Financiado en parte por National Cattlemen's Beef Association
Comparison of the effects of lean red meat vs lean white meat on serum lipid levels among free-living persons with hypercholesterolemia: a long-term, randomized clinical trial
Davidson MH, Hunninghake D, Maki KC, Kwiterovich PO, Kafonek S
Archives of internal medicine · 51 citas
Etiquetas de revisión
Financiado por la industriaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiado por la industria
- Grupo de la industria
- National Cattlemen's Beef Association
Según 1 financiador declarado.
Publicación
- Publicado
- 1999-06-28 · Arch Intern Med · vol. 159 · número 12 · pág. 1331
- Editorial
- American Medical Association
- Citado
- 94 citas · más que el 97% de estudios similares · 6.2× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 21 trabajos
- Acceso
- De pago
- Áreas de investigación
- Lipoproteins and Cardiovascular Health · Nutritional Studies and Diet · Fatty Acid Research and Health
- Palabras clave
- hypercholesterolemia, serum lipids, LDL cholesterol, HDL cholesterol, triglycerides, total cholesterol, beef, poultry, fish, dietary intervention
- MeSH
- animals, poultry, humans, hypercholesterolemia, lipids, triglycerides, residence characteristics, time factors, meat, seafood, middle aged, female, male, cholesterol, ldl
5 autores
- Michael H. Davidson
- Donald B. Hunninghake🇺🇸Fairview Health Services
- Kevin Carl Maki🇺🇸Radiant Research (United States)
- Peter O. Kwiterovich
- Stephanie D. Kafonek🇺🇸Johns Hopkins University; Pfizer (United States)
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Patients with hypercholesterolemia are often counseled to limit or eliminate intake of red meats, despite evidence that lean red meats (LRMs) are not hypercholesterolemic in comparison with lean white meats (LWMs). The objective of this study was to evaluate the long-term effects on serum lipids of incorporating LRM (beef, veal, and pork) vs LWM (poultry and fish) into a National Cholesterol Education Program (NCEP) Step I diet in free-living individuals with hypercholesterolemia.
Methods
Subjects included 191 men and women with a serum low-density lipoprotein cholesterol level of 3.37 to 4.92 mmol/L (130-190 mg/dL) and triglyceride level less than 3.96 mmol/L (350 mg/dL). After a 4-week baseline phase, subjects were counseled to follow an NCEP Step I diet including 170 g (6 oz) of lean meat per day, 5 to 7 days per week. Based on random assignment, subjects were instructed to consume at least 80% of their meat in the form of LRM or LWM. Fasting serum lipid levels were assessed 4, 12, 20, 28, and 36 weeks after randomization.
Results
After randomization, mean concentrations of total cholesterol (6.09 mmol/L [235.7 mg/dL] vs 6.08 mmol/L [235.2 mg/dL]) and low-density lipoprotein cholesterol (3.99 mmol/L [154.1 mg/dL] vs4.01 mmol/L [154.7 mg/dL]) were nearly identical in the LRM and LWM groups (1%-3% below baseline) during treatment. Mean triglyceride levels remained similar to baseline values and high-density lipoprotein cholesterol concentrations increased by approximately 2% in both groups.
Conclusions
The NCEP Step I diets containing primarily LRM or LWM produced similar reductions in low-density lipoprotein cholesterol and elevations in high-density lipoprotein cholesterol levels, which were maintained throughout 36 weeks of treatment.
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