牛肉消费与心血管疾病风险因素：随机对照试验的系统回顾和元分析

IF 3.8 Q2 NUTRITION & DIETETICS

Current Developments in Nutrition Pub Date : 2024-11-02 DOI:10.1016/j.cdnut.2024.104500

Lisa M Sanders , Orsolya M Palacios , Meredith L Wilcox , Kevin C Maki

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引用次数: 0

摘要

背景观察性研究的结果表明，红肉摄入量与心血管疾病（CVD）风险的增加有关；但是，研究性试验并未明确证明红肉摄入量与心血管疾病风险因素之间的联系。此外，美国人消费最多的红肉--牛肉的具体影响尚未得到广泛研究。本研究旨在对RCT数据进行系统回顾和荟萃分析，评估摄入最低限度或未加工牛肉对成人心血管疾病风险因素的影响。方法利用 PubMed 和 CENTRAL 数据库对文献进行检索，纳入了以成人为研究对象、在饮食中添加新鲜牛肉或微量加工牛肉的 RCT。提取数据，用牛肉干预与少吃或不吃牛肉的比较者干预之间的标准化平均差（SMDs）表示随机效应模型的汇总估计值。此外，还进行了敏感性分析和亚组分析。牛肉摄入量不会影响血压或大多数脂蛋白相关变量，包括总胆固醇、高密度脂蛋白胆固醇、甘油三酯、非高密度脂蛋白胆固醇、载脂蛋白 A 或 B 和 VLDL-胆固醇。牛肉摄入量对低密度脂蛋白胆固醇的影响很小，但很显著（0.11；95% CI：0.008，0.20；P = 0.03），与低牛肉或无牛肉的比较膳食相比，牛肉摄入量多的膳食中的低密度脂蛋白胆固醇要高出 2.7 毫克/分升。结论每日摄入未加工牛肉对大多数血脂、脂蛋白或血压没有显著影响，只是与少吃或不吃牛肉的膳食相比，低密度脂蛋白胆固醇略有增加。因此，可能还有其他因素影响红肉和牛肉与心血管疾病风险的关系，值得进一步研究。本研究在 INPLASY 上的注册号为 202420013。

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Beef Consumption and Cardiovascular Disease Risk Factors: A Systematic Review and Meta-analysis of Randomized Controlled Trials

Background

Results from observational studies suggest associations of red meat intake with increased risk of cardiovascular disease (CVD); however, RCTs have not clearly demonstrated a link between red meat consumption and CVD risk factors. Further, the specific effects of beef, the most consumed red meat in the United States, have not been extensively investigated.

Objectives

This study aimed to perform a systematic review and meta-analysis of RCT data evaluating the effects of minimally or unprocessed beef intake on CVD risk factors in adults.

Methods

A search of the literature was conducted using PubMed and CENTRAL databases. RCTs in adults that provided diets with fresh or minimally processed beef were included. Data were extracted, and pooled estimates from random-effects models were expressed as standardized mean differences (SMDs) between the beef intervention and comparator intervention with less or no beef. Sensitivity and subgroup analyses were also performed.

Results

Twenty relevant RCTs that met the criteria were included. Beef intake did not impact blood pressure or most lipoprotein-related variables, including total cholesterol, HDL-cholesterol, triglycerides, non–HDL-cholesterol, apolipoprotein A or B, and VLDL-cholesterol. Beef consumption had a small but significant effect on LDL-cholesterol (0.11; 95% CI: 0.008, 0.20; P = 0.03), corresponding to ∼2.7 mg/dL higher LDL-cholesterol in diets containing more beef than that in low-beef or -o beef comparator diets. Sensitivity analyses show this effect was lost when 1 influential study was removed.

Conclusions

Daily unprocessed beef intake do not significantly affect most blood lipids, apolipoproteins, or blood pressures, except for a small increase in LDL-cholesterol compared with diets with less or no beef. Thus, there may be other factors influencing the association of red meat and beef on CVD risk that deserve further investigation.

This study was registered at INPLASY as 202420013.

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