Red Meat Consumption and Hypertension: An Updated 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.

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.