How does meat consumption affect mortality risk among frail? Study finds out

Frailty, a clinical syndrome affecting almost 10% of the elderly, undermines their ability to handle stress. Nutrition plays a key role in frailty development, with protein supplements often used to boost strength and physical function in frail older adults. Meat, as a food category, includes red meat, fish, and poultry. Rich in proteins and micronutrients, meat is important for building and maintaining muscle strength, enhancing physical strength, and minimizing the incidence of malnutrition in the elderly. Although meat is a rich protein source, its impact on the health of frail individuals remains under-researched.

In the study, around 20,000 participants, with a mean age of 58 years were enrolled. About 38% and 12% ate red meat and processed meat, respectively. Higher processed meat consumption, particularly more than 4 times a week, increased all-cause mortality by 20% and deaths from cardiovascular disease (CVD) by 25%. Red meat intake showed a U-shaped relationship with mortality, with lower death rates from all causes, cancer, and CVD observed among those consuming red meat up to 2 times a week. Compared to those consuming red meat less than once a week, the risk of all-cause deaths was 14% lower in this group. Additionally, for every additional 25 g of red meat consumed, there was a 7% increase in all-cause mortality and a 16% increase in deaths from CVD among the frail. Overall meat consumption did not show the same impact on mortality.

The findings suggested that a higher processed meat intake was associated with an increased risk of all-cause and cardiovascular mortality among frail individuals. Moderate intake of unprocessed red meat and higher intake of unprocessed substitutes such as poultry was associated with a decreased risk of all-cause, cancer, and cardiovascular mortality. Replacing processed meat or unprocessed red meat with fish or unprocessed poultry may be encouraged to reduce mortality and prolong life expectancy.

Reference: Jie Chen a, Weihao Xu, Lintao Dan, Junhan Tang b, Jirong Yue e, Emiel O. Hoogendijk f, and Chenkai Wu (2024). Associations between meat consumption and all-cause and cause-specific mortality in middle-aged and older adults with frailty. The Journal of Nutrition, Health and Aging. doi: http://dx.doi.org/10.1016/j.jnha.2024.100191.