Unprocessed red and processed meats and risk of coronary artery disease and type 2 diabetes: An updated review of the evidence

Summary

This 2012 narrative review by Micha and colleagues synthesised epidemiological evidence on the association between red and processed meat consumption and cardiometabolic disease risk. The review appears to have distinguished between unprocessed red meat and processed meat products, suggesting differential risk profiles. Findings likely informed subsequent dietary guidelines regarding meat consumption and chronic disease prevention.

Regional applicability

As an international review synthesising mostly North American and European cohort data, findings are broadly applicable to United Kingdom dietary patterns and public health policy. The evidence base informs UK nutrition guidance on red and processed meat consumption limits issued by organisations such as the SACN (Scientific Advisory Committee on Nutrition).

Key measures

Relative risk or odds ratios for coronary artery disease and type 2 diabetes by meat consumption category; comparison of unprocessed versus processed meat effects

Outcomes reported

The review examined associations between unprocessed red meat and processed meat consumption and risk of coronary artery disease and type 2 diabetes. The study synthesised evidence on differential health effects of meat types and processing methods.

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