ArticleThe Journal of nutrition2022
Biomarker-Calibrated Red and Combined Red and Processed Meat Intakes with Chronic Disease Risk in a Cohort of Postmenopausal Women.
Article in The Journal of nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers, 1 of them a synthesis that pooled it.
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Who cites it
14 citing papers in PubMed, 1 synthesis or guideline pooled it, 22 citations in OpenAlex.
- Association between red meat consumption and risk of stroke: a meta-analysis of prospective cohort studies.Frontiers in nutrition · 2026Pooled it
- Carbon Isotope Ratios of Plasma and RBC Fatty Acids Identify Meat Consumers in a 12-Week Inpatient Feeding Study of 32 Men.The Journal of nutrition · 2023Trial
- Developing Healthier Meat Products: Application of Natural Polyphenols to Reduce Hazardous Compounds During High Temperature Processing and Digestion.Foods (Basel, Switzerland) · 2025Review
- The carbon isotope ratio of breath is elevated by short-term and long-term added sugar and animal protein intake in a controlled feeding study.The American journal of clinical nutrition · 2024Article
- Calibration of citrus intake assessed by food frequency questionnaires using urinary proline betaine in an observational study setting.The American journal of clinical nutrition · 2024Observational
- Intake Biomarkers for Nutrition and Health: Review and Discussion of Methodology Issues.Metabolites · 2024Review
- Modelling the replacement of red and processed meat with plant-based alternatives and the estimated effect on insulin sensitivity in a cohort of Australian adults.The British journal of nutrition · 2024Article
- Twenty-Four-Hour Urinary Sugars Biomarker in a Vending Machine Intake Paradigm in a Diverse Population.Nutrients · 2024Article
- Measuring diet by metabolomics: a 14-d controlled feeding study of weighed food intake.The American journal of clinical nutrition · 2024Article
- Metabolomics-based biomarkers of fermented dairy and red meat intake: a randomized controlled trial in healthy adults.Frontiers in chemistry · 2024Article
- Role of metabolomics in the delivery of precision nutrition.Redox biology · 2023Article
- Demographic, Health and Lifestyle Factors Associated with the Metabolome in Older Women.Metabolites · 2023Article
- Enhancing Capacity for Food and Nutrient Intake Assessment in Population Sciences Research.Annual review of public health · 2023Review
- Non-communicable disease risk associated with red and processed meat consumption-magnitude, certainty, and contextuality of risk?Animal frontiers : the review magazine of animal agriculture · 2023Article
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Authors and funding
14 authors at 6 institutions in 1 country.
Funding
Abstract
backgroundThe associations of red and processed meat with chronic disease risk remain to be clarified, in part because of measurement error in self-reported diet.
objectivesWe sought to develop metabolomics-based biomarkers for red and processed meat, and to evaluate associations of biomarker-calibrated meat intake with chronic disease risk among postmenopausal women.
methodsStudy participants were women who were members of the Women's Health Initiative (WHI) study cohorts. These participants were postmenopausal women aged 50-79 y when enrolled during 1993-1998 at 40 US clinical centers with embedded human feeding and nutrition biomarker studies. Literature reports of metabolomics correlates of meat consumption were used to develop meat intake biomarkers from serum and 24-h urine metabolites in a 153-participant feeding study (2010-2014). Resulting biomarkers were used in a 450-participant biomarker study (2007-2009) to develop linear regression calibration equations that adjust FFQ intakes for random and systematic measurement error. Biomarker-calibrated meat intakes were associated with cardiovascular disease, cancer, and diabetes incidence among 81,954 WHI participants (1993-2020).
resultsBiomarkers and calibration equations meeting prespecified criteria were developed for consumption of red meat and red plus processed meat combined, but not for processed meat consumption. Following control for nondietary confounding factors, hazard ratios were calculated for a 40% increment above the red meat median intake for coronary artery disease (HR: 1.10; 95% CI: 1.07, 1.14), heart failure (HR: 1.26; 95% CI: 1.20, 1.33), breast cancer (HR: 1.10; 95% CI: 1.07, 1.13) for, total invasive cancer (HR: 1.07; 95% CI: 1.05, 1.09), and diabetes (HR: 1.37; 95% CI: 1.34, 1.39). HRs for red plus processed meat intake were similar. HRs were close to the null, and mostly nonsignificant following additional control for dietary potential confounding factors, including calibrated total energy consumption.
conclusionsA relatively high-meat dietary pattern is associated with somewhat higher chronic disease risks. These elevations appear to be largely attributable to the dietary pattern, rather than to consumption of red or processed meat per se.
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