Red Meat Consumption, Iron Status, and Cardiometabolic Risk in Qatari Adults: A Cross-Sectional Gender-Stratified Analysis from the QPHI-QBB Data in Qatar

Abstract

Background: Red meat, a significant source of heme iron, may influence iron status and metabolic health, particularly in Qatar, where consumption is high. Understanding these associations is essential for addressing iron deficiency and cardiovascular risk in this population. Methods: We conducted a cross-sectional study using data from 13,778 Qatari adults enrolled in the Qatar Biobank (men: n = 5770; women: n = 8008). Red meat intake was assessed via the Food Frequency Questionnaire and categorized as low (≤1/month), moderate (2–4/month), and high (≥5/month) intake. Hematological and metabolic biomarkers were analyzed. Two-sample t-tests compared biomarker levels by gender. Multiple linear regression examined associations between red meat intake and iron profile indicators, adjusting for age, gender, supplement use, diabetes, hypercholesterolemia, and hypertension. Results: High red meat consumption was associated with increased ferritin (Coef = 134.685, p < 0.001) and hemoglobin (Coef = 0.918, p = 0.017). Males showed higher hemoglobin (14.8–14.9 vs. 12.4–12.5 g/dL, p < 0.0001) and total cholesterol (5.17 ± 1.10 vs. 5.02 ± 1.01 mmol/L, p = 0.0125). TIBC showed no significant gender differences across categories (p > 0.15) but varied significantly within each gender across red meat consumption categories (males: p < 0.0000; females: p < 0.0000). Conclusions: Higher red meat intake is associated with improved iron status, particularly ferritin levels, and gender-specific effects on hemoglobin and cholesterol levels. Moderate red meat intake may support iron health while maintaining a favorable lipid profile.