Study challenges common dietary recommendations for reducing cardiovascular disease, highlighting that factors like age, sex, and lifestyle significantly impact how animal-source foods affect heart health. It suggests that red meat consumption, but not overall animal-source food intake, could be indicative of an unhealthy lifestyle and elevated CVD risk.
By Dr. Liji Thomas, MDAug 30 2023Reviewed by Benedette Cuffari, M.Sc. A new study published in the journal Global Epidemiology discusses some of the limitations associated with healthy dietary recommendations for the general public.
Consuming red and processed meat is associated with a greater risk of colon, lung, esophagus, and stomach cancers. Comparatively, white meat is associated with a reduced risk of CVDs and cancer. What did the study show? The current study cohort comprised a representative sample of over 20,000 Americans. All data were obtained from the National Health and Nutrition Examination Survey 2013-2016.
In the unhealthy group, study participants were in the oldest age group, with high energy intake, years on medication, and low-density lipoprotein levels. Conversely, these individuals' total cholesterol and HDL were low, with many having lower incomes and consuming less fiber. About 25% of participants 60 years or older had CVD, which is comparable to less than 10% and 1% of those between 50-59 years and 20-29 years of age, respectively, with this condition. Blacks and non-Hispanic Whites were at a greater risk of CVDs than Whites at 6%.
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