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Inflammation, a known risk factor for various chronic diseases, including cardiovascular disease (CVD), is receiving increased scientific attention in relation to nutrition. Recommendations to decrease red meat intake often rely on older studies suggesting a negative impact on inflammation, despite more recent research failing to support this. Dr. Alexis Wood, an associate professor of pediatrics – nutrition at the USDA/ARS Children’s Nutrition Research Center, emphasized the need for more robust studies in this area. Wood and her team examined data from around 4,000 older individuals in the Multi-Ethnic Study of Atherosclerosis (MESA), focusing on metabolite data in the blood for a more direct link between diet and health. They found that after adjusting for body mass index (BMI), consumption of unprocessed and processed red meat (such as beef, pork, or lamb) showed no direct association with inflammation markers. This suggests that body weight, rather than red meat, might be the primary driver of increased systemic inflammation. Notably, there was no significant connection between red meat consumption and C-reactive protein (CRP), a major inflammatory risk marker for chronic disease. Wood highlighted the importance of measuring plasma markers like metabolites to understand associations between diet and disease risk, beyond relying solely on self-reported dietary intake. She emphasized that the current analysis does not support previous observational research linking red meat consumption to inflammation. However, she stressed the need for randomized controlled trials (RCTs) to establish causation. Some RCTs have shown that lean, unprocessed beef can be part of heart-healthy dietary patterns. Wood concluded that more studies are required before making recommendations to limit red meat consumption for inflammation reduction. It is crucial to base such dietary advice on the most current and robust scientific evidence, which is currently lacking. Given the cultural significance and widespread popularity of red meat, any recommendations for reducing its consumption should be firmly grounded in strong scientific research.
