1. Red meat consumption and risk for dyslipidaemia and inflammation: A systematic review and meta-analysis
- Author
-
Le Sun, Jia-Lin Yuan, Qiu-Cen Chen, Wen-Kang Xiao, Gui-Ping Ma, Jia-Hua Liang, Xiao-Kun Chen, Song Wang, Xiao-Xiong Zhou, Hui Wu, and Chuang-Xiong Hong
- Subjects
red meat ,lipids ,dyslipidaemia ,inflammation ,meta-analysis ,Diseases of the circulatory (Cardiovascular) system ,RC666-701 - Abstract
AimThe study (PROSPERO: CRD42021240905) aims to reveal the relationships among red meat, serum lipids and inflammatory biomarkers.Methods and resultsPubMed, EMBASE and the Cochrane databases were explored through December 2021 to identify 574 studies about red meat and serum lipids markers including total cholesterol (TC), triglyceride (TG), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C), C-reactive protein (CRP) or hypersensitive-CRP (hs-CRP). Finally, 20 randomized controlled trials (RCTs) involving 1001 people were included, red meat and serum lipid markers and their relevant information was extracted. The pooled standard mean difference (SMD) was obtained by applying a random-effects model, and subgroup analyses and meta-regression were employed to explain the heterogeneity. Compared with white meat or grain diets, the gross results showed that the consumption of red meat increased serum lipid concentrations like TG (0.29 mmol/L, 95% CI 0.14, 0.44,P
- Published
- 2022
- Full Text
- View/download PDF