Article Text

Download PDFPDF
Health promotion and public health
Reducing consumption of red meat may have a very small effect on all-cause mortality and cardiometabolic diseases
  1. Jane Fletcher
  1. Nutrition Nurses, Queen Elizabeth Hospital, University Hosptials Birmingham NHS Trust, Birmingham, UK
  1. Correspondence to Jane Fletcher, Nutrition Nurses, University Hosptials Birmingham NHS Trust, Birmingham B15 2TH, UK; jane.fletcher{at}uhb.nhs.uk

Statistics from Altmetric.com

Commentary on: Zeraatkar, D, Han MA, Guyatt GH, et al. Red and processed meat consumption and risk for all-cause mortality and cardiometabolic outcomes: a systematic review and meta-analysis of cohort studies. Ann Intern Med 2019. doi:10.7326/M19-0655. [Epub ahead of print: 1 Oct 2019].

Implications for practice and research

  • Nurses should be aware of current UK dietary recommendations regarding consumption of red meat within a healthy diet.

  • Further research regarding the potential benefits of reducing red meat consumption is required to reliably inform health recommendations.

Context

Data from the UK National Diet and Nutrition Survey indicate that the contribution of meat and meat products to the population intake of nutrients is significant1 with red meat recognised as an …

View Full Text

Footnotes

  • Competing interests None declared.

  • Provenance and peer review Commissioned; internally peer reviewed.

Request Permissions

If you wish to reuse any or all of this article please use the link below which will take you to the Copyright Clearance Center’s RightsLink service. You will be able to get a quick price and instant permission to reuse the content in many different ways.