Eating larger amounts of red and processed meat is associated with significant heart damage, according to a new analysis of more than 19,000 people in the U.K.
The findings were presented virtually as part of ESC Preventive Cardiology 2021, an online scientific congress of the European Society of Cardiology. The authors turned to findings from a variety of imaging techniques, including cardiovascular magnetic resonance (CMR) imaging, to reach their conclusions.
“Previous studies have shown links between greater red meat consumption and increased risk of heart attacks or dying from heart disease,” author Zahra Raisi-Estabragh, MD, of Queen Mary University of London, said in a prepared statement. “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.”
Raisi-Estabragh et al. explored the UK Biobank database, focusing on the eating habits of more than 19,000 participants. Overall, the team reported, participants who ate more red and processed meat had smaller ventricles, poorer heart function and stiffer arteries. Adjustments were made to account for several other factors that could play a role, including age, sex, education, lifestyle choices such as consuming alcohol or smoking cigarettes, blood pressure and obesity.
“This was an observational study and causation cannot be assumed,” Raisi-Estabragh said. “But in general, it seems sensible to limit intake of red and processed meat for heart health reasons.”
For more information on ESC Preventive Cardiology 2021, click here.
Michael has more than 16 years of experience as a professional writer and editor. He has written at length about cardiology, radiology, artificial intelligence and other key healthcare topics.