State-of-the-Art Review: Evidence on Red Meat Consumption and Hypertension Outcomes

Authors

Tara Shrout Allen
Harpreet S Bhatia
Alexis C Wood
Shabnam R Momin
Matthew A Allison

Publication Date

8-1-2022

Journal

American Journal of Hypertension

DOI

10.1093/ajh/hpac064

PMID

35561332

PMCID

PMC10060708

PubMedCentral® Posted Date

5-13-2022

PubMedCentral® Full Text Version

Post-print

Published Open-Access

yes

Keywords

Atrial Fibrillation, Blood Pressure, Diet, Humans, Hypertension, Red Meat, Risk Factors, United States, blood pressure, hypertension, nutrition, public health, red meat, risk factor modification

Abstract

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.