
Unprocessed Red and Processed Meats and Risk of Coronary Artery Disease and Type 2 Diabetes An Updated Review of the Evidence
Unprocessed Red and Processed Meats and Risk of Coronary Artery Disease and Type 2 Diabetes An Updated Review of the Evidence
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Unprocessed Red and Processed Meats and Risk of Coronary Artery Disease and Type 2 Diabetes An Updated Review of the Evidence
Renata Micha, Georgios Michas, and Dariush Mozaffarian
Growing evidence suggests that effects of red meat consumption on coronary heart disease (CHD) and type 2 diabetes could vary depending on processing. We reviewed the evidence for effects of unprocessed (fresh/frozen) red and processed (using sodium/other preservatives) meat consumption on CHD and diabetes. In meta-analyses of prospective cohorts, higher risk of CHD is seen with processed meat consumption (RR per 50 g: 1.42, 95 %CI = 1.071.89), but a smaller increase or no risk is seen with unprocessed meat consumption. Differences in sodium content (~400 % higher in processed meat) appear to account for about two-thirds of this risk difference. In similar analyses, both unprocessed red and processed meat consumption are associated with incident diabetes, with higher risk per g of processed (RR per 50 g: 1.51, 95 %CI = 1.251.83) v
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