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Chicken no better than beef for your cholesterol?

TUESDAY June 4, 2019 (HealthDay News) – Contrary to what many people think, new research suggests both red meat and white meat can raise your cholesterol level.

The study was conducted by researchers at the Children & # 39; s Hospital Oakland Research Institute (CHORI), part of the University of California, San Francisco. The analysis is said to be the first to fully compare the impact red and white meat has on cholesterol.

Red meat, such as beef and lamb, has become unpopular in recent years due to the association with heart disease and the government's nutritional guidelines have encouraged consumers to eat poultry as a healthier alternative, the researchers said.

"When we planned this study, we expected that red meat would have a more adverse effect on blood cholesterol levels than white meat, but we were surprised that this was not the case," said senior research author Dr. Ronald Krauss. "Their effects on cholesterol are identical when the saturated fat content is the same."

Krauss is a senior scientist and director of atherosclerosis research at CHORI.

After determining how red meat, white meat and vegetable protein all affected cholesterol levels, Krauss and his team found that both red and white meat caused higher blood cholesterol levels than diets containing an equivalent amount of vegetable protein. (Grain rice, fish and processed meat products such as bacon were not included in the analysis.)

The finding persisted even after justifying a high intake of saturated fats, the researcher noted, and suggests that the best way to control cholesterol is to turn to non-meat proteins, such as vegetables, legumes and dairy products.

"Our results indicate that the current advice to limit red meat and not white meat should not be based solely on their effect on blood cholesterol levels," Krauss noted in a news release from the university. "Indeed, other effects of red meat consumption could contribute to heart disease, and these effects need to be examined in more detail in an effort to improve health."

The findings were published in the American Journal of Clinical Nutrition.

– Alan Mozes

MedicalNews
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SOURCE: University of California, San Francisco, press release, 4 June 2019

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