# Red and Processed Meat Effects on the Metabolome and Microbiome

> **NIH NIH R21** · FRED HUTCHINSON CANCER CENTER · 2021 · $78,083

## Abstract

PROJECT SUMMARY
Recent controversy has arisen concerning whether frequent intake of red and processed meat can be part of a
healthy diet, or whether red and processed meat should be avoided or consumed only in moderation.
Consumers and health care professionals are confused by these opposing views and research is needed to
definitively guide dietary recommendations. Observational cohorts have found that those who self-report
frequent red and processed meat intake have higher risk of several diet-related chronic diseases such as
cardiovascular disease, type II diabetes and cancer compared to those with low or no intake of these foods.
These findings are valuable, but self-reported diet without biological markers does not advance science
towards understanding biological mechanisms. Some cohort studies have reported links between red and
processed meat consumption and health related biomarkers such as lipids or food preparation-generated
biomarkers such as polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HAs). However, many
of these studies examined the associations of red and processed meat with blood or urine biomarkers in cross-
sectional analyses, leaving the possibility for residual confounding and an inability to draw causal inference.
Further, often only one pathway or one compound was measured in these studies, limiting insight into multiple
pathways affected by red and processed meat consumption. And no studies have tested red and processed
meat on systems-wide biomarkers using the metabolome and microbiome. To overcome these evidence gaps
we will conduct a rigorous randomized cross-over feeding trial, which is a study design optimally suited for
investigating mechanisms linking food intake with metabolic response due to the ability to carefully control food
intake. This pilot, controlled feeding trial will enroll 20 heathy adult females and males. Participants will
consume two diets, in random order: 1) Diet A is based on the Healthy Eating Index-2015 (HEI-2015) and
includes no red or processed meat; 2) Diet B is based on the Healthy Eating Index-2015 and includes red and
processed meat (HEI-2015-M) as primary protein sources. Both diet periods last 21 days and a 21-day
washout period occurs between diets. All food is prepared in a metabolic kitchen and either picked up by
participants or delivered by courier to their homes. Two types of mechanistic biomarkers are outcomes for this
study, both reflecting systems-wide readouts: (1) metabolomics; and (2) gut microbiota. Blood, 24-hour urine
and stool are collected before and after the experimental diets to test these specific aims: (1) Identify the extent
and nature of shifts in the metabolome when consuming a standard HEI-2015 diet compared to a HEI-2015-M
diet; and (2) Identify and characterize modulation of the gut microbial community when consuming a standard
HEI-2015 diet compared to a HEI-2015-M diet. This pilot trial is expected to provide discovery, mechanistic
data o...

## Key facts

- **NIH application ID:** 10596229
- **Project number:** 6R21DK128754-02
- **Recipient organization:** FRED HUTCHINSON CANCER CENTER
- **Principal Investigator:** Marian L Neuhouser
- **Activity code:** R21 (R01, R21, SBIR, etc.)
- **Funding institute:** NIH
- **Fiscal year:** 2021
- **Award amount:** $78,083
- **Award type:** 6
- **Project period:** 2021-05-21 → 2023-04-30

## Primary source

NIH RePORTER: https://reporter.nih.gov/project-details/10596229

## Citation

> US National Institutes of Health, RePORTER application 10596229, Red and Processed Meat Effects on the Metabolome and Microbiome (6R21DK128754-02). Retrieved via AI Analytics 2026-05-22 from https://api.ai-analytics.org/grant/nih/10596229. Licensed CC0.

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