Red and white meats influence cholesterol levels in equal measures, study finds
Both meat varieties were found to increase cholesterol-enriched LDL to a similar degree when compared to meatless diets
04 Jun 2019 --- Popular belief says that eating red meat increases cholesterol levels. However, consuming red meat (such as pork and beef) and white meat (in this case, poultry) may have equal effects on blood cholesterol levels. This is according to a study published in the American Journal of Clinical Nutrition, by the Children’s Hospital Oakland Research Institute (CHORI), US. The study reveals that consuming high levels of red meat or white poultry results in higher blood cholesterol levels when compared to consuming a similar amount of plant proteins.
This effect was observed regardless of whether a prescribed diet contained high levels of saturated fat, which increases blood cholesterol to the same extent in all three protein sources.
“We expected red meat to have a more adverse effect on blood cholesterol levels than white meat, but were surprised that this was not the case – their effects on cholesterol are identical when saturated fat levels are equivalent,” says the study’s senior author Ronald Krauss, M.D., Senior Scientist and Director of Atherosclerosis Research at CHORI.
Krauss notes that the analyzed meats did not include grass-fed beef or processed products such as bacon or sausage, nor did the study include fish. Results, however, were notable as they indicated that restricting meat altogether, whether red or white, may be more advisable for lowering blood cholesterol levels than previously thought. The study found that plant protein is the healthiest for blood cholesterol, building on existing research suggesting the same.
The study, dubbed the APPROACH (Animal and Plant Protein and Cardiovascular Health) trial, also found that consuming high amounts of saturated fat increases concentrations of large cholesterol-enriched low-density lipoprotein (LDL) particles, which have a weaker connection to cardiovascular disease than smaller LDL particles.
Similarly, red and white meat increased amounts of large LDL in comparison to meatless diets. Therefore, using standard LDL cholesterol levels as the measure of cardiovascular risk may lead to overestimating that risk for both higher meat and saturated fat intakes, as standard LDL cholesterol tests may primarily reflect levels of larger LDL particles.
Consumption of red meat has decreased over the last decade over concerns about its association with heart disease. As such, dietitians have long encouraged the consumption of poultry as a healthier alternative to red meat.
Krauss notes that there has been “no comprehensive comparison of the effects of red meat, white meat and non-meat proteins on blood cholesterol until now.” Meat-alternative protein sources, from vegetables and dairy and legumes, such as beans, show the best cholesterol benefit, he says.
“Our results indicate that current advice to restrict red meat and not white meat should not be based only on their effects on blood cholesterol,” Krauss says. “Indeed, other effects of red meat consumption could contribute to heart disease, and these effects should be explored in more detail in an effort to improve health."
Plant-based growth has been a key theme for several years, but the extent to which it grew into the total mainstream with vegetarian and vegan options became incredibly clear throughout 2018. According to data from Innova Market Insights, there has been more than 45 percent average annual growth in food and beverage launches with a vegan positioning (CAGR, 2013-2017). The market researcher reports strong growth of the plant-based protein trend, particularly in related positionings within the sports nutrition space.
By Benjamin Ferrer
