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Erlon Oliveira de Abreu Silva, MD; Aline Marcadenti, MSc

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The study by Sinha et al¹ affirms that higher intake of red meat is related to increased general and cause-specific mortality. About this, some considerations must be made. First, the data were collected by means of a recall bias–subjected instrument and only 1 time a year in a middle-aged population in which all participants were in the overweight body mass index (BMI) range and had only slight differences (in absolute values) of total energy intake and white meat intake between the extreme quintiles (Q1 and Q5). Second, there was no record about personal history of cardiovascular disease or conditions associated with increased cardiovascular risk like hypertension, diabetes, dyslipidemia, nor the use of medications, and such factors were not included in the multivariate analysis. Third, the authors neither inform us whether the difference in saturated fat intake was significant between Q1 and . . . [Full Text of this Article]

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RELATED LETTER

Higher Red Meat Intake May Be a Marker of Risk, Not a Risk Factor Itself—Reply
Rashmi Sinha, Barry I. Graubard, Amanda J. Cross, Michael F. Leitzmann, and Arthur Schatzkin
Arch Intern Med. 2009;169(16):1539.
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