A new study has found that it is not red meat that causes inflammation, but rather the weight of the individuals consuming it. Inflammation is considered a risk factor for various chronic diseases, and research has long been investigating how diet affects the inflammatory process in the body. Previous studies have yielded conflicting results, with some suggesting that red meat promotes inflammation while others have found no such link. Researchers at the Baylor College of Medicine have now conducted a new study to investigate whether red meat, such as beef or lamb, promotes inflammation.
The researchers analyzed cross-sectional data from approximately 4,000 older adults who participated in the Multi-Ethnic Study of Atherosclerosis. In addition to evaluating their food intake and several biomarkers, the researchers measured various metabolites in their blood. Plasma metabolites can help capture the effects of food intake when it is processed, digested, and absorbed. The analyzed data showed that after adjusting for body mass index (BMI), the consumption of red meat did not directly affect markers of inflammation. This suggests that body weight, rather than red meat, is the reason for increased systemic inflammation.
While observational studies cannot establish cause and effect, randomized controlled studies are necessary to evaluate whether red meat affects inflammation. The researchers note that their analysis contributes to the growing body of evidence that highlights the importance of measuring plasma markers, such as metabolites, to track diet and disease risk associations, rather than relying solely on self-reported food intake.
