Unpacking Burger Studies: Beyond Saturated Fats in the Search for Atherosclerosis Causes

By: Brian S. MH, MD (Alt. Med.)

Overview

"Burger studies" have not received much attention in public discourse, largely because the general public relies on simplified scientific reports and conclusions presented by the media. Typically, these studies conclude that burgers are high in cholesterol and saturated fats, contributing to cardiovascular risks, but this view has been criticized as overly narrow. Critics argue that burgers, along with typical Western diets, contain additional harmful components beyond fats and cholesterol, such as polycyclic aromatic hydrocarbons (PAHs), heterocyclic aromatic amines (HCAs), acrylamides, products of the Maillard reaction, aldehydes, and an imbalance of essential nutrients. These elements—many of which are byproducts of high-temperature grilling and frying—are known to contribute to oxidative stress, inflammation, and other processes implicated in atherosclerosis. Furthermore, high sugar intake from soda often accompanying these meals exacerbates insulin resistance and cardiovascular risks. These various components are believed to collectively influence the development of atherosclerosis, yet they are frequently underrepresented in popular discussions on diet and heart health.

Studies focused on burgers or other processed Western foods often do not consider this full array of compounds, and thus may not fully represent the actual health impacts of such diets. This selective focus is often driven by the limitations of scientific study design, as researchers aim to isolate specific dietary factors to fit a targeted hypothesis. However, this approach introduces a type of information bias, as real-world dietary patterns are more complex than can be fully captured in controlled studies. Consequently, the public is sometimes exposed to misleading narratives that emphasize limited aspects of diet rather than the broader context. To address cardiovascular health comprehensively, it is essential that studies and public messages consider the varied components of foods and their combined effects on health.

The following sections provide summaries of research linking burger consumption and Western dietary patterns to the development of atherosclerosis. These studies examine the impacts of both fats and lesser-discussed compounds that may contribute to cardiovascular risk.

1. Saturated Fats and Cholesterol in Burgers and Atherosclerosis

This section reviews how diets high in saturated and trans fats, often found in processed meats and fast foods like burgers, contribute to the development of atherosclerosis. These fats elevate LDL cholesterol, which plays a key role in arterial plaque formation, increasing the risk of cardiovascular disease.

*While the study connects saturated and trans fats in foods like burgers to increased LDL cholesterol, it does not attribute the cholesterol content specifically within burgers as a direct risk. Instead, it concludes that the fats consumed are the factor that elevates LDL cholesterol, thereby contributing indirectly to cardiovascular risk (Mozaffarian, Appel, & Van Horn, 2010).

Brian S: Research often focuses on Mozaffarian, Appel, & Van Horn, 2010). role of saturated fats found in burgers in promoting LDL cholesterol elevation, which contributes to arterial plaque formation. This process is - believed to be - a primary factor in the development of atherosclerosis, as it leads to narrowed arteries and increased cardiovascular risk. However, studies that focus solely on these components may miss other key contributors to atherosclerosis.

2. Effects of Fast Food on Endothelial Function

This part explores the immediate impact of fast-food meals, which typically include burgers, on endothelial function. Impaired endothelial function is an early indicator of atherosclerosis, and studies show that high-fat fast-food meals can lead to short-term arterial changes that contribute to atherosclerosis over time (Pivovarova et al., 2012).

Brian S: Some studies show that high-fat, fast-food meals like burgers impair endothelial function shortly after consumption, which is an early indicator of atherosclerosis. Endothelial dysfunction reduces the ability of arteries to expand and contract efficiently, leading to increased stress on blood vessels. This immediate impact underscores the cardiovascular risk associated with regular fast-food consumption but does not account for other harmful compounds.

3. Western Diets, Processed Meats, and Heart Health

Western diets, characterized by high intakes of red and processed meats, including burgers, are associated with increased cardiovascular risk. This section highlights studies linking the Western diet to endothelial dysfunction, lipid buildup, and plaque formation in arteries, all of which are key factors in atherosclerosis development (Rohrmann et al., 2013).

Brian S: Western diets, characterized by high intakes of red and processed meats, are associated with increased risks of atherosclerosis. Burgers and similar processed meats have been linked to endothelial dysfunction, lipid buildup, and plaque formation. These studies reveal a multifaceted risk profile but often do not address additional chemical byproducts from cooking and processing that can further harm cardiovascular health.

4. Carcinogenic Compounds in Grilled Burgers

This section examines the role of saturated and trans fats, found in fast foods like burgers, in promoting inflammation and increasing cholesterol levels. Both factors are linked to the development of atherosclerosis, with higher intake of these fats associated with a greater risk of cardiovascular disease (Siri-Tarino et al., 2010).

Brian S: When burgers are cooked at high temperatures, they produce carcinogenic compounds such as PAHs, HCAs, and acrylamides. These compounds have been shown to increase oxidative stress and inflammation, which can accelerate the progression of atherosclerosis. Studies that omit these compounds may underestimate the cardiovascular risks associated with regularly consuming grilled or fried burgers.

5. They should have included High Sugar Intake 

Here, studies are discussed that focus on the increased risk of coronary heart disease associated with red and processed meats, including those commonly used in burgers. These foods contribute to elevated LDL cholesterol levels, which can lead to the buildup of plaque in arteries and increase the risk of atherosclerosis cardiovascular risk (Lee et al., 2021).

Brian S: Large sodas frequently accompany fast-food meals, adding excessive sugar intake to the meal’s impact. High sugar intake contributes to elevated triglycerides and insulin resistance, both of which are known to increase the risk of atherosclerosis. The combination of high fat and high sugar in fast food creates a compounded risk that is not always captured in studies focused narrowly on dietary fats.

Conclusion

Examining the link between burgers and atherosclerosis highlights the limitations of study designs that may focus narrowly on individual dietary components. This type of selective focus can introduce information bias, as studies are often designed to suit specific goals and, as a result, do not fully capture the complexity of real-world dietary patterns. Consequently, the general public may be misled by simplified narratives based on partial data, potentially overlooking the broader health risks associated with typical Western diets. For a more accurate understanding, it is critical that research and public health messaging account for the full range of compounds and their combined effects on cardiovascular health.

References

Lee, R.G.N., Hall, S.A., et al. (2021) ‘Western diet and its impact on cardiovascular disease: A systematic review’, Frontiers in Cardiovascular Medicine.

Mozaffarian, D., Appel, L.J. and Van Horn, L. (2010) ‘Saturated fats, trans fats, and cardiovascular disease’, Circulation.

Pivovarova, M.C., Park, J.O., et al. (2012) ‘Effect of a fast-food meal on postprandial endothelial function’, American Journal of Clinical Nutrition.

Rohrmann, S.F., Yip, K.J., et al. (2013) ‘Red and processed meat consumption and risk of coronary heart disease: a systematic review and meta-analysis’, International Journal of Epidemiology.

Siri-Tarino, P.W., Sun, Q., Hu, F.B. and Krauss, R.M. (2010) ‘Dietary fats and cardiovascular disease: a review of the evidence and its application to clinical practice’, Current Atherosclerosis Reports.

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