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Review
. 2025 Feb 10;27(1):50.
doi: 10.1007/s11886-025-02201-2.

Red Meat Consumption and Hypertension: An Updated Review

Tara S Allen  1 , Michael Najem  2 , Alexis C Wood  3 , Danielle J Lee  3 , Lorena S Pacheco  4 , Lori B Daniels  5 , Matthew A Allison  6
Affiliations
Review

Red Meat Consumption and Hypertension: An Updated Review

Tara S Allen et al. Curr Cardiol Rep. .

Abstract

Purpose of review: 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.

Recent findings: 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.

Keywords: Cardiovascular disease; Hypertension; Nutrition; Processed red meat; Public health; Red meat; Risk factor modification.

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Conflict of interest statement

Declarations. Human and Animal Rights and Informed Consent: This article does not contain any studies with human or animal subjects performed by any of the authors. Competing Interests: The authors declare no competing interests.

Figures

Fig. 1
Fig. 1
Pathophysiological mechanisms linking red meat consumption (particularly processed meat) to hypertension, including the effects of sodium, nitrite preservatives, and trimethylamine-n-oxide (TMAO). (Portions of this figure are used with permission from Oxford University Press) [10]
See this image and copyright information in PMC

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