A Contemporary Review of the Relationship between Red Meat Consumption and Cardiovascular Risk

Abstract

Cardiovascular diseases burden is increasing due to aging populations and represents one of the major health issues worldwide. Dietary habits have been extensively studied in the cardiovascular feld despite the diffculty in the quantifcation of the assumption of each single food and the observation that several foods affect cardiovascular risk with opposite effects. Moreover, some older fndings have been reverted by more recent studies. Red meat has been widely studied in this context, and it has been suggested to increase cardiovascular risk primarily by causing dyslipidemia. Our aim is to review the relationship between red meat assumption and cardiovascular risk and to present novel fndings regarding their link.

Keywords: Cardiovascular disease, cardiovascular risk, dyslipidemia, fat, lipid profle, red meat