High intake of red meat may be linked to insulin resistance, liver disease
A study published in the Journal of Hepatology suggests that the high consumption of red and/or processed meat may be associated with nonalcoholic fatty liver disease (NAFLD) and insulin resistance (IR).
A study published in the Journal of Hepatology suggests that the high consumption of red and/or processed meat may be associated with nonalcoholic fatty liver disease (NAFLD) and insulin resistance (IR).
The researchers conducted a cross-sectional study among participants aged 40–70 who had a colonoscopy between 2013 and 2015 at one center in Israel. Researchers used a food frequency questionnaire and a detailed meat questionnaire to measure meat type and cooking method. In total, 789 individuals had a valid food frequency questionnaire, and 357 had a valid meat questionnaire.
The researchers found that after adjusting for body mass index, physical activity, smoking, alcohol, energy, saturated fat, and cholesterol intake, the odds of NAFLD and IR increased in association with high consumption of total meat and red and/or processed meat. High intake of meat cooked using unhealthy methods (frying and grilling to a level of well done and very well done) and heterocyclic amines (which form after cooking meat at high temperatures for a long time) were independently associated with elevated odds of IR.
The researchers concluded that “if confirmed in prospective studies, limiting the consumption of unhealthy meat types and improving preparation methods may be considered as part of NAFLD lifestyle treatment.”