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Processed red meat contribution to dietary patterns and the associated cardio-metabolic outcomes

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

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August 14, 2017



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

Automatic Tags

Adult; Young Adult; Aged; Health Behavior; Smoking; Human; Food Handling; Meat; Cluster Analysis; Surveys; Food Intake; Cardiovascular Risk Factors; Cross Sectional Studies; Middle Age; Comparative Studies; Cholesterol -- Blood; Aged, 80 and Over; Biological Markers; Insulin -- Blood; Diabetes Mellitus, Type 2 -- Risk Factors; Treatment Outcomes; Adolescence; Docosahexaenoic Acids -- Blood; Fatty Acids -- Blood; Eicosapentaenoic Acid -- Blood

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