Type

Journal Article

Authors

Breige A McNulty
Helen M Roche
Albert Flynn
Janette Walton
Lorraine Brennan
Kaifeng F Li
Anne P Nugent
Yvonne M Lenighan

Subjects

Agriculture & Food Science

Topics
food consumption red meat risk factor type 2 diabetes nutrient intakes dietary pattern analysis processed red meat irish adults fatty acids processed meat meat consumption cvd

Processed red meat contribution to dietary patterns and the associated cardio-metabolic outcomes. (2017)

Abstract Evidence suggests that processed red meat consumption is a risk factor for CVD and type 2 diabetes (T2D). This analysis investigates the association between dietary patterns, their processed red meat contributions, and association with blood biomarkers of CVD and T2D, in 786 Irish adults (18-90 years) using cross-sectional data from a 2011 national food consumption survey. All meat-containing foods consumed were assigned to four food groups (n 502) on the basis of whether they contained red or white meat and whether they were processed or unprocessed. The remaining foods (n 2050) were assigned to twenty-nine food groups. Two-step and k-means cluster analyses were applied to derive dietary patterns. Nutrient intakes, plasma fatty acids and biomarkers of CVD and T2D were assessed. A total of four dietary patterns were derived. In comparison with the pattern with lower contributions from processed red meat, the dietary pattern with greater processed red meat intakes presented a poorer Alternate Healthy Eating Index (21·2 (sd 7·7)), a greater proportion of smokers (29 %) and lower plasma EPA (1·34 (sd 0·72) %) and DHA (2·21 (sd 0·84) %) levels (P<0·001). There were no differences in classical biomarkers of CVD and T2D, including serum cholesterol and insulin, across dietary patterns. This suggests that the consideration of processed red meat consumption as a risk factor for CVD and T2D may need to be re-assessed.
Collections Ireland -> University College Cork -> PubMed
Ireland -> University College Cork -> College of Science, Engineering and Food Science
Ireland -> University College Cork -> Food and Nutritional Sciences - Journal Articles
Ireland -> University College Cork -> Food and Nutritional Sciences

Full list of authors on original publication

Breige A McNulty, Helen M Roche, Albert Flynn, Janette Walton, Lorraine Brennan, Kaifeng F Li, Anne P Nugent, Yvonne M Lenighan

Experts in our system

1
Breige A McNulty
University College Cork
 
2
Helen M. Roche
University College Dublin
Total Publications: 105
 
3
Albert Flynn
University College Cork
Total Publications: 83
 
4
Janette Walton
University College Cork
Total Publications: 79
 
5
Lorraine Brennan
University College Dublin
Total Publications: 166
 
6
Kaifeng Li
University College Cork
 
7
Anne P Nugent
University College Cork