State-of-the-art review: Evidence on red meat consumption and hypertension outcomes

Authors: ALLEN, TARA - University Of California, San Diego; BHATIA, HARPREET - University Of California, San Diego; WOOD, ALEXIS - Children'S Nutrition Research Center (CNRC); MOMIN, SHABNAM - Children'S Nutrition Research Center (CNRC); ALLISON, MATTHEW - University Of California, San Diego

Submitted to: American Journal of Hypertension
Publication Type: Review Article
Publication Acceptance Date: 5/10/2022
Publication Date: 5/13/2022
Citation: Allen, T.S., Bhatia, H.S., Wood, A.C., Momin, S.R., Allison, M.A. 2022. State-of-the-art review: Evidence on red meat consumption and hypertension outcomes. American Journal of Hypertension. https://doi.org/10.1093/ajh/hpac064.
DOI: https://doi.org/10.1093/ajh/hpac064

Interpretive Summary:

Technical Abstract: Hypertension (HTN) is a well-established risk factor for cardiovascular diseases (CVD), 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.