis</subject><subject>Meat - classification</subject><subject>Meat Products - adverse effects</subject><subject>nutrient content</subject><subject>nutrition risk assessment</subject><subject>Nutritive Value</subject><subject>omega-3 fatty acids</subject><subject>processed foods</subject><subject>Processed meat</subject><subject>prospective studies</subject><subject>protein sources</subject><subject>red meat</subject><subject>Red meat consumption</subject><subject>Risk Assessment</subject><subject>Sex Characteristics</subject><subject>United Kingdom</subject><subject>vitamin B12</subject><subject>zinc</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE1v1DAQhq2qqF0KP4HWt54SxrGdOPRQVSu-pEpILJwtx55Qbzfx1k6K-Pd4laVXTnN55n1nHkLeMSgZsPr9thzQTMn6sgJoS1AlVO0JWTHV8EIwrk7JCji0BWsEnJPXKW0BgPFKnZHzCngjGqFW5OY7OnpIojaMaR72kw_jB3o30vCM8dnjbxp6Oj0gjT49JmpGRzscsfdTekNe9WaX8O1xXpDNp48_1l-K-2-fv67v7gsrpJiKDpUzSmIHvXWV47wVnHHWdICNRbDK1tIo5nojpLS27UztEOuas_yo4xfkekndx_A0Y5r04JPF3c6MGOakG85VLYUQmZQLaWNIKWKv99EPJv7RDPRBmt7qozR9kKZB6Swt710eG-ZuQPey9c9SBq4WoDdBm1_ZhP65qbLMnNkCr2UmbhcCs4dsLepcgqNF5yPaSbvg_3PEX1k1iVo</recordid><startdate>2010</startdate><enddate>2010</enddate><creator>McAfee, Alison J.</creator><creator>McSorley, Emeir M.</creator><creator>Cuskelly, Geraldine J.</creator><creator>Moss, Bruce W.</creator><creator>Wallace, Julie M.W.</creator><creator>Bonham, Maxine P.</creator><creator>Fearon, Anna M.</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><scope>FBQ</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>2010</creationdate><title>Red meat consumption: An overview of the risks and benefits</title><author>McAfee, Alison J. ; McSorley, Emeir M. ; Cuskelly, Geraldine J. ; Moss, Bruce W. ; Wallace, Julie M.W. ; Bonham, Maxine P. ; Fearon, Anna M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c454t-be8da85eb0fcd2d339431317b0e7ce0c8c65a81dfa455cc9ba6dee6631101d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Animals</topic><topic>anti-inflammatory activity</topic><topic>Cardiovascular disease</topic><topic>cardiovascular diseases</topic><topic>Cardiovascular Diseases - epidemiology</topic><topic>case studies</topic><topic>Cattle</topic><topic>chronic diseases</topic><topic>Colon cancer</topic><topic>Colonic Neoplasms - epidemiology</topic><topic>colorectal neoplasms</topic><topic>conjugated linoleic acid</topic><topic>Diet - adverse effects</topic><topic>dietary fat</topic><topic>dietary minerals</topic><topic>dietary protein</topic><topic>Fatty Acids - blood</topic><topic>Fatty Acids, Omega-3 - administration & dosage</topic><topic>Female</topic><topic>food beliefs</topic><topic>Food Handling</topic><topic>health promotion</topic><topic>Humans</topic><topic>Ireland</topic><topic>iron</topic><topic>lean meat</topic><topic>Lean red meat</topic><topic>Linoleic Acids, Conjugated - administration & dosage</topic><topic>Long-chain n−3 polyunsaturated fatty acids</topic><topic>Male</topic><topic>Meat - adverse effects</topic><topic>Meat - analysis</topic><topic>Meat - classification</topic><topic>Meat Products - adverse effects</topic><topic>nutrient content</topic><topic>nutrition risk assessment</topic><topic>Nutritive Value</topic><topic>omega-3 fatty acids</topic><topic>processed foods</topic><topic>Processed meat</topic><topic>prospective studies</topic><topic>protein sources</topic><topic>red meat</topic><topic>Red meat consumption</topic><topic>Risk Assessment</topic><topic>Sex Characteristics</topic><topic>United Kingdom</topic><topic>vitamin B12</topic><topic>zinc</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>McAfee, Alison J.</creatorcontrib><creatorcontrib>McSorley, Emeir M.</creatorcontrib><creatorcontrib>Cuskelly, Geraldine J.</creatorcontrib><creatorcontrib>Moss, Bruce W.</creatorcontrib><creatorcontrib>Wallace, Julie M.W.</creatorcontrib><creatorcontrib>Bonham, Maxine P.</creatorcontrib><creatorcontrib>Fearon, Anna M.</creatorcontrib><collection>AGRIS</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>McAfee, Alison J.</au><au>McSorley, Emeir M.</au><au>Cuskelly, Geraldine J.</au><au>Moss, Bruce W.</au><au>Wallace, Julie M.W.</au><au>Bonham, Maxine P.</au><au>Fearon, Anna M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Red meat consumption: An overview of the risks and benefits</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2010</date><risdate>2010</risdate><volume>84</volume><issue>1</issue><spage>1</spage><epage>13</epage><pages>1-13</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><abstract>Red meat is long established as an important dietary source of protein and essential nutrients including iron, zinc and vitamin B12, yet recent reports that its consumption may increase the risk of cardiovascular disease (CVD) and colon cancer have led to a negative perception of the role of red meat in health. 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n−3 PUFAs and conjugated linoleic acid (CLA). In conclusion, moderate consumption of lean red meat as part of a balanced diet is unlikely to increase risk for CVD or colon cancer, but may positively influence nutrient intakes and fatty acid profiles, thereby impacting positively on long-term health.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>20374748</pmid><doi>10.1016/j.meatsci.2009.08.029</doi><tpages>13</tpages></addata></record> |
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| language | eng |
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| source | MEDLINE; ScienceDirect Journals (5 years ago - present) |
| subjects | Animals anti-inflammatory activity Cardiovascular disease cardiovascular diseases Cardiovascular Diseases - epidemiology case studies Cattle chronic diseases Colon cancer Colonic Neoplasms - epidemiology colorectal neoplasms conjugated linoleic acid Diet - adverse effects dietary fat dietary minerals dietary protein Fatty Acids - blood Fatty Acids, Omega-3 - administration & dosage Female food beliefs Food Handling health promotion Humans Ireland iron lean meat Lean red meat Linoleic Acids, Conjugated - administration & dosage Long-chain n−3 polyunsaturated fatty acids Male Meat - adverse effects Meat - analysis Meat - classification Meat Products - adverse effects nutrient content nutrition risk assessment Nutritive Value omega-3 fatty acids processed foods Processed meat prospective studies protein sources red meat Red meat consumption Risk Assessment Sex Characteristics United Kingdom vitamin B12 zinc |
| title | Red meat consumption: An overview of the risks and benefits |
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