Red Meat Intake is Associated with Increased Inflammatory and Glucose Metabolic Markers

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They hypothesized that greater red meat intake would be associated with biomarkers of inflammation and glucose metabolism, which would be partly explained by body mass index (BMI).

Red meat intake has been associated with the development of type 2 diabetes and cardiovascular disease.

Furthermore, evidence indicates that greater red meat intake is associated with weight gain

Although obesity-related inflammation and insulin resistance have been proposed to be involved in the observed association between red meat intake and progression of metabolic abnormalities , the underlying mechanism is not well understood.

In a controlled feeding trial in 36 participants with elevated baseline LDL cholesterol, varying amounts of lean red meat interventions for 5 wk had similar beneficial effects on LDL cholesterol and similar adverse effects on HDL cholesterol.

Greater intake of total red meat has been associated with a higher plasma concentration of C-reactive protein (CRP)—an inflammatory biomarker.

However, the association was reported only with processed meat intake and not with total red meat intake in a Dutch study.

The authors elaborated that BMI, not CRP, is likely the main contributor of the association between red meat intake and type 2 diabetes

In addition, ferritin, a biomarker of inflammation and body iron stores, has been associated with the risk of type 2 diabetes.

Because red meat intake is associated with type 2 diabetes, it is expected to be associated with biomarkers of abnormal glucose metabolism

Thus, although the associations of red meat intake with biomarkers of inflammation and glucose metabolism have been investigated in several studies, findings have been inconclusive.

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