6533b837fe1ef96bd12a1d8f

RESEARCH PRODUCT

Replacing red meat and processed red meat for white meat, fish, legumes or eggs is associated with lower risk of incidence of metabolic syndrome.

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BACKGROUND & AIMS: Few studies have assessed the association between consumption of red meat (RM) and processed red meats (PRM) and the incidence of metabolic syndrome (MetS) and results have been inconsistent. We investigated associations between total consumption of meat and its subtypes and incident MetS and estimated the effect of substituting RM or PRM for alternative protein-rich foods. METHODS: We analyzed 1868 participants (55-80 years-old) recruited into the PREDIMED study who had no MetS at baseline and were followed for a median of 3.2 years. MetS was defined using updated harmonized criteria. Anthropometric variables, dietary habits, and blood biochemistry were determined at baseline and yearly thereafter. Multivariable-adjusted hazard ratios (HRs) of MetS were estimated for the two upper tertiles (versus the lowest one) of mean consumption of meat and its subtypes during the follow-up as exposure. RESULTS: Comparing the highest vs the lowest tertile of consumption, we observed an increased risk of MetS incidence, with HRs of 1.23 (95% confidence interval [CI]: 1.03-1.45) and 1.46 (CI: 1.22-1.74) for total meat and pooled RM and PRM, respectively. Compared with participants in the lowest tertile, those in the highest tertile of poultry and rabbit consumption had a lower risk of MetS incidence. The risk of MetS was lower when one-serving/day of RM or PRM was replaced by legumes, poultry and rabbit, fish or eggs. CONCLUSION: RM and PRM consumption was associated with higher risk of MetS. Replacing RM or PRM with other protein-rich foods related to a lower risk of MetS and should, therefore, be encouraged. biomedical research of the Spanish Government, Instituto de Salud Carlos III (ISCIII), through grants provided to research networks specifically developed for the trial (RTIC G03/140, to Ramon Estruch, RTIC RD06/0045 to Miguel Angel Martínez-Gonzalez and through Centro de Investigacion Biomedica en Red de Fisiopatología de la Obesidad y Nutricion (CIBEROBN); and by grants from Fondo de Investigacion Sanitaria-Fondo Europeo de Desarrollo Regional (PI13/00462, PI052584, PI071138), and the Centre Catala de la Nutricio de l'Institut d'Estudis Catalans (CCNIEC-02-2013). The Fundacion Patrimonio Olivarero and Hojiblanca SA (M alaga, Spain), California Walnut Comission (Sacramento, CA), Borges SA (Reus, Spain) and Morella Nuts SA (Reus, Spain) donated the olive oil, walnuts, almonds, and hazelnuts, respectively, used in the study.