ArticleFrontiers in nutrition2026
High unprocessed beef intake (>100 g/d) linked to elevated triglyceride levels: evidence from cross-sectional and Mendelian randomization in Chinese and American adult populations.
Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Background: Red meat, particularly beef, is rich in saturated fatty acids, which are major precursors for triglyceride (TG) synthesis. However, the association between red meat consumption and cardiometabolic risk remains controversial, and high-quality evidence is still limited. Therefore, this study aims to systematically evaluate the relationship between beef intake and TG levels in adult populations, as well as to explore potential causal links between them. Method: This study integrated data from the National Health and Nutrition Examination Survey (NHANES, 2007-2018) and the "Comprehensive Health Check-up Project" (2024) in Urumqi, China, including 2,134 and 1,974 adults, respectively, for cross-sectional analysis. A multivariable stepwise regression model was used to assess the association between beef intake (analyzed as both continuous and quartile variables) and TG levels. RCS analysis was performed to explore nonlinear relationships, and subgroup analyses were conducted to identify population-specific associations. Additionally, two-sample Mendelian randomization analysis was applied to infer a potential causal relationship from a genetic perspective. Result: Cross-sectional analyses showed that after full adjustment for confounding factors, each 100 g/d increment in beef intake was associated with an average increase in TG levels of 0.11 mmol/L in U.S. adults and 0.12 mmol/L in Chinese adults. RCS analysis revealed that the risk of hypertriglyceridemia tended to rise when beef intake exceeded approximately 100 g/d. Mendelian randomization analysis further supported a causal link, demonstrating that genetically predicted higher beef intake was associated with an approximately 2.1-fold increased risk of hypertriglyceridemia (pooled OR = 2.13, 95% CI: 1.63-2.79). Conclusion: Higher beef intake (particularly > 100 g/d) is significantly associated with elevated TG levels, and this association may reflect a genetically mediated causal relationship.
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