Processed Meat Consumption Linked to Increased Hypertension Risk: Insights from the ELSA-Brasil Study
Exploring the link between diet and hypertension, a recent Brazilian study reveals that processed meats might be a key player in raising blood pressure risks. Over 8,000 public workers were tracked for their meat consumption habits and subsequent health outcomes. The findings underscore that higher intakes of processed meats correlate with a noticeable rise in hypertension rates, while red meat does not show the same effect.
Researchers utilized food frequency questionnaires to quantify daily meat intake among participants, categorized into three consumption levels or tertiles. Hypertension was identified based on blood pressure measurements and medication usage. Notably, even after adjusting for variables like body mass index and sodium-to-potassium ratios, the risk of hypertension was significantly higher among those consuming the most processed meat.
This study shines a light on the potential health impacts of dietary choices and suggests moderation in consuming processed meats to mitigate hypertension risk. Understanding these associations is crucial for public health strategies aimed at preventing hypertension, a major cardiovascular risk factor.
Article Information
Consumption of processed meat but not red meat is associated with the incidence of hypertension: ELSA-Brasil cohort
Published in Nutrition, Michelle Izabel Ferreira Mendes et al.
Abstract
Objectives: To verify the association between the consumption of red and processed meats and the incidence of hypertension in participants of the Longitudinal Study of Adult Health.
Methods: This was a cohort with data from the baseline (2008-2010) and second wave (2012-2014) with 8,089 public workers of both sexes and different racial groups, with mean age of 49 ± 8 years (35-74 years old). Meat consumption (g/d) was estimated using a food frequency questionnaire and was divided into consumption tertiles. Hypertension was defined as systolic blood pressure ≥140 mm Hg and/or diastolic ≥90 mm Hg and/or antihypertensive medication. Cox proportional hazards models were used to estimate adjusted Hazard Ration (HRs) and 95% confidence interval (CI) for incident hypertension.
Results: A total of 1186 incident cases of hypertension were identified. Even adjusting for confounders, such as urinary Na/K (sodium/potassium) ratio and BMI (body mass index), participants in the second (HR:1.19; 95% CI 1.03-1.30) and third (HR:1.30; 95% CI:1.11-1.53) tertile of processed meat consumption had a higher risk of developing hypertension than those in the first tertile. We did not find a significant association between red meat consumption and hypertension.
Conclusions: The increased risk of developing hypertension is associated with moderate and high consumption of processed meats but not with consumption of red meat.
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