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Rohrmann, S.* ; Linseisen, J.

Processed meat: The real villain?

Proc. Nutr. Soc. 75, 233-241 (2016)
Verlagsversion DOI PMC
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Meat is a food rich in protein, minerals such as iron and zinc as well as a variety of vitamins, in particular B vitamins. However, the content of cholesterol and saturated fat is higher than in some other food groups. Processed meat is defined as products usually made of red meat that are cured, salted or smoked (e.g. ham or bacon) in order to improve the durability of the food and/or to improve colour and taste, and often contain a high amount of minced fatty tissue (e.g. sausages). Hence, high consumption of processed foods may lead to an increased intake of saturated fats, cholesterol, salt, nitrite, haem iron, polycyclic aromatic hydrocarbons, and, depending upon the chosen food preparation method, also heterocyclic amines. Several large cohort studies have shown that a high consumption of processed (red) meat is related to increased overall and cause-specific mortality. A meta-analysis of nine cohort studies observed a higher mortality among high consumers of processed red meat (relative risk (RR) = 1·23; 95 % CI 1·17, 1·28, top v. bottom consumption category), but not unprocessed red meat (RR = 1·10; 95 % CI 0·98, 1·22). Similar associations were reported in a second meta-analysis. All studies argue that plausible mechanisms are available linking processed meat consumption and risk of chronic diseases such as CVD, diabetes mellitus or some types of cancer. However, the results of meta-analyses do show some degree of heterogeneity between studies, and it has to be taken into account that individuals with low red or processed meat consumption tend to have a healthier lifestyle in general. Hence, substantial residual confounding cannot be excluded. Information from other types of studies in man is needed to support a causal role of processed meat in the aetiology of chronic diseases, e.g. studies using the Mendelian randomisation approach.
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Publikationstyp Artikel: Journalartikel
Dokumenttyp Wissenschaftlicher Artikel
Schlagwörter Epic European Prospective Investigation Into Cancer And Nutrition ; Hca Heterocyclic Aromatic Amines ; Hr Hazard Ratio ; Noc N-nitroso Compounds ; Pah Polycyclic Aromatic Hydrocarbons ; Rr Relative Risk ; Tmao Trimethylamine-n-oxide ; Cvd ; Cancer ; Mortality ; Processed Meat ; Red Meat; N-nitroso Compounds; Polyunsaturated Fatty-acids; Colorectal-cancer Risk; Glycation End-products; Coronary-heart-disease; Oxidative Dna-damage; All-cause Mortality; 21-year Follow-up; Red Meat; Gastric-cancer
Sprache
Veröffentlichungsjahr 2016
Prepublished im Jahr 2015
HGF-Berichtsjahr 2015
ISSN (print) / ISBN 0029-6651
e-ISSN 1475-2719
Zeitschrift The proceedings of the Nutrition Society
Quellenangaben Band: 75, Heft: 3, Seiten: 233-241 Artikelnummer: , Supplement: ,
Verlag Cambridge Univ. Press
Verlagsort London [u.a.]
Begutachtungsstatus Peer reviewed
Institut(e) Institute of Epidemiology (EPI)
POF Topic(s) 30202 - Environmental Health
Forschungsfeld(er) Genetics and Epidemiology
PSP-Element(e) G-504000-007
PubMed ID 26621069
DOI 10.1017/S0029665115004255
WOS ID WOS:000382505600002
Scopus ID 84982782557
Scopus ID 84980423276
Erfassungsdatum 2015-12-07
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