Allen Tara S, Najem Michael, Wood Alexis C, Lee Danielle J, Pacheco Lorena S, Daniels Lori B, Allison Matthew A
Division of Preventive Medicine, Department of Family Medicine, University of California, San Diego, CA, USA.
University of California Internal Medicine Residency Program, San Diego, CA, USA.
Curr Cardiol Rep. 2025 Feb 10;27(1):50. doi: 10.1007/s11886-025-02201-2.
Hypertension (HTN) is a major risk factor for cardiovascular diseases (CVD). The global prevalence of HTN and related CVD mortality continues to rise. The development of HTN is influenced by genetic predisposition and modifiable risk factors, including diet. One area of ongoing debate is the relationship between red meat consumption and risk of HTN.
Processed red meat has become increasingly implicated in the pathogenesis and morbidity of HTN, though randomized control trials comparing HTN-related outcomes associated with red meat subtypes have yielded heterogenous results. This review summarizes the existing relevant literature and highlights the methodological challenges that complicate definitive conclusions, with a focus on processed versus unprocessed red meat consumption and HTN. It explores pathophysiologic mechanisms contributing to this relationship and reviews practical, evidence-based dietary guidelines that address red meat consumption to mitigate the risk of adverse HTN-related CVD outcomes.
高血压（HTN）是心血管疾病（CVD）的主要危险因素。全球高血压患病率及相关心血管疾病死亡率持续上升。高血压的发生受遗传易感性和可改变的危险因素影响，包括饮食。红肉消费与高血压风险之间的关系是一个持续争论的领域。
加工红肉越来越多地被认为与高血压的发病机制和发病率有关，尽管比较红肉亚型与高血压相关结局的随机对照试验结果不一。本综述总结了现有的相关文献，并强调了导致难以得出明确结论的方法学挑战，重点关注加工红肉与未加工红肉的消费与高血压。它探讨了导致这种关系的病理生理机制，并回顾了基于证据的实用饮食指南，这些指南涉及红肉消费以降低高血压相关心血管疾病不良结局的风险。
