Red and white meats are just as harmful to cholesterol

Contrary to popular belief, the consumption of red meat and white meat such as poultry has equal effects on cholesterol levels in the blood, according to a study published today in the American Journal of Clinical Nutrition.

The study, led by scientists from the Oakland Children's Hospital Research Institute (CHORI) – the research arm of children's hospital Benioff Oakland UCSF – surprised the researchers discovering that a high consumption of red meat or white poultry resulted in an increase in cholesterol levels in the blood. 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.

Krauss, who is also a professor of medicine at UCSF, noted that the meats studied did not include grass 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 association 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 association 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 had been no complete comparison of the effects of red meat, white meat and non-meat proteins on blood cholesterol, Krauss said. Proteins other than meat, such as vegetables, dairy products and legumes, such as beans, have the greatest benefit in terms of cholesterol, 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," Krauss said. "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."