Research

Mixed

High consumption of red meat is associated with higher circulating levels of oxidative stress (GGT) and inflammation (hs-CRP) biomarkers, though the hs-CRP association is mediated by obesity.

Limit high consumption of red meat. This study links higher red meat intake to elevated inflammatory (hs-CRP) and oxidative stress (GGT) markers. Notably, the link to inflammation (hs-CRP) disappears when accounting for body weight, suggesting that maintaining a healthy weight is crucial to mitigating these risks.

ModerateSupportsMEDIUM confidence
higher consumption of red meat was significantly associated with higher levels of GGT and hs-CRP when adjusted for potential confounding factors related to lifestyle and diet.
Jukka Montonen et al. · European Journal of Nutrition · 2012

Why this rating

Cross-sectional observational study; associations are significant but causal inference is limited by design.

Source

Consumption of red meat and whole-grain bread in relation to biomarkers of obesity, inflammation, glucose metabolism and oxidative stress

Jukka Montonen et al. · European Journal of Nutrition · 2012

DOI 10.1007/s00394-012-0340-6

cross_sectional · n=2198Cited 231×
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DOI resolved against Crossref · corpus check 2026-06-10

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