Unprocessed red meat and processed meat consumption dietary: an interpretation of guideline recommendations from the NutriRECS consortium_Chinese Journal of Evidence-Based Medicine

Authors：

ZHANG Qian ¹ , QIN Tianzhu ² , WANG Qi ² , WANG Qi ^2,3 , LAI Honghao ² , MA Haikun ² , HOU Liangying ^2,3 , ZHOU Qi ⁴ , Dena Zeraatkar ⁵ , Bradley C. Johnston ⁶ , LI Xiuxia ^2,3 ,  GE Long ^1,2,3

1. Evidence-Based Nursing Center, School of Nursing, Lanzhou University, Lanzhou 730000, P.R.China;
2. Evidence-Based Social Science Research Center, School of Public Health, Lanzhou University, Lanzhou 730000, P.R.China;
3. Department of Social Medicine and Health Management, School of Public Health, Lanzhou University, Lanzhou 730000, P.R.China;
4. The First Clinical Medicine College of Lanzhou University, Lanzhou 730000, P.R.China;
5. Department of Health Research Methods, Evidence and Impact, McMaster University, Hamilton L8S4L8, Canada;
6. Department of Nutrition, Texas A&M University, Texas 77843, USA;

Corresponding author：

GE Long, Email: gelong2009@163.com

Keywords：

Unprocessed red meat; Processed meat; Dietary guideline; Interpretation

DOI：

10.7507/1672-2531.202010064

Video：

Export PDF Favorites Scan Get Citation

Abstract Full text Figures/Tables Video References Cited by

Unprocessed red meat and processed meat consumption: dietary guideline recommendations from the NutriRECS consortium is based on five high quality systematic reviews that were developed using the nutritional recommendations guideline development process. The guideline develop recommendations primarily focus on participant important health outcomes (such as the incidence of cancer, cardiovascular disease and mortality) related to the consumption of red and processed meats. Based on the estimated average weekly intake of these meats (3 to 4 servings/week) in North America and Western Europe, the panel suggests that adults continue their current unprocessed red meat and processed meat consumption. The present paper interprets the guideline.

Citation： ZHANG Qian, QIN Tianzhu, WANG Qi, WANG Qi, LAI Honghao, MA Haikun, HOU Liangying, ZHOU Qi, Dena Zeraatkar, Bradley C. Johnston, LI Xiuxia, GE Long. Unprocessed red meat and processed meat consumption dietary: an interpretation of guideline recommendations from the NutriRECS consortium. Chinese Journal of Evidence-Based Medicine, 2021, 21(5): 514-519. doi: 10.7507/1672-2531.202010064 Copy

1.	U.S. Department of Health and Human Services. 2015-2020 dietary guidelines for Americans. Washington, DC: U.S. Department of Health and Human Services December, 2015.
2.	Public Health England. The eatwell guide. London: Public Health England, 2016.
3.	World Cancer Research Fund, American Institute for Cancer Research. Meat, fish and dairy products and the risk of cancer. Continuous update project expert report, 2019. Available at: www.wcrf.org/dietandcancer.
4.	Bouvard V, Loomis D, Guyton KZ, et al. Carcinogenicity of consumption of red and processed meat. Lancet Oncol, 2015, 16(16): 1599-1600.
5.	杨月欣, 张环美. 《中国居民膳食指南(2016)》简介. 营养学报, 2016, 38(3): 209-217.
6.	Johnston BC, Zeraatkar D, Han MA, et al. Unprocessed red meat and processed meat consumption: dietary guideline recommendations from the nutritional recommendations (NutriRECS) consortium. Ann Intern Med, 2019, 171(10): 756-764.
7.	Available at: https://nutrirecs.com/.
8.	Institute of Medicine, National Academy of Sciences. Practice guidelines we can trust. Washington, DC: National Academies Pr, 2011.
9.	Guyatt GH, Oxman AD, Vist GE, et al. GRADE: an emerging consensus on rating quality of evidence and strength of recommendations. BMJ, 2008, 336(7650): 924-926.
10.	Han MA, Zeraatkar D, Guyatt GH, et al. Reduction of red and processed meat intake and cancer mortality and incidence: a systematic review and meta-analysis of cohort studies. Ann Intern Med, 2019, 171(10): 711-720.
11.	Vernooij RWM, Zeraatkar D, Han MA, et al. Patterns of red and processed meat consumption and risk for cardiometabolic and cancer outcomes: a systematic review and meta-analysis of cohort studies. Ann Intern Med, 2019, 171(10): 732-741.
12.	Zeraatkar D, Johnston BC, Bartoszko J, et al. Effect of lower versus higher red meat intake on cardiometabolic and cancer outcomes: a systematic review of randomized trials. Ann Intern Med, 2019, 171(10): 721-731.
13.	Zeraatkar D, Han MA, Guyatt GH, et al. Red and processed meat consumption and risk for all-cause mortality and cardiometabolic outcomes: a systematic review and meta-analysis of cohort studies. Ann Intern Med, 2019, 171(10): 703-710.
14.	Valli C, Rabassa M, Johnston BC, et al. Health-related values and preferences regarding meat consumption: a mixed-methods systematic review. Ann Intern Med, 2019, 171(10): 742-755.
15.	GRADE pro GDT. GRADE pro guideline development tool. Ontario: McMaster University, 2015.
16.	Johnston BC, Alonso-Coello P, Bala MM, et al. Methods for trustworthy nutritional recommendations NutriRECS (Nutritional recommendations and accessible evidence summaries composed of systematic reviews): a protocol. BMC Med Res Methodol, 2018, 18: 162.
17.	Zeraatkar D, Bala M, Webber-Adams T, et al. Red meat and health outcomes: a systematic review. PROSPERO: 2017 CRD42017074074. Available at: www.crd.york.ac.uk/prospero/display_record.php?RecordID=74074.
18.	Nussbaumer-Streit B, Grillich L, Glechner A, et al. GRADE: Evidence to Decision (EtD) frameworks - a systematic and transparent approach to making well informed healthcare choices 1: Introduction. Z Evid Fortbild Qual Gesundhwes, 2018, 134: 57-66.
19.	Micha R, Khatibzadeh S, Shi P, et al. Global, regional and national consumption of major food groups in 1990 and 2010: a systematic analysis including 266 country-specific nutrition surveys worldwide. BMJ Open, 2015, 5(9): e008705.
20.	庞瑛. 中西方饮食文化比较研究. 咸阳: 西北农林科技大学, 2011.
21.	Takata Y, Shu XO, Gao YT, et al. Red meat and poultry intakes and risk of total and cause-specific mortality: results from cohort studies of Chinese adults in Shanghai. PLoS One, 2013, 8(2): e56963.
22.	Li Y, He Y, Lai J, et al. Dietary patterns are associated with stroke in Chinese adults. J Nutr, 2011, 141(10): 1834-1839.
23.	Yu D, Zhang X, Xiang YB, et al. Adherence to dietary guidelines and mortality: a report from prospective cohort studies of 134 000 Chinese adults in urban Shanghai. Am J Clin Nutr, 2014, 100(2): 693-700.
24.	王柳森, 张兵, 王惠君, 等. 中国15省(区、直辖市)老年人肉类消费模式现状. 中国食物与营养, 2018, 24(10): 13-19.
25.	张倩, 徐培培, 甘倩, 等. 2010-2012年我国6-17岁儿童鱼禽畜肉摄入频率. 首都公共卫生, 2017, 11(4): 142-144, 154.
26.	尹香君, 王丽敏, 李镒冲, 等. 中国2012年18-59岁就业流动人口红肉摄入情况分析. 中华流行病学杂志, 2014, 35(11): 1202-1207.

1. U.S. Department of Health and Human Services. 2015-2020 dietary guidelines for Americans. Washington, DC: U.S. Department of Health and Human Services December, 2015.
2. Public Health England. The eatwell guide. London: Public Health England, 2016.
3. World Cancer Research Fund, American Institute for Cancer Research. Meat, fish and dairy products and the risk of cancer. Continuous update project expert report, 2019. Available at: www.wcrf.org/dietandcancer.
4. Bouvard V, Loomis D, Guyton KZ, et al. Carcinogenicity of consumption of red and processed meat. Lancet Oncol, 2015, 16(16): 1599-1600.
5. 杨月欣, 张环美. 《中国居民膳食指南(2016)》简介. 营养学报, 2016, 38(3): 209-217.
6. Johnston BC, Zeraatkar D, Han MA, et al. Unprocessed red meat and processed meat consumption: dietary guideline recommendations from the nutritional recommendations (NutriRECS) consortium. Ann Intern Med, 2019, 171(10): 756-764.
7. Available at: https://nutrirecs.com/.
8. Institute of Medicine, National Academy of Sciences. Practice guidelines we can trust. Washington, DC: National Academies Pr, 2011.
9. Guyatt GH, Oxman AD, Vist GE, et al. GRADE: an emerging consensus on rating quality of evidence and strength of recommendations. BMJ, 2008, 336(7650): 924-926.
10. Han MA, Zeraatkar D, Guyatt GH, et al. Reduction of red and processed meat intake and cancer mortality and incidence: a systematic review and meta-analysis of cohort studies. Ann Intern Med, 2019, 171(10): 711-720.
11. Vernooij RWM, Zeraatkar D, Han MA, et al. Patterns of red and processed meat consumption and risk for cardiometabolic and cancer outcomes: a systematic review and meta-analysis of cohort studies. Ann Intern Med, 2019, 171(10): 732-741.
12. Zeraatkar D, Johnston BC, Bartoszko J, et al. Effect of lower versus higher red meat intake on cardiometabolic and cancer outcomes: a systematic review of randomized trials. Ann Intern Med, 2019, 171(10): 721-731.
13. Zeraatkar D, Han MA, Guyatt GH, et al. Red and processed meat consumption and risk for all-cause mortality and cardiometabolic outcomes: a systematic review and meta-analysis of cohort studies. Ann Intern Med, 2019, 171(10): 703-710.
14. Valli C, Rabassa M, Johnston BC, et al. Health-related values and preferences regarding meat consumption: a mixed-methods systematic review. Ann Intern Med, 2019, 171(10): 742-755.
15. GRADE pro GDT. GRADE pro guideline development tool. Ontario: McMaster University, 2015.
16. Johnston BC, Alonso-Coello P, Bala MM, et al. Methods for trustworthy nutritional recommendations NutriRECS (Nutritional recommendations and accessible evidence summaries composed of systematic reviews): a protocol. BMC Med Res Methodol, 2018, 18: 162.
17. Zeraatkar D, Bala M, Webber-Adams T, et al. Red meat and health outcomes: a systematic review. PROSPERO: 2017 CRD42017074074. Available at: www.crd.york.ac.uk/prospero/display_record.php?RecordID=74074.
18. Nussbaumer-Streit B, Grillich L, Glechner A, et al. GRADE: Evidence to Decision (EtD) frameworks - a systematic and transparent approach to making well informed healthcare choices 1: Introduction. Z Evid Fortbild Qual Gesundhwes, 2018, 134: 57-66.
19. Micha R, Khatibzadeh S, Shi P, et al. Global, regional and national consumption of major food groups in 1990 and 2010: a systematic analysis including 266 country-specific nutrition surveys worldwide. BMJ Open, 2015, 5(9): e008705.
20. 庞瑛. 中西方饮食文化比较研究. 咸阳: 西北农林科技大学, 2011.
21. Takata Y, Shu XO, Gao YT, et al. Red meat and poultry intakes and risk of total and cause-specific mortality: results from cohort studies of Chinese adults in Shanghai. PLoS One, 2013, 8(2): e56963.
22. Li Y, He Y, Lai J, et al. Dietary patterns are associated with stroke in Chinese adults. J Nutr, 2011, 141(10): 1834-1839.
23. Yu D, Zhang X, Xiang YB, et al. Adherence to dietary guidelines and mortality: a report from prospective cohort studies of 134 000 Chinese adults in urban Shanghai. Am J Clin Nutr, 2014, 100(2): 693-700.
24. 王柳森, 张兵, 王惠君, 等. 中国15省(区、直辖市)老年人肉类消费模式现状. 中国食物与营养, 2018, 24(10): 13-19.
25. 张倩, 徐培培, 甘倩, 等. 2010-2012年我国6-17岁儿童鱼禽畜肉摄入频率. 首都公共卫生, 2017, 11(4): 142-144, 154.
26. 尹香君, 王丽敏, 李镒冲, 等. 中国2012年18-59岁就业流动人口红肉摄入情况分析. 中华流行病学杂志, 2014, 35(11): 1202-1207.

Chinese Journal of Evidence-Based Medicine

Unprocessed red meat and processed meat consumption dietary: an interpretation of guideline recommendations from the NutriRECS consortium

Abstract Full text Figures/Tables Video References Cited by

Previous Article

Next Article

Format

Content