Unprocessed red meat intakes are associated with increased inflammation, triglycerides and HDL cholesterol in past smokers

Aim To determine the associations of unprocessed red meat with serum C-reactive protein and traditional lipid biomarkers among adults with different smoking status. Methods Using a cross-sectional design, we analysed data collected from 5011 adults (men and women) who had provided information on dietary intakes and the proposed biomarkers for the 2005-2006 National Health and Nutrition Examination Survey (NHANES). Results We found positive associations between unprocessed red meat and serum C-reactive protein and triglycerides and an inverse association between unprocessed red meat and high-density lipoprotein (HDL) cholesterol in past smokers, but no associations in never smokers and current smokers. Among past smokers, the percent difference of biomarkers between participants with the highest and the lowest quintiles for the intakes of unprocessed red meat was 42% (P = 0.03) for CRP, 32% for triglycerides and -11% (P = 0.02) for HDL cholesterol. No association was found between unprocessed red meat and other lipid biomarkers. Conclusions Providing individualised nutritional guidelines according to smoking status is important. Our study provided evidence for developing specific guidelines on red meat for past smokers.