Heart attack on a plate
European Society of Cardiology
"Previous
studies have shown links between greater red meat consumption and increased
risk of heart attacks or dying from heart disease," said study author Dr.
Zahra Raisi-Estabragh of Queen Mary University of London, UK. "For the
first time, we examined the relationships between meat consumption and imaging
measures of heart health. This may help us to understand the mechanisms
underlying the previously observed connections with cardiovascular
disease."
The
study included 19,408 participants of the UK Biobank. The researchers examined
associations of self-reported intake of red and processed meat with heart
anatomy and function.
Three
types of heart measures were analysed. First, cardiovascular magnetic resonance
(CMR) assessments of heart function used in clinical practice such as volume of
the ventricles and measures of the pumping function of the ventricles. Second,
novel CMR radiomics used in research to extract detailed information from heart
images such as shape and texture (which indicates health of the heart muscle).
Third, elasticity of the blood vessels (stretchy arteries are healthier).
The analysis was adjusted for other factors that might influence the relationship including age, sex, deprivation, education, smoking, alcohol, exercise, high blood pressure, high cholesterol, diabetes, and body mass index (BMI) as a measure of obesity.
The
researchers found that greater intake of red and processed meat was associated
with worse imaging measures of heart health, across all measures studied.
Specifically, individuals with higher meat intake had smaller ventricles,
poorer heart function, and stiffer arteries -- all markers of worse
cardiovascular health.
As
a comparison, the researchers also tested the relationships between heart
imaging measures and intake of oily fish, which has previously been linked with
better heart health. They found that as the amount of oily fish consumption
rose, heart function improved, and arteries were stretchier.
Dr.
Raisi-Estabragh said: "The findings support prior observations linking red
and processed meat consumption with heart disease and provide unique insights
into links with heart and vascular structure and function."
The
associations between imaging measures of heart health and meat intake were only
partially explained by high blood pressure, high cholesterol, diabetes, and
obesity.
"It
has been suggested that these factors could be the reason for the observed
relationship between meat and heart disease," said Dr. Raisi-Estabragh.
"For example, it is possible that greater red meat intake leads to raised
blood cholesterol and this in turn causes heart disease. Our study suggests
that these four factors do play a role in the links between meat intake and
heart health, but they are not the full story."
She
noted that the study did not look into alternative mechanisms. But she said:
"There is some evidence that red meat alters the gut microbiome, leading
to higher levels of certain metabolites in the blood, which have in turn been
linked to greater risk of heart disease."
Dr.
Raisi-Estabragh said: "This was an observational study and causation
cannot be assumed. But in general, it seems sensible to limit intake of red and
processed meat for heart health reasons."
