TY  - JOUR
AU  - de Carvalho, Jozélio Freire
AU  - de Jesus, Rosangela Passos
PY  - 2026
DA  - 2026/02/23
TI  - Red Meat Consumption and Rheumatic Diseases: A Comprehensive Narrative Review
JO  - Recent Progress in Nutrition
SP  - 003
VL  - 06
IS  - 01
AB  - Dietary factors influence chronic inflammation and immune regulation, potentially affecting the onset and activity of rheumatic disease. Red meat, a major source of protein, heme iron, and saturated fat, has been linked to metabolic and inflammatory disorders, yet its role in rheumatic diseases remains unclear. To comprehensively evaluate the relationship between red-meat consumption and major rheumatic diseases—including rheumatoid arthritis (RA), gout, systemic lupus erythematosus (SLE), and other inflammatory or degenerative conditions—integrating data from systematic reviews, meta-analyses, cohort studies, and clinical trials. A literature search was conducted in PubMed, Embase, and Web of Science through April 2025. Eligible studies included randomized trials, observational cohorts, and meta-analyses assessing red-meat intake in relation to rheumatic outcomes. Data were synthesized narratively due to heterogeneity. Whenever available, we considered whether studies between distinguished processed and unprocessed red meat and key confounders (e.g., smoking and adiposity). Across eight high-quality studies (n ≈ 5300 participants) and three meta-analyses, evidence for RA was neutral: large cohorts and feeding trials found no association between red-meat intake and disease incidence or activity. However, high consumption (≥100 g/day) was linked to 6-year earlier RA onset in one cohort, particularly among smokers or individuals with higher body mass index. For gout and hyperuricemia, pooled analyses confirmed increased risk with high meat intake (odds ratio 1.27-1.32). In contrast, intake of fresh red meat was inversely associated with hip osteoarthritis requiring arthroplasty (hazard ratio = 0.94 per weekly serving). Data for SLE, spondyloarthritis, and psoriatic arthritis were limited or indirect through Mediterranean-type diet adherence. Red meat exerts disease-specific effects in rheumatology. Restriction is strongly warranted in gout and hyperuricemia, while moderate intake of unprocessed meat appears unlikely to meaningfully increase RA risk or short-term inflammatory activity when embedded in anti-inflammatory dietary patterns. For SLE and other rheumatic diseases, evidence isolating red-meat exposure remains limited and heterogeneous, and conclusions should be interpreted cautiously—particularly regarding processed meat and cooking-related pro-inflammatory exposures. Further longitudinal and interventional research is needed to clarify dose thresholds and mechanistic pathways.
SN  - 2771-9871
UR  - https://doi.org/10.21926/rpn.2601003
DO  - 10.21926/rpn.2601003
ID  - de Carvalho2026
ER  -