Red and white meats are equally bad for cholesterol
Author: Ingrid Torjesen
Contrary to popular belief, consuming white meat such as poultry has similar effects on blood cholesterol levels, according to a study* published in the American Journal of Clinical Nutrition.
The researchers were surprised to find that consuming high levels of red meat or white poultry resulted in higher blood cholesterol levels than consuming a comparable amount of plant proteins. This effect was observed whether or not the diet contained high levels of saturated fat, which increased blood cholesterol to the same extent with all three protein sources.
"When we planned this study, we expected red meat to have a more adverse effect on blood cholesterol levels than white meat, but we were surprised that this was not the case -- their effects on cholesterol are identical when saturated fat levels are equivalent," said the study senior author Ronald Krauss, senior scientist and director of Atherosclerosis Research at the Children's Hospital Oakland Research Institute (CHORI).
The meats studied did not include grass-fed beef or processed products such as bacon or sausage, and the study also did not look at protein from fish.
But the results were notable, as they indicated that restricting meat altogether, whether red or white, is more advisable for lowering blood cholesterol levels than previously thought. The study found that plant proteins are the healthiest for blood cholesterol.
This study, dubbed the APPROACH (Animal and Plant Protein and Cardiovascular Health) trial, also found that consuming high amounts of saturated fat increased concentrations of large cholesterol-enriched low density lipoprotein (LDL) particles, which have a weaker connection to cardiovascular disease than smaller LDL particles.
Both red and white meat increased amounts of large LDL in comparison to nonmeat 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, the researchers said.
Some consumers have reduced their consumption of red meat over the last few decades due to concerns about its association with increased heart disease, but there had been no comprehensive comparison of the effects of red meat, white meat and nonmeat proteins on blood cholesterol until now, Krauss said.
"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 said. "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."
*Bergeron N, Chiu S, Williams PT, et al. Effects of red meat, white meat, and nonmeat protein sources on atherogenic lipoprotein measures in the context of low compared with high saturated fat intake: a randomized controlled trial. The American Journal of Clinical Nutrition, DOI: 10.1093/ajcn/nqz035