Red Meat Consumption and Serum Lipids and Fatty Acids in Toddlers: Secondary Outcomes of a Randomized Controlled Trial
Szymlek-Gay EA, Gray AR, Heath AM, Ferguson EL, Skeaff CM
Journal of pediatric gastroenterology and nutrition · 4 citas
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Diarios o recordatorios de alimentación
Quién lo pagó
- Financiación
- Financiación independiente
- Organización sin fines de lucro
- HeartKids Australia
- Universidad u hospital
- University of Otago
Según 2 financiadores declarados.
Publicación
- Publicado
- 2018-05-09 · J Pediatr Gastroenterol Nutr · vol. 67 · número 3 · págs. 395–400
- Editorial
- Lippincott Williams & Wilkins
- Citado
- 4 citas · más que el 73% de estudios similares · 0.7× el promedio de su campo
- Referencias
- 30 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Agriculture Sustainability and Environmental Impact
- Palabras clave
- Medicine, Red meat, Cholesterol, Blood lipids, Food science, Fatty acid, Internal medicine, Chemistry, Biochemistry
- MeSH
- humans, cholesterol, lipids, dietary fats, fatty acids, diet, infant, female, male, cholesterol, hdl, red meat
5 autores
- Ewa A. Szymlek‐Gay🇦🇺 · autor de correspondenciaDeakin University
- Andrew Robert Gray🇳🇿Dunedin Public Hospital
- Anne‐Louise M. Heath🇳🇿University of Otago
- Elaine Ferguson🇬🇧London School of Hygiene & Tropical Medicine
- C. Murray Skeaff🇳🇿University of Otago
Resumen
El texto original del estudio, en el idioma en que se publicó.
The aim of the study was to examine the effects of promoting increased lean red meat consumption on serum concentrations of total and high-density lipoprotein (HDL) cholesterol, and serum fatty acid composition, among toddlers. In a 20-week randomized controlled trial healthy 12 to 20-month-old children were assigned to: red meat (n = 90; parents were encouraged to add 56 g/day of lean red meat to their toddler's usual diet), or control (n = 90) groups. Food and nutrient intakes were assessed with 3-day weighed food records (baseline, week 4, and week 20). Serum was analyzed for total and HDL cholesterol concentrations, and fatty acid composition (baseline and week 20). At week 20, relative to control, the red meat group had higher intakes of red meat, all meat, and carbohydrate; and lower intakes of milk, energy, cholesterol, and total, saturated, and monounsaturated fat (P = 0.043 for energy, all others P ≤ 0.002). No effects associated with the intervention were found for total cholesterol, HDL cholesterol, total to HDL cholesterol ratio, or serum fatty acid composition (all P ≥ 0.059) aside from pentadecanoic acid (P = 0.047). An ∼3-fold increase in lean red meat intake, from ∼10 to ∼30 g/day, resulted in no consistent changes in serum lipids or fatty acid composition, suggesting that the addition of ∼2 tablespoons/day of lean red meat to toddlers' diets will likely not adversely affect serum lipids or serum fatty acids.
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