%0 Journal Article
%A Quintana Pacheco, Daniel Antonio
%A Sookthai, Disorn
%A Wittenbecher, Clemens
%A Graf, Mirja
%A Schübel, Ruth
%A Johnson, Theron Scot
%A Katzke, Verena
%A Jakszyn, Paula
%A Kaaks, Rudolf
%A Kühn, Tilman
%T Red meat consumption and risk of cardiovascular diseases-is increased iron load a possible link?
%J The American journal of clinical nutrition
%V 107
%N 1
%@ 1938-3207
%C Bethesda, Md.
%I Soc.
%M DKFZ-2018-00194
%P 113 - 119
%D 2018
%X High iron load and red meat consumption could increase the risk of cardiovascular diseases (CVDs). As red meat is the main source of heme iron, which is in turn a major determinant of increased iron load, adverse cardiometabolic effects of meat consumption could be mediated by increased iron load.The object of the study was to assess whether associations between red meat consumption and CVD risk are mediated by iron load in a population-based human study.We evaluated relations between red meat consumption, iron load (plasma ferritin), and risk of CVD in the prospective EPIC-Heidelberg Study using a case-cohort sample including a random subcohort (n = 2738) and incident cases of myocardial infarction (MI, n = 555), stroke (n = 513), and CVD mortality (n = 381). Following a 4-step mediation analysis, associations between red meat consumption and iron load, red meat consumption and CVD risk, and iron load and CVD risk were assessed by multivariable regression models before finally testing to which degree associations between red meat consumption and CVD risk were attenuated by adjustment for iron status.Red meat consumption was significantly positively associated with ferritin concentrations and MI risk [HR per 50 g daily intake: 1.18 (95
%F PUB:(DE-HGF)16
%9 Journal Article
%$ pmid:29381787
%R 10.1093/ajcn/nqx014
%U https://inrepo02.dkfz.de/record/132507