TY - JOUR
T1 - Patterns of Red and Processed Meat Consumption and Risk for Cardiometabolic and Cancer Outcomes
T2 - A Systematic Review and Meta-analysis of Cohort Studies
AU - Vernooij, Robin W M
AU - Zeraatkar, Dena
AU - Han, Mi Ah
AU - El Dib, Regina
AU - Zworth, Max
AU - Milio, Kirolos
AU - Sit, Daegan
AU - Lee, Yung
AU - Gomaa, Huda
AU - Valli, Claudia
AU - Swierz, Mateusz J
AU - Chang, Yaping
AU - Hanna, Steven E
AU - Brauer, Paula M
AU - Sievenpiper, John
AU - de Souza, Russell
AU - Alonso-Coello, Pablo
AU - Bala, Malgorzata M
AU - Guyatt, Gordon H
AU - Johnston, Bradley C
N1 - Publisher Copyright:
© 2019 American College of Physicians. All rights reserved.
PY - 2019/11/19
Y1 - 2019/11/19
N2 - Background: Studying dietary patterns may provide insights into the potential effects of red and processed meat on health outcomes. Purpose: To evaluate the effect of dietary patterns, including different amounts of red or processed meat, on all-cause mortality, cardiometabolic outcomes, and cancer incidence and mortality. Data Sources: Systematic search of MEDLINE, EMBASE, the Cochrane Central Register of Controlled Trials, CINAHL, Web of Science, and ProQuest Dissertations & Theses Global from inception to April 2019 with no restrictions on year or language. Study Selection: Teams of 2 reviewers independently screened search results and included prospective cohort studies with 1000 or more participants that reported on the association between dietary patterns and health outcomes. Data Extraction: Two reviewers independently extracted data, assessed risk of bias, and evaluated the certainty of evidence using GRADE (Grading of Recommendations Assessment, Development and Evaluation) criteria. Data Synthesis: Eligible studies that followed patients for 2 to 34 years revealed low- to very-low-certainty evidence that dietary patterns lower in red and processed meat intake result in very small or possibly small decreases in all-cause mortality, cancer mortality and incidence, cardiovascular mortality, nonfatal coronary heart disease, fatal and nonfatal myocardial infarction, and type 2 diabetes. For all-cause, cancer, and cardiovascular mortality and incidence of some types of cancer, the total sample included more than 400 000 patients; for other outcomes, total samples included 4000 to more than 300 000 patients. Limitation: Observational studies are prone to residual confounding, and these studies provide low- or very-low-certainty evidence according to the GRADE criteria. Conclusion: Low- or very-low-certainty evidence suggests that dietary patterns with less red and processed meat intake may result in very small reductions in adverse cardiometabolic and cancer outcomes.
AB - Background: Studying dietary patterns may provide insights into the potential effects of red and processed meat on health outcomes. Purpose: To evaluate the effect of dietary patterns, including different amounts of red or processed meat, on all-cause mortality, cardiometabolic outcomes, and cancer incidence and mortality. Data Sources: Systematic search of MEDLINE, EMBASE, the Cochrane Central Register of Controlled Trials, CINAHL, Web of Science, and ProQuest Dissertations & Theses Global from inception to April 2019 with no restrictions on year or language. Study Selection: Teams of 2 reviewers independently screened search results and included prospective cohort studies with 1000 or more participants that reported on the association between dietary patterns and health outcomes. Data Extraction: Two reviewers independently extracted data, assessed risk of bias, and evaluated the certainty of evidence using GRADE (Grading of Recommendations Assessment, Development and Evaluation) criteria. Data Synthesis: Eligible studies that followed patients for 2 to 34 years revealed low- to very-low-certainty evidence that dietary patterns lower in red and processed meat intake result in very small or possibly small decreases in all-cause mortality, cancer mortality and incidence, cardiovascular mortality, nonfatal coronary heart disease, fatal and nonfatal myocardial infarction, and type 2 diabetes. For all-cause, cancer, and cardiovascular mortality and incidence of some types of cancer, the total sample included more than 400 000 patients; for other outcomes, total samples included 4000 to more than 300 000 patients. Limitation: Observational studies are prone to residual confounding, and these studies provide low- or very-low-certainty evidence according to the GRADE criteria. Conclusion: Low- or very-low-certainty evidence suggests that dietary patterns with less red and processed meat intake may result in very small reductions in adverse cardiometabolic and cancer outcomes.
KW - Cardiovascular Diseases/epidemiology
KW - Diet/adverse effects
KW - Humans
KW - Meat Products/adverse effects
KW - Neoplasms/epidemiology
KW - Red Meat/adverse effects
UR - http://www.scopus.com/inward/record.url?scp=85073538625&partnerID=8YFLogxK
U2 - 10.7326/M19-1583
DO - 10.7326/M19-1583
M3 - Article
C2 - 31569217
SN - 0003-4819
VL - 171
SP - 732
EP - 741
JO - Annals of Internal Medicine
JF - Annals of Internal Medicine
IS - 10
ER -