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Minder vlees voor een beter gewicht*
Minder vlees eten is het geheim voor een gezond gewicht en om af te vallen. Dat blijkt uit een Europese studie onder bijna 400.000 volwassenen uit 10 Europese landen. Zelfs als mensen hetzelfde aantal calorieën als altijd gebruiken, maar andere dingen in plaats van vlees zouden eten, verliezen ze gewicht. Rood vlees en gevogelte maar vooral bewerkt vlees, zoals bijv. worstjes en ham, worden gelinkt aan overgewicht. Mensen in Denemarken, Duitsland, Spanje, Zweden en Nederland bleken de grootste vleeseters te zijn.
Meat consumption and prospective weight change in participants of the EPIC-PANACEA study1,2,3
Anne-Claire Vergnaud, Teresa Norat, Dora Romaguera, Traci Mouw, Anne M May, Noemie Travier, Jian'an Luan, Nick Wareham, Nadia Slimani, Sabina Rinaldi, Elisabeth Couto, Françoise Clavel-Chapelon, Marie-Christine Boutron-Ruault, Vanessa Cottet, Domenico Palli, Claudia Agnoli, Salvatore Panico, Rosario Tumino, Paolo Vineis, Antonio Agudo, Laudina Rodriguez, Maria Jose Sanchez, Pilar Amiano, Aurelio Barricarte, Jose Maria Huerta, Timothy J Key, Elisabeth A Spencer, Bas Bueno-de-Mesquita, Frederike L Büchner, Philippos Orfanos, Androniki Naska, Antonia Trichopoulou, Sabine Rohrmann, Silke Hermann, Heiner Boeing, Brian Buijsse, Ingegerd Johansson, Veronica Hellstrom, Jonas Manjer, Elisabet Wirfält, Marianne Uhre Jakobsen, Kim Overvad, Anne Tjonneland, Jytte Halkjaer, Eiliv Lund, Tonje Braaten, Dagrun Engeset, Andreani Odysseos, Elio Riboli and Petra HM Peeters 
1 From the Department of Epidemiology and Biostatistics, School of Public Health, Imperial College London, London, United Kingdom (A-CV, TN, DR, TM, PV, ER, and PHMP); Julius Center for Health Sciences and Primary Care, University Medical Center Utrecht, Utrecht, Netherlands (AMM and PHMP); National Institute for Public Health and the Environment (RIVM), Bilthoven, Netherlands (AMM, BB-de-M, and FLB); Unit of Nutrition, Environment and Cancer, Catalan Institute of Oncology, IDIBELL, Barcelona, Spain (NT and AA); Medical Research Council, Epidemiology Unit, Institute of Metabolic Science, Cambridge, United Kingdom (JL and NW); International Agency for Research on Cancer (IARC-WHO), Lyon, France (NS, SR, and EC); Institut National de la Santé et de la Recherche Médicale (INSERM), ERI 20, EA 4045 (FC-C, M-CB-R, and VC); Institut Gustave Roussy, Villejuif, France (FC-C, M-CB-R, and VC); Molecular and Nutritional Epidemiology Unit, Cancer Research and Prevention Institute-ISPO, Florence, Italy (DP); Nutritional Epidemiology Unit, IRCCS Foundation, National Cancer Institute, Milan, Italy (CA); Dipartimento di Medicina Clinica e Sperimentale, Università di Napoli, Italy (SP); Cancer Registry, Azienda Ospedaliera "Civile M.P.Arezzo", Ragusa, Italy (RT); University of Torino, Torino, Italy (PV); Health Information Unit, Public Health Directorate, Health and Health Care Services, Asturias, Spain (LR); Andalusian School of Public Health, Granada, and CIBER Epidemiology and Public Health (CIBERESP), Granada, Spain (MJS); Public Health Department of Gipuzkoa, Basque Government (PA); CIBER Epidemiology and Public Health CIBERESP, San Sebastian, Spain (PA); Public Health Institute of Navarra, Pamplona, Spain (AB); Epidemiology Department, Murcia Health Council, CIBER en Epidemiología y Salud Pública (CIBERESP), Murcia, Spain (JMH); Cancer Research UK Epidemiology Unit, University of Oxford, United Kingdom (TJK and EAS); Department of Hygiene, Epidemiology and Medical Statistics, School of Medicine, University of Athens, Greece (PO, AN, and AT); Hellenic Health Foundation, Athens, Greece (AT); Division of Clinical Epidemiology, German Cancer Research Center, Heidelberg, Germany (SR and SH); Department of Epidemiology, German Institute of Human Nutrition, Potsdam-Rehbruecke, Germany (HB and BB); Department of Odontology, Cariology, Umeå University, Umeå, Sweden (IJ); Department of Public Health and Clinical Medicine, Umeå University, Umeå, Sweden (VH); Department of Surgery, Malmö University Hospital, Malmö, Sweden (JM); Department of Clinical Sciences in Malmö/Nutrition Epidemiology, Lund University, Malmö, Sweden (EW); Department of Clinical Epidemiology, Aarhus University Hospital, Aalborg, Denmark (MUJ and KO); Department of Cardiology, Aarhus University Hospital, Aalborg, Denmark (KO); Danish Cancer Society, Institute of Cancer Epidemiology, Copenhagen, Denmark (AT and JH); Institute of Community Medicine, University of Tromsø, Tromsø, Norway (EL, TB, and DE); and EPOS-Iasis, Nicosia, Cyprus (AO). 
2 The project PANACEA received funding from the European Union, in the framework of the Public Health Programme (project no. 2005328). The work was further financially supported by the European Commission: Public Health and Consumer Protection Directorate 1993–2004; Research Directorate-General 2005; Ligue contre le Cancer, Société 3M, Mutuelle Générale de l'Education Nationale, Institut National de la Santé et de la Recherche Médicale (France); German Cancer Aid, German Cancer Research Center, Federal Ministry of Education and Research (Germany); Danish Cancer Society (Denmark); Health Research Fund of the Spanish Ministry of Health, the participating regional governments and institutions (Spain); Cancer Research UK, Medical Research Council, Stroke Association, British Heart Foundation, Department of Health, Food Standards Agency, the Wellcome Trust (United Kingdom); Greek Ministry of Health and Social Solidarity, Hellenic Health Foundation, Stavros Niarchos Foundation (Greece); Italian Association for Research on Cancer, National Research Council (Italy); Dutch Ministry of Public Health, Welfare and Sports, Dutch Ministry of Health, Dutch Prevention Funds, LK Research Funds, Dutch Zorg Onderzoek Nederland, World Cancer Research Fund (Netherlands); Swedish Cancer Society, Swedish Scientific Council, Regional Government of Skane (Sweden); and Norwegian Cancer Society (Norway). 
3 Address correspondence to A-C Vergnaud, Imperial College London, Department of Epidemiology and Public Health, Medical Building, Room 502, Norfolk Place, St Mary's Campus, London W2 1PG, United Kingdom. E-mail: a.vergnaud@imperial.ac.uk. 
Background: Meat intake may be related to weight gain because of its high energy and fat content. Some observational studies have shown that meat consumption is positively associated with weight gain, but intervention studies have shown mixed results. 
Objective: Our objective was to assess the association between consumption of total meat, red meat, poultry, and processed meat and weight gain after 5 y of follow-up, on average, in the large European population who participated in the European Prospective Investigation into Cancer and Nutrition–Physical Activity, Nutrition, Alcohol, Cessation of Smoking, Eating Out of Home and Obesity (EPIC-PANACEA) project. 
Design: A total of 103,455 men and 270,348 women aged 25–70 y were recruited between 1992 and 2000 in 10 European countries. Diet was assessed at baseline with the use of country-specific validated questionnaires. A dietary calibration study was conducted in a representative subsample of the cohort. Weight and height were measured at baseline and self-reported at follow-up in most centers. Associations between energy from meat (kcal/d) and annual weight change (g/y) were assessed with the use of linear mixed models, controlled for age, sex, total energy intake, physical activity, dietary patterns, and other potential confounders. 
Results: Total meat consumption was positively associated with weight gain in men and women, in normal-weight and overweight subjects, and in smokers and nonsmokers. With adjustment for estimated energy intake, an increase in meat intake of 250 g/d (eg, one steak at 450 kcal) would lead to a 2-kg higher weight gain after 5 y (95% CI: 1.5, 2.7 kg). Positive associations were observed for red meat, poultry, and processed meat. 
Conclusion: Our results suggest that a decrease in meat consumption may improve weight management.

American Journal of Clinical Nutrition, doi:10.3945/ajcn.2009.28713
Vol. 92, No. 2, 398-407, August 2010 (Juli 2010)