Associations between red meat intake and biomarkers of inflammation and glucose metabolism

in women
Amanda F. Kadar (030.10.024)
Arifi (030.10.039)
Fyrnaz Kautharifa (030.10.111)
Ila Mahira (030.10.131)
Jeffrie Irtan (030.10.140)
Komang Ida (030.10.152)
1. The study is about the relation of red meat intake to biomarkers of inammation and glucose
metabolism.
They analyzed cross-sectional data from diabetes-free female participants in the Nurses
Health Study (n = 3690). Multiple linear regression was conducted to assess the associations
of total, unprocessed, and processed red meat intakes (quartile categories) with plasma Creactive protein (CRP), ferritin, adiponectin, fasting insulin, and hemoglobin A1c (HbA1c).
The Nurses Health Study (NHS) is a prospective cohort study of 121.700 female registered
nurses aged 3055 years old living across the United States at the baseline data collection in
1976. The participants have been followed biennially with questionnaires on medical history
and lifestyle. The blood sample collections were conducted among 32.826 participants in
19891990. Among participants who provided a blood sample, several sub studies have been
implemented to examine the association of plasma biomarkers in relation to specic disease
risk. For the current investigation, we included biomarker data from participants previously
selected as controls for nested case-control analyses of type 2 diabetes, coronary heart
disease, and stroke (n = 2939) and for an analysis of cognitive function (n = 930).
Participants with self-reported prevalent diabetes at blood draw were excluded in additional
to those with measured HbA1c 6.5%. A total of 3690 individuals with red meat intake and
BMI data from the 1990 questionnaire and biomarker data from the 19891990 blood
collection were included in the current analysis.

The objective of the study is the researchers hypothesized that greater red meat intake would
be associated with biomarkers of inammation and glucose metabolism, which would be
partly explained by body mass index (BMI).
2. The researchers find that greater total, unprocessed, and processed red meat intakes were
associated with higher plasma CRP, ferritin, fasting insulin, and HbA1c and lower
adiponectin after adjustment for demographic information. Adiponectin was not associated
with any type of red meat intake when further adjusted for medical and lifestyle factors. After
adjustment for BMI, most of these associations with inammatory and glucose metabolic
biomarkers were substantially attenuated and no longer signicant. BMI accounted for a
statistically signicant proportion of associations with CRP, HbA1c, and fasting but not with
ferritin. Substituting a serving of total red meat intake with alternative protein food in a
combination of poultry, sh, legumes, and nuts was associated with signicantly lower CRP,
ferritin, HbA1c, and fasting insulin.
3. From the finding of the study we learn that red meat is harmful because of the saturated fat
can lead to cardiovascular disease. The effect of substituting a serving of red meat with a
serving of another major protein food source, which has previously been shown to be related
to a reduced risk of type 2 diabetes and CVD. Greater total, unprocessed, and processed red
meat intakes were associated with higher plasma CRP, ferritin, fasting insulin, and HbA1c

4. Despite red meat increase the risk of Diabetes and cardiovascular disease, red meat also beef
the most nutrient-rich food, like the journal said, red meat provides high in iron, something
many teenage girls and women in their childbearing years are lacking. The heme iron in red
meat is easily absorbed by the body. Red meat also supplies vitamin B12, which helps make
DNA and keeps nerve and red blood cells healthy, and zinc, which keeps the immune system
working properly.
So, yes, red meat intake is associated with an increased type 2 diabetes and cardiovascular
disease risk, but that doesnt mean we musnt eat red meat, red meat still has many other
nutrient if we eat it properly

5. The study can help Indonesia to improve nutritional status by giving information that greater
red meat intake is associated with unfavorable plasma concentrations of inammatory and
glucose metabolic biomarkers in diabetes-free women. Body adiposity statistically accounted
for a signicant proportion of the associations between red meat and these biomarkers,
except for ferritin. Substitution of a serving of red meat with another protein food consumed
in combination of poultry, sh, legumes, and nuts is associated with a healthier biomarker
prole of inammatory and glucose metabolism. Longterm controlled feeding studies are
warranted to conrm the causality of these associations and potential mediating pathways to
determine optimal preventative dietary strategies for progression to type 2 diabetes and
cardiovascular disease.