By David Liu, PHD

Tuesday March 13, 2012 (foodconsumer.org) -- Eating red meat may increase risk of metabolic syndrome, type 2 diabetes and cardiovascular disease, according to a new study.  It is a possibility only though because this study was not a trial and a causal relationship has not been established.

The study led by Marcia C. de Oliveira Otto of the University of Texas Health Sciences Center- Houston and colleagues found that zinc and heme iron positively associated with increased risk  of metabolic syndrome, type 2 diabetes and cardiovascular disease.

The authors noted in their study report published in the March 1, 2012 issue of Journal of Nutrition that diet has an effect on risk of metabolic syndrome, type 2 diabetes and cardiovascular disease, which share an inflammatory etiology.

In the study, the researchers explored the associations of iron and antioxidants such as zinc, magnesium, beta-carotene, vitamin C and vitamin E with incident metabolic syndrome, type 2 diabetes and cardiovascular disease, based on data from the Multi Ethnic Study of Atherosclerosis.

For the study, participants aged 45 to 84 at baseline between 2000 and 2002 were followed through 2010 for their dietary intakes of various micro nutrients.

After adjustment for other confounding factors such as body mass index, dietary E intake was inversely correlated with incident metabolic syndrome and cardiovascular disease.  Those whose intakes were in the highest quintile were 22 percent and 31 percent less likely to develop metabolic syndrome and cardiovascular disease respectively, compared to those whose intakes were in the lowest quintile.

Also, those with their intakes of heme iron and Zn from red meat in the highest quintile, were 25 and 29 percent more likely to develop metabolic syndrome, compared to those who had their intakes in the lowest quintile.  Highest intakes of zinc and heme iron was linked to 51 percent and 65 percent increased risk of cardiovascular disease.

On the other hand, dietary intakes of nonheme iron, Mg, vitamin C, and β-carotene were not linked with risk of metabolic syndrome, type 2 diabetes mellitus, or cardiovascular disease.

 The researchers said "Data provided little support for the associations between specific micronutrients and MetS (metabolic syndrome), T2D (type 2 diabetes), or CVD (cardiovascular disease). However, nutrients consumed in red meat, or red meat as a whole, may increase risk of MetS and CVD."