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Processed red meat consumption may increase risk for HF
Men who consumed higher amounts of processed red meat had a significantly higher risk for HF and related mortality compared with men whose consumption was lower, according to findings from a recent prospective study.
Researchers evaluated data from 37,035 men enrolled in the population-based, prospective Cohort of Swedish Men, which was established in 1997. The men were aged 45 to 79 years and had no history of HF, ischemic heart disease or cancer at enrollment. Consumption of processed and unprocessed meat was determined via responses to a 96-item self-administered food-frequency questionnaire in 1997. Follow-up for HF incidence and mortality was conducted from 1998 until HF diagnosis, death or Dec. 31, 2010.
Pork, beef/veal and minced meat were classified as unprocessed meats; sausage, cold cuts, liver pate and blood pudding/sausages were identified as processed meats. The researchers said dishes such as hamburger or ground beef were classified as unprocessed meat because they are typically prepared without food additives in Sweden.
“To the best of our knowledge, there are no studies of HF incidence and HF mortality in relation to consumption of processed and unprocessed red meat separately,” the researchers wrote.
HF developed in 2,891 men and resulted in 266 deaths during the mean 11.8 years of follow-up. Multivariate analysis indicated a significant association between higher consumption of processed meat and risk for HF (≥75 g/day vs. <25 g/day: HR=1.28; 95% CI, 1.1-1.48) and HF-related mortality (≥75 g/day vs. <25 g/day: HR=2.43; 95% CI, 1.52-3.88). No association was observed between consumption of unprocessed meat and HF incidence or related mortality. Further adjustment for history of hypertension, elevated cholesterol and diabetes did not significantly alter results.
For each additional 50 g/day of processed red meat, the risk for HF increased by 8% and the risk for HF mortality increased by 38%, according to dose-response analysis.
“These results, if confirmed, are in accordance with the previously reported positive associations between processed red meat consumption and risk of other CVD[s] and cancer, and provide further support to the recommendation to limit consumption of processed red meat,” the researchers concluded.
Disclosure: The researchers report no relevant financial disclosures.