BOSTON—According to researchers at Harvard, data from a recent study suggests high red meat intake increases risk of coronary heart disease (CHD), noting CHD risk may be reduced importantly by shifting sources of protein in the U.S. diet (Circulation; Aug. 16, 2010). The researchers prospectively followed 84, 136 women aged 30 to 55 years in the Nurses' Health Study with no known cancer, diabetes mellitus, angina, myocardial infarction, stroke or other cardiovascular disease (CVD). Diet was assessed by a standardized and validated questionnaire and updated every four years. During 26 years of follow-up, 2,210 incident nonfatal infarctions and 952 deaths from CHD were documented.
In multivariable analyses including age, smoking, and other risk factors, higher intakes of red meat, red meat excluding processed meat, and high-fat dairy were significantly associated with elevated risk of CHD. Higher intakes of poultry, fish and nuts were significantly associated with lower risk. In a model controlling statistically for energy intake, one serving per day of nuts was associated with a 30-percent lower risk of CHD compared with one serving per day of red meat. Similarly, compared with one serving per day of red meat, a lower risk was associated with one serving per day of low-fat dairy, poultry and fish.
