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

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dc.contributor.authorLenighan, Yvonne M.
dc.contributor.authorNugent, Anne P.
dc.contributor.authorLi, Kaifeng F.
dc.contributor.authorBrennan, Lorraine
dc.contributor.authorWalton, Janette
dc.contributor.authorFlynn, Albert
dc.contributor.authorRoche, Helen M.
dc.contributor.authorMcNulty, Breige A.
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.contributor.funderHealth Research Boarden
dc.date.accessioned2017-09-13T14:05:54Z
dc.date.available2017-09-13T14:05:54Z
dc.date.issued2017-08-23
dc.date.updated2017-09-13T13:55:33Z
dc.description.abstractEvidence 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.sponsorshipIrish 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.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationLenighan, 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/S0007114517002008en
dc.identifier.doi10.1017/S0007114517002008
dc.identifier.endpage228en
dc.identifier.issn0007-1145
dc.identifier.issued3en
dc.identifier.journaltitleBritish Journal of Nutritionen
dc.identifier.startpage222en
dc.identifier.urihttps://hdl.handle.net/10468/4696
dc.identifier.volume118en
dc.language.isoenen
dc.publisherCambridge University Press (CUP)en
dc.rights© The Authors 2017. Published by Cambridge University Press on behalf of The Nutrition Society.en
dc.subjectProcessed red meaten
dc.subjectCVDen
dc.subjectType 2 diabetesen
dc.subjectDietary pattern analysisen
dc.titleProcessed red meat contribution to dietary patterns and the associated cardio-metabolic outcomesen
dc.typeArticle (peer-reviewed)en
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