Red and white meat just as bad for cholesterol, study finds

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Red and white meat just as bad for cholesterol, study finds

June 05, 2019

USA – Contrary to popular belief, the consumption of red meat and white meat, such as poultry, has equal effects on blood cholesterol levels, according to a new study.

Posted in American Journal of Clinical Nutrition, the study conducted by scientists from the Oakland Children's Hospital Research Institute (CHORI) – the research arm of the UCSF Benioff Children's Hospital's ### Oakland – surprised researchers by discovering that high consumption of red meat or white poultry resulted in higher blood cholesterol levels consuming a comparable amount of vegetable protein.

In addition, this effect has been observed whether or not the diet contains high levels of saturated fats, which increases cholesterol in the blood to the same extent with the three protein sources.

"When we planned this study, we expected red meat to have a more negative effect on blood cholesterol levels than white meat, but we were surprised that this was not the case. Cholesterol levels are the same when saturated fat levels are equivalent, "according to lead author of the study, Ronald Krauss, scientific director, director of atherosclerosis research at CHORI.

Dr. Krauss, also professor of medicine at UCSF, noted that the meats studied did not include grbad-fed beef or processed products such as bacon or sausages; it did not include the fish either.

But the results were remarkable because they indicated that a total restriction of the meat, whether it is red or white, is more appropriate for lowering blood cholesterol than we thought before. The study found that vegetable proteins are the healthiest for blood cholesterol.

This study, known as APPROACH (Animal and Plant Protein and Cardiovascular Health), also found that consuming large amounts of saturated fat increased the levels of large cholesterol-enriched LDL particles, which had a weaker badociation with cardiovascular disease. as smaller LDL particles.

Similarly, red and white meats increased the amounts of bulky LDL compared to meat-free diets. Therefore, using standard LDL cholesterol levels as a measure of cardiovascular risk may overestimate this risk for higher intakes of meat and saturated fat, as standard LDL cholesterol tests may primarily reflect LDL particle levels more large.

The consumption of red meat has become unpopular in recent decades because of concerns about its badociation with an increase in heart disease. The government's dietary guidelines have encouraged poultry consumption as a healthier alternative to red meat.

But until now, there has been no comprehensive comparison of the effects of red meat, white meat and non-meat proteins on blood cholesterol, said Dr Krauss. Proteins other than meat such as vegetables, dairy products and legumes, such as beans, have the best cholesterol benefits, he said.

"Our results indicate that current advice to limit red meat and not white meat should not be based solely on their effects on blood cholesterol," said Dr. Krauss. "Indeed, other effects of red meat consumption could contribute to heart disease, and these effects should be explored in more detail with the aim of improving health."

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