Processed red meat contribution to dietary patterns and the associated cardio-metabolic outcomes

Show simple item record Lenighan, Yvonne M. Nugent, Anne P. Li, Kaifeng F. Brennan, Lorraine Walton, Janette Flynn, Albert Roche, Helen M. McNulty, Breige A. 2017-09-13T14:05:54Z 2017-09-13T14:05:54Z 2017-08-23
dc.identifier.citation Lenighan, Y. M., Nugent, A. P., Li, K. F., Brennan, L., Walton, J., Flynn, A., Roche, H. M. and McNulty, B. A. (2017) 'Processed red meat contribution to dietary patterns and the associated cardio-metabolic outcomes', British Journal of Nutrition, 118(3), pp. 222-228. doi: 10.1017/S0007114517002008 en
dc.identifier.volume 118 en
dc.identifier.issued 3 en
dc.identifier.startpage 222 en
dc.identifier.endpage 228 en
dc.identifier.issn 0007-1145
dc.identifier.doi 10.1017/S0007114517002008
dc.description.abstract Evidence suggests that processed red meat consumption is a risk factor for CVD and type 2 diabetes (T2D). This analysis investigates the association between dietary patterns, their processed red meat contributions, and association with blood biomarkers of CVD and T2D, in 786 Irish adults (18–90 years) using cross-sectional data from a 2011 national food consumption survey. All meat-containing foods consumed were assigned to four food groups (n 502) on the basis of whether they contained red or white meat and whether they were processed or unprocessed. The remaining foods (n 2050) were assigned to twenty-nine food groups. Two-step and k-means cluster analyses were applied to derive dietary patterns. Nutrient intakes, plasma fatty acids and biomarkers of CVD and T2D were assessed. A total of four dietary patterns were derived. In comparison with the pattern with lower contributions from processed red meat, the dietary pattern with greater processed red meat intakes presented a poorer Alternate Healthy Eating Index (21·2 (sd 7·7)), a greater proportion of smokers (29 %) and lower plasma EPA (1·34 (sd 0·72) %) and DHA (2·21 (sd 0·84) %) levels (P<0·001). There were no differences in classical biomarkers of CVD and T2D, including serum cholesterol and insulin, across dietary patterns. This suggests that the consideration of processed red meat consumption as a risk factor for CVD and T2D may need to be re-assessed. en
dc.description.sponsorship Irish Department of Agriculture, Food and the Marine (under the National Development Plan (2007–2013) (grant no. 13/F/514)); Health Research Board (under their joint Food for Health Research Initiative (2007–2012) (grant no. FHRIUCC2)) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Cambridge University Press (CUP) en
dc.rights © The Authors 2017. Published by Cambridge University Press on behalf of The Nutrition Society. en
dc.subject Processed red meat en
dc.subject CVD en
dc.subject Type 2 diabetes en
dc.subject Dietary pattern analysis en
dc.title Processed red meat contribution to dietary patterns and the associated cardio-metabolic outcomes en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Janette Walton, Firm Programme, University College Cork, Cork, Ireland. +353-21-490-3000 Email: en
dc.internal.availability Full text available en Access to this article is restricted until 12 months after publication by request of the publisher. en 2018-08-23 2017-09-13T13:55:33Z
dc.description.version Published Version en
dc.internal.rssid 410901885
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.contributor.funder Health Research Board en
dc.description.status Peer reviewed en
dc.identifier.journaltitle British Journal of Nutrition en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress en
dc.internal.IRISemailaddress en

Files in this item

This item appears in the following Collection(s)

Show simple item record

This website uses cookies. By using this website, you consent to the use of cookies in accordance with the UCC Privacy and Cookies Statement. For more information about cookies and how you can disable them, visit our Privacy and Cookies statement