Meat consumption

Peer-Reviewed Scientific Articles​

Consumption of meat, traditional and modern processed meat and colorectal cancer risk among the Moroccan population: A large‐scale case–control study


Journal: International Journal of Caner

Publication Date: 09/2019

Summary: Our study showed similar associations between the consumption of red meat and CRC risk in Morocco as in developed countries, while inverse associations were found for traditional processed meat products. This is the first study to investigate the differential effects of traditional versus westernized processed meat products in a developing country.

Key Takeaways

In countries such as Morocco the consumption of western processed meats led to similar rates of colorectal cancer, but meats that were processed in ways traditional to Morocco had an inverse relationship with colorectal cancer.

A Diet Low in Red and Processed Meat Does Not Reduce Rate of Crohn’s Disease Flares


Journal: Gastroenterology

Publication Date: 07/2019

Summary: In an analysis of data from the FACES trial, we found that among patients with CD in remission, level of red and processed meat consumption was not associated with time to symptomatic relapse

Key Takeaways

Decreased consumption of red meat did not lead to less flare ups in Chron's Disease patients.

Red meat and processed meat intake and risk of colorectal cancer a population-based case–control study


Journal: European Journal of Cancer Prevention

Publication Date: 07/2019

Summary: Prospective study examining meat intake and risk of colorectal cancer in Jewish and Arab residents of Northern Israel. Overall red meat consumption was associated weakly with CRC risk, significant only for lamb and pork, but not for beef, irrespective of tumor location. Processed meat was associated with mild CRC risk.

Key Takeaways

Lamb and pork only had a weak association with colorectal cancer, and beef had no association with colorectal cancer.

Effects of Total Red Meat Consumption on Glycemic Control and Inflammation: A Systematically Searched Meta-analysis and Meta-regression of Randomized Controlled Trials (OR22-08-19)


Journal: Current Developments in Nutrition

Publication Date: 06/2019

Summary: Consuming ≥ vs <0.5 servings/d of red meat showed greater decreases in insulin when carbohydrates were replaced with red meat but lesser decreases in HOMA-IR when macronutrient distributions were matched between intervention and control eating patterns.

Key Takeaways

In individuals with cardiometabolic disease, replacing carbohydrate calories with red meat showed greater reduction in insulin.

Potential effects of reduced red meat compared with increased fiber intake on glucose metabolism and liver fat content: a randomized and controlled dietary intervention study


Journal: The American Journal of Clinical Nutrition

Publication Date: 02/2019

Summary: Our data indicate that caloric restriction leads to a marked improvement in glucose metabolism and body-fat composition, including liver-fat content. The marked reduction in liver fat might be mediated via changes in ferritin levels. In the context of caloric restriction, there seems to be no additional beneficial impact of reduced red meat intake and increased fiber intake on the improvement in cardiometabolic risk parameters.

Key Takeaways

Reducing red meat has no impact on heart disease and metabolic disease. Increasing fiber also has no impact, but calorie restriction leads to improvement.

Dietary meat and protection against sarcopenia


Journal: Meat Science

 Publication Date: 10/2018

Summary: nutritive strategies of relevance for sarcopenia involve fortifying the nutrient value of different meats. Studies on muscle cells and animal models of muscle wasting, have identified the therapeutic potential of the amino acid, glycine, to reduce inflammation, attenuate muscle atrophy, and re-sensitize muscle to anabolic stimuli. Glycine supplementation or feeding animal products with a high glycine content (e.g. gelatin), could represent simple and effective nutritional strategies as part of a suite of therapies to attenuate sarcopenia.

Key Takeaways

Muscle loss with age may be mitigated by supplementing the diet with animal products that contain glycine such as gelatin.

Controversy on the correlation of red and processed meat consumption with colorectal cancer risk: an Asian perspective.


Journal: Critical Reviews in Food Science and Nutrition

Publication Date: 09/2018

Summary: Meta analysis of link between processed meat consumption and colorectal cancer in Asian populations. Most studies conducted in Asia showed that processed meat consumption is not related to the onset of cancer. Moreover, there have been no reports showing significant correlation between various factors that directly or indirectly affect colorectal cancer incidence, including processed meat products types, raw meat types, or cooking methods. 

Key Takeaways

Meat of all types from raw to cooked to processed are not associated with increased risk of colon cancer.

Association between red meat consumption and colon cancer: A systematic review of experimental results


Journal: Experimental Biology and Medicine

Publication Date: 02/2017

Summary: There is currently insufficient evidence to confirm a mechanistic link between the intake of red meat as part of a healthy dietary pattern and colorectal cancer risk.

Key Takeaways

There is no good evidence to link meat consumption to colorectal cancer risk

Total red meat intake of ≥0.5 servings/d does not negatively influence cardiovascular disease risk factors: a systemically searched meta-analysis of randomized controlled trials.


Journal: American Journal of Clinical Nutrition

Publication Date: 01/2017

Summary: The results from this systematically searched meta-analysis of RCTs support the idea that the consumption of ≥0.5 servings of total red meat/d does not influence blood lipids and lipoproteins or blood pressures.

Key Takeaways

Meat consumption above .5 servings per day does not negatively influence cholesterol, triglycerides, or blood pressure.

Red meat consumption and healthy ageing: A review


Journal: Maturitas

 Publication Date: 02/2016

Summary: Review of relationship of meat intake and ageing. Despite warnings by the WHO against meat intake, there is not sufficient evidence linking meat intake, especially fresh meat intake to negative health outcomes

Key Takeaways

Meat, especially when fresh, does not lead to negative health outcomes

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