Financiado en parte por Dairy Management
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
Bergeron N, Chiu S, Williams PT, M King S, Krauss RM
The American journal of clinical nutrition · 120 citas
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Alimentación controladaFinanciado 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
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiado por la industria
- Universidad u hospital
- University of California
- Grupo de la industria
- Dairy Management
- Gobierno
- Ministry of Education, Culture, Sports, Science and Technology
- Gobierno
- National Institutes of Health
- Universidad u hospital
- University of California, San Francisco
- Gobierno
- National Heart, Lung, and Blood Institute
- Gobierno
- National Center for Advancing Translational Sciences
- Universidad u hospital
- Clinical and Translational Science Institute, University of California, San Francisco
- Gobierno
- NCATS NIH HHS
- Gobierno
- NHLBI NIH HHS
- Gobierno
- National Heart, Lung and Blood Institute
- Universidad u hospital
- San Francisco Clinical & Translational Science Institute
- Subvenciones
- National Center for Advancing Translational Sciences (UL1TR000004); Clinical and Translational Science Institute, University of California, San Francisco (UL1TR000004); University of California, San Francisco (UL1-TR000004); National Heart, Lung, and Blood Institute (R01 HL106003); National Institutes of Health (UL1 TR000004); National Institutes of Health (R01HL106003)
Según 12 financiadores declarados.
Publicación
- Publicado
- 2019-02-18 · Am J Clin Nutr · vol. 110 · número 1 · págs. 24–33
- Editorial
- Elsevier BV
- Citado
- 159 citas · más que el 99% de estudios similares · 15.0× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 47 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Nutritional Studies and Diet · Fatty Acid Research and Health · Lipoproteins and Cardiovascular Health
- Palabras clave
- red meat, white meat, dietary protein source, saturated fatty acids, LDL cholesterol, apolipoprotein B, LDL particle size, atherogenic lipoproteins, cardiovascular risk, plant-based diet, dietary intervention, HDL cholesterol, small dense LDL, healthy adults, men, body mass index
- MeSH
- humans, dietary fats, lipoproteins, apolipoproteins b, dietary proteins, body mass index, cross-over studies, particle size, meat, adult, middle aged, female, male, atherosclerosis, cholesterol, ldl, red meat
5 autores
- Nathalie Bergeron🇺🇸Touro University California
- Sally Chiu
- Paul T. Williams🇺🇸Lawrence Berkeley National Laboratory
- Sarah M. King
- Ronald M. Krauss · autor de correspondencia
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Dietary recommendations to limit red meat are based on observational studies linking intake to cardiovascular disease (CVD) risk together with the potential of its saturated fatty acid (SFA) content to raise low-density lipoprotein (LDL) cholesterol. However, the relation of white meat to CVD risk, and the effects of dietary protein source on lipoprotein particle subfractions, have not been extensively evaluated.
Objective
We tested whether levels of atherogenic lipids and lipoproteins differed significantly following consumption of diets with high red meat content compared with diets with similar amounts of protein derived from white meat or nonmeat sources, and whether these effects were modified by concomitant intake of high compared with low SFAs.
Methods
Generally healthy men and women, 21-65 y, body mass index 20-35 kg/m2, were randomly assigned to 1 of 2 parallel arms (high or low SFA) and within each, allocated to red meat, white meat, and nonmeat protein diets consumed for 4 wk each in random order. The primary outcomes were LDL cholesterol, apolipoprotein B (apoB), small + medium LDL particles, and total/high-density lipoprotein cholesterol.
Results
Analysis included participants who completed all 3 dietary protein assignments (61 for high SFA; 52 for low SFA). LDL cholesterol and apoB were higher with red and white meat than with nonmeat, independent of SFA content (P < 0.0001 for all, except apoB: red meat compared with nonmeat [P = 0.0004]). This was due primarily to increases in large LDL particles, whereas small + medium LDL and total/high-density lipoprotein cholesterol were unaffected by protein source (P = 0.10 and P = 0.51, respectively). Primary outcomes did not differ significantly between red and white meat. Independent of protein source, high compared with low SFA increased LDL cholesterol (P = 0.0003), apoB (P = 0.0002), and large LDL (P = 0.0002).
Conclusions
The findings are in keeping with recommendations promoting diets with a high proportion of plant-based food but, based on lipid and lipoprotein effects, do not provide evidence for choosing white over red meat for reducing CVD risk. This trial was registered at Clinicaltrials.gov as NCT01427855.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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