• Michelle Izabel Ferreira Mendes, Raquel de Deus Mendonça, Carla Moronari de Oliveira Aprelini, and Maria Del Carmen Bisi Molina.
• Postgraduate Program in Health and Nutrition, Federal University of Ouro Preto, Ouro Preto CEP 35400-000, Brazil.
• Nutrition. 2024 Nov 1; 127: 112529112529.

ObjectivesTo verify the association between the consumption of red and processed meats and the incidence of hypertension in participants of the Longitudinal Study of Adult Health.MethodsThis was a cohort with data from the baseline (2008-2010) and second wave (2012-2014) with 8,089 public workers of both sexes and different racial groups, with mean age of 49 ± 8 years (35-74 years old). Meat consumption (g/d) was estimated using a food frequency questionnaire and was divided into consumption tertiles. Hypertension was defined as systolic blood pressure ≥140 mm Hg and/or diastolic ≥90 mm Hg and/or antihypertensive medication. Cox proportional hazards models were used to estimate adjusted Hazard Ration (HRs) and 95% confidence interval (CI) for incident hypertension.ResultsA total of 1186 incident cases of hypertension were identified. Even adjusting for confounders, such as urinary Na/K (sodium/potassium) ratio and BMI (body mass index), participants in the second (HR:1.19; 95% CI 1.03-1.30) and third (HR:1.30; 95% CI:1.11-1.53) tertile of processed meat consumption had a higher risk of developing hypertension than those in the first tertile. We did not find a significant association between red meat consumption and hypertension.ConclusionsThe increased risk of developing hypertension is associated with moderate and high consumption of processed meats but not with consumption of red meat.Copyright © 2024 Elsevier Inc. All rights reserved.

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