State-of-the-Art Review: Evidence on Red Meat Consumption and Hypertension Outcomes.
Tara Shrout AllenHarpreet S BhatiaAlexis C WoodShabnam R MominMatthew A AllisonPublished in: American journal of hypertension (2022)
Hypertension (HTN) is a well-established risk factor for cardiovascular diseases (CVDs), including ischemic heart disease, stroke, heart failure, and atrial fibrillation. The prevalence of HTN, as well as mortality rates attributable to HTN, continue to increase, particularly in the United States and among Black populations. The risk of HTN involves a complex interaction of genetics and modifiable risk factors, including dietary patterns. In this regard, there is accumulating evidence that links dietary intake of red meat with a higher risk of poorly controlled blood pressure and HTN. However, research on this topic contains significant methodological limitations, which are described in the review. The report provided below also summarizes the available research reports, with an emphasis on processed red meat consumption and how different dietary patterns among certain populations may contribute to HTN-related health disparities. Finally, this review outlines potential mechanisms and provides recommendations for providers to counsel patients with evidence-based nutritional approaches regarding red meat and the risk of HTN, as well as CVD morbidity and mortality.
Keyphrases
- blood pressure
- risk factors
- atrial fibrillation
- heart failure
- cardiovascular disease
- healthcare
- public health
- mental health
- type diabetes
- heart rate
- hypertensive patients
- left ventricular
- human health
- risk assessment
- cardiovascular events
- clinical practice
- oral anticoagulants
- percutaneous coronary intervention
- blood glucose
- direct oral anticoagulants
- venous thromboembolism
- left atrial appendage
- weight loss
- acute coronary syndrome
- blood brain barrier
- acute heart failure
- drug induced