Sex-Specific Associations of Red Meat and Processed Meat Consumption with Serum Metabolites in the UK Biobank

Red meat consumption has been found to closely related to cardiometabolic health, with sex disparity. However, the specific metabolic factors corresponding to red meat consumption in men and women have not been examined previously. We analyzed the sex-specific associations of meat consumption, with 167 metabolites using multivariable regression, controlling for age, ethnicity, Townsend deprivation index, education, physical activity, smoking, and drinking status among similar to 79,644 UK Biobank participants. We also compared the sex differences using an established formula. After accounting for multiple testing with false discovery rate < 5% and controlling for confounders, the positive associations of unprocessed red meat consumption with branched-chain amino acids and several lipoproteins, and the inverse association with glycine were stronger in women, while the positive associations with apolipoprotein A1, creatinine, and monounsaturated fatty acids were more obvious in men. For processed meat, the positive associations with branched-chain amino acids, several lipoproteins, tyrosine, lactate, glycoprotein acetyls and inverse associations with glutamine, and glycine were stronger in women than in men. The study suggests that meat consumption has sex-specific associations with several metabolites. This has important implication to provide dietary suggestions for individuals with or at high risk of cardiometabolic disease, with consideration of sex difference.

Automated summary

Red meat consumption has different associations with cardiometabolic health in men and women. Unprocessed red meat consumption is more beneficial for women, with stronger positive associations with branched-chain amino acids and lipoproteins, and stronger negative association with glycine. Processed meat has a greater impact on women, with stronger positive associations with branched-chain amino acids, lipoproteins, tyrosine, lactate, glycoprotein acetyls, and stronger negative associations with glutamine and glycine.