The Relationship of Red Meat Intake with Metabolic Syndrome and CRP Plasma Concentration in Women

Although red meat consumption is related to the prevalence of diabetes, few data are available showing the relationship between red meat intake, inflammation, and metabolic syndrome. The study aimed to identify the association between the red meat intake, metabolic syndrome, and circulating concentration of C-reactive protein (CRP) as a surrogate measure of inflammation. In a cross-sectional study of 482 female teachers aged between 40 and 60 years old from Tehran, a FFQ was used to assess the red meat intake. Anthropometric measures, blood pressure, fasting plasma glucose, lipid profiles, and plasma CRP concentrations were evaluated according to the standard methods. Metabolic syndrome was defined as recommended by National Cholesterol Education Program Adult Treatment Panel III guidelines. The mean (mean ± SEM) red meat intake was 45.9 ± 3.0 g/d. After statistically controlling for potential confounders, geometric, mean plasma, CRP concentrations across increasing quintile categories of red meat intake were 1.46, 1.66, 1.73, 1.89 ± 1.89, and 2.03 mg/L (P- trend < 0.01). In the crude model, individuals in the top quintile of red meat intake had greater odds of having metabolic syndrome compared to those in the bottom quintile [odds ratio (OR): 2.33; 95% CI: 1.24, 4.38, P-trend < 0.01]. This association remained significant even after adjustment for potential confounders (OR, 2.15; CI, 1.18, 4.01; P-trend <0.01). Adjustment for CRP did not affect this association (OR, 2.06; CI, 1.16, 3.98; P-trend <0.01). In conclusion, increased red meat consumption is cross-sectioned associated with greater risk of metabolic syndrome and inflammation. Further prospective investigations will be needed to confirm this finding.