Numerous chronic diseases, such as cardiovascular disease (CVD), are at risk for inflammation, and research is beginning to highlight the part that nutrition plays in inflammation. For example, recommendations to cut back on red meat consumption are often predicated, at least in part, on historical research demonstrating the detrimental effects of red meat on inflammation, even though more recent research has refuted this.
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"There is a lack of sufficient research on the impact of diet, particularly red meat, on inflammation and disease risk, which can result in recommendations for public health that lack substantial evidence" stated Dr. Alexis Wood, an associate professor of pediatrics and nutrition at the USDA/ARS Children's Nutrition Research Center located at Texas Children's Hospital and Baylor College of Medicine. "Our team sought to take a closer look by using metabolite data in the blood, which can provide a more direct link between diet and health."
The Multi-Ethnic Study of Atherosclerosis (MESA) involved about 4,000 older participants. Wood and her colleagues analyzed cross-sectional data, and their findings were recently published in The American Journal of Clinical Nutrition. Since cross-sectional data is gathered from people who live in freedom and do not attempt to alter their regular lifestyle, it is a valuable source of information about the effects of nutrition on health. The results of such studies may therefore be more easily applied in non-research contexts. A range of dietary intake metabolites in blood were assessed by researchers in addition to self-reported food intake and numerous indicators. The identification of the consequences of food consumption during its metabolism, digestion, and absorption can be facilitated by plasma metabolites.
Researchers discovered that eating unprocessed and processed red meat (beef, pork, or lamb) did not directly correlate with any inflammatory markers when body mass index (BMI) was taken into account. This finding suggests that elevated systemic inflammation may be caused more by body weight than by red meat. The absence of a correlation between red meat consumption and C-reactive protein (CRP), the primary inflammatory risk factor for chronic illness, was particularly noteworthy.
"Our analysis adds to the growing body of evidence that indicates the importance of measuring plasma markers, such as metabolites, to track diet and disease risk associations, versus relying on self-reported dietary intake alone" Wood stated. "Our analysis does not support previous observational research associations linking red meat intake and inflammation."
Randomized controlled trials (RCTs), in which participants are randomized to consume or not consume a dietary factor of interest, are necessary as an additional line of evidence to adequately understand or not red meat alters inflammation. This is because observational studies are not able to show cause and effect. Lean, unprocessed beef can be included in heart-healthy eating regimens, according to several RCTs.
"We have reached a stage where more studies are needed before we can make recommendations to limit red meat consumption for reducing inflammation if we want to base dietary recommendations on the most up-to-date evidence" Wood stated. Red meat has a long history of cultural significance and is a widely consumed, palatable food. In light of this, suggestions for lowering consumption ought to be backed by
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