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10 Οκτ 2022 · A systematic review of evidence from trials evaluating the effect of red meat on cardiovascular risk factors highlighted this replacement effect, showing that the harmful impact of red...
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Metrics - Health effects associated with consumption of...
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Full Size Table - Health effects associated with consumption...
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Full Size Image - Health effects associated with consumption...
- Extended Data Fig. 3 Red Meat Consumption and Ischemic Stroke
Extended Data Fig. 3 Red Meat Consumption and Ischemic...
- Extended Data Fig. 1 Prisma Flow Diagram of Unprocessed Red Meat Data Seeking Approach
Extended Data Fig. 1 Prisma Flow Diagram of Unprocessed Red...
- Extended Data Fig. 2 Red Meat Consumption and Type 2 Diabetes
Extended Data Fig. 2 Red Meat Consumption and Type 2...
- Metrics
Here, a comprehensive summary is provided of the accumulated evidence based on prospective cohort studies regarding the potential adverse health effects of red meat consumption on major chronic diseases, such as diabetes, coronary heart disease, heart failure, stroke and cancer at several sites, and mortality.
• Excess consumption of red meat and processed meat is associated with increased risk of noncommunicable diseases (NCDs). • Current health recommendations suggest that red meat consumption should be between 98 g and 500 g per week for adults. • A reduction of 14% in the consumption of red and processed meat in upper-middle income countries,
2 Απρ 2022 · According to the GBD 2019 analysis, 1 the relative risk of suffering an ischaemic stroke, an intracerebral haemorrhage, or a subarachnoid haemorrhage for people aged 55–59 years who are consuming 50 g per day of red meat versus those consuming no red meat is 1·20 [95% CI 1·11–1·26], 1·20 [1·1–1·28], and 1·20 [1·1–1·28 ...
11 Μαΐ 2019 · Among unhealthy food groups, consumption of sodium and sugar-sweetened beverages were higher than the optimal level in nearly every region. Red meat consumption was highest in Australasia, southern Latin America, and tropical Latin America.
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.
Recent evidence from large prospective US and European cohort studies and from meta-analyses of epidemiological studies indicates that the long-term consumption of increasing amounts of red meat and particularly of processed meat is associated with an increased risk of total mortality, cardiovascula ….
