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Red and processed meat intake and risk of incident coronary heart disease, stroke, and diabetes mellitus: a systematic review and meta-analysis.

Frequent consumers of processed meats are more likely to develop diabetes mellitus and coronary heart disease (CHD) than individuals who are rare- or non-consumers.

This study investigated the association between red and processed meat intake and the development of stroke, diabetes mellitus, and coronary heart disease (CHD). Researchers analyzed data obtained from 20 studies that examined 1,218,380 subjects and 36,966 cases of stroke, CHD, and diabetes mellitus.

Researchers observed that high consumers of processed meats had 42% and 19% higher risk of developing CHD and diabetes mellitus respectively. Conversely, increased consumption of red meat was found to have little or no effect on CHD, stroke, and diabetes mellitus risk. The results of this study reveal that generous intake of diets high in processed meat may contribute positively to the development of CHD and diabetes mellitus.

Research Summary Information

  • 2010
  • Micha R, Wallace SK, Mozaffarian D.
  • Department of Epidemiology, Harvard School of Public Health, Boston, MA, USA. rmicha@hsph.harvard.edu
  • Yes, Free full text of study was found:
  • Yes. Source of funding disclosure found
  • Supported by the Bill & Melinda Gates Foundation/World Health Organization Global Burden of Diseases, Risk Factors, and Injuries Study; the National Heart, Lung, and Blood Foundation, NIH (R01 HL 085710); the Searle Scholars Program.
  • No. Potential conflicts disclosure not found
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