Association of dietary meat consumption habits with neurodegenerative cognitive impairment: an updated systematic review and dose–response meta-analysis of 24 prospective cohort studies. Issue 24 (17th November 2022)

• Record Type: Journal Article
• Authors: Quan, Wei; Xu, Yang; Luo, Jie; Zeng, Maomao; He, Zhiyong; Shen, Qingwu; Chen, Jie
• Is Part Of: Food & function. Volume 13:Issue 24(2022)
• Page Start: 12590
• Page End: 12601
• Publication Date: 2022-11-17
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Nutrition -- Periodicals; 664.07
• DOI: 10.1039/d2fo03168j
• Languages: English
• ISSNs: 2042-6496

Abstract

Abstract : The association between dietary meat consumption habits and neurodegenerative cognitive impairment (NCI) has been made but recent studies have reported controversial results. Abstract : The association between dietary meat consumption habits and neurodegenerative cognitive impairment (NCI) has been made but recent studies have reported controversial results. Herein, we have systematically explored associations between meat consumption and NCI risk. PubMed, Embase, and MEDLINE databases were explored for data sources of primary studies. Twenty-four prospective cohort studies that met the selection criteria, involving over 500 000 participants from 11 countries, were included. Relative risks (RRs) were pooled using random-effects model meta-analysis, and a dose–response analysis was conducted using a 2-stage generalized least-squares trend program. The results showed that total meat (RRs 1.14; 95% CI: 1.04–1.24), fish (RRs 0.87; 95% CI: 0.78–0.98), and poultry (RRs 0.88; 95% CI: 0.80–0.98) intake was significantly associated with NCI risk but red meat (RRs 1.03; 95% CI: 0.92–1.16) showed a non-significant association. Subgroup analysis further demonstrated a significant association between total meat consumption and the risk of NCI, especially for total processed meat (RRs 1.67; 95% CI, 1.46–1.92) and processed red meat (RRs 1.22; 95% CI, 1.11–1.34). Each additional 50 g day −1 intake of total meat (RRs 1.03; 95% CI: 1.00–1.05) and processed meat (RRs 1.12; 95% CI: 1.08–1.17) increased the risk of NCI. In contrast, a 50 g day −1 increment of fish (RRs 0.97; 95% CI: 0.94–0.99) and poultry (RRs 0.948; 95% CI: 0.90–0.99) intake was associated with lower NCI risk. This study provided evidence for further understanding the relationship between the type and amount of meat intake and the occurrence of NCI.