Globally the prevalence of cardiovascular disease (CVD) and diabetes is increasing ⁽ Reference Mathers and Loncar ^{1 )}. The WHO estimate that by 2030, CVD will be responsible for 23·3 million deaths annually, and the prevalence of diabetes will have risen to 336 million ⁽ Reference Mathers and Loncar ^{1 ).} Processed red meat has been associated with CVD and Type 2 diabetes due to its unfavourable fat profile and high sodium content ⁽ Reference Micha, Wallace and Mozaffarian ^{2 )}. The aim of this study was to characterise patterns of dietary meat intakes, socio-demographics and cardio-metabolic risk factors. This study used data from the National Adult Nutrition Survey (NANS), a cross-sectional food consumption survey carried out between 2008 and 2010. Habitual food and beverage intake data was collected for 1500 Irish adults using a 4-day semi-weighted food diary, 79 % of whom provided blood and urine samples ^{( 3 )}. For the purpose of this analysis, under reporters were removed and only participants who provided a fasting blood sample were included. Mean daily processed red meat intake (g/d) was used to divide the NANS into processed red meat consumption groups. Statistical significance differences between groups was assessed using a general linear model, controlled for age, gender, energy (kcal), social class, smoking status, supplement use and physical activity, with Bonferoni post hoc test.

^abcd Different uppercase superscript indicate significant differences between consumption groups

Gender, age and social class differed across the consumption groups; the non-consumers were predominantly older, professional females. High consumers were generally younger, unskilled males (P < 0·001), with a higher smoking status and with a lower supplement usage (P < 0·001). Furthermore, high consumers had a higher BMI (P = 0·016), yet a lower body fat percentage (P = 0·022), a greater muscle mass (P = 0·023) and higher physical activity levels (P = 0·002) than all other consumer groups. As a percentage of total energy, lower intakes of carbohydrates, sugars (P < 0·001) and higher intakes of total fat, SFA, MUFA and sodium (P < 0·05) were observed in high processed red meat consumers. Insulin, c-peptide, NEFA and TAG concentrations increased, but HDL cholesterol decreased with processed red meat consumption. Similarly indices of insulin resistance, HOMA_IR and QUICKI, and CVD risk, TAG: HDL, were modulated with meat intake. Therefore it would seem, high processed red meat consumption presents a lower dietary quality, with increased cardio-metabolic risk. Whilst, further pattern analysis is required to investigate this relationship, the data suggest that modification of processed meat composition may be a good target to improve dietary quality.