Studies Showing a Positive Association of Red Meat Consumption with the Incidence of Heart Failure
Red meat consumption besides its association with CVD and stroke, has also been associated with an increased incidence of HF. The studies demonstrating this association are listed in table 3 and they will be, briefly, discussed here. The study by Ashaye et al [33], is a prospective cohort study of 21,120 healthy men from the Physician’s Health Study, mean age 54.6 years. Red meat consumption was assessed by abbreviated questionnaires, and the onset of HF was assessed through follow-up questionnaires. After a mean follow-up of 19.9 years, meat consumption (beef, pork, or lamb), the HRs for new incidence of HF between the lowest consumption (quintile 1 as standard) and quintiles 2,3,4 and 5 (highest consumption), were 1.01 (95% CI 0.85-1.22), 1.12 (95% CI 0.93-1.34), 1.22 (95% CI 1.01-1.47), and 1.37 (95% CI 1.14- 1.64), respectively ( p< 0.0001). However, after adjustment for other risk factors, the incidence of HF showed a decreasing trend, HR 1.22 (95% CI 1.03-1.48) for quintile 5 compared to quintiles 2-4 (p < 007). In this study, the association of HF was assessed with and without the incidence of MI. The study by Kaluza et al [34], is a prospective cohort study on the association of unprocessed or processed red meat consumption on the incidence of HF in 37,035 Swedish men mean age 45-79 years, free of HF, or ischemic stroke at baseline. After a mean follow-up of 11.8 years, processed meat was significantly associated with the risk of HF. Men who consumed ≥ 75 g/day of processed meat had a significantly higher risk of HF compared to those consuming < 25 g/day, HR 1.28 (95% CI 1.10-1.48, p < 0.01 for trend) and also, a higher risk of mortality from HF, HR 2.43 (95% CI 1.52-3.88, p < 0.001 for trend). In contrast, the consumption of unprocessed red meat was not significantly associated with an increased risk of HF or death. In a similar prospective cohort study, Kaluza et al [35] investigated the effects of red consumption on the incidence of HF in 34,057 Swedish women aged 48-83 years. After a mean follow-up of 13.2 years, the consumption of processed red meat ≥ 50 g/day compared to < 25 g/day, was associated with a greater risk of HF, short and log-term, HR 1.23 (95% CI 1.09-1.39, P < 0.003 for trend) and HR 1.78 (95% CI 1.00-3.16), respectively. In contrast, consumption of unprocessed red meat was not associated with an increased risk of HF. The study by Cui et al [36], is a review and meta-analysis of 6 studies involving 134,863 subjects ages 35-83 years, on the effects of red meat consumption on the incidence of HF. After a mean follow-up of 8.2-21.5 years, a significant association with the incidence of HF was found between the highest vs the lowest consumption of processed meat, RR 1.33 (95% CI 1.15-1.54) for the European subjects, but not for the American subjects. In contrast, unprocessed red meat consumption was not significantly associated with an increased risk of HF, RR 1.04 (95% CI 0.96-1.12).