Contrary to popular belief, consumption of red meat and white meat such as poultry has the same effects on blood cholesterol levels, according to a new study. The study surprised the researchers to find that consuming a high amount of red meat or white poultry resulted in higher blood cholesterol levels than consuming a comparable amount of vegetable protein. In addition, this effect was observed regardless of whether the diet contained high levels of saturated fat, which increased blood cholesterol to the same extent with all three protein sources.
The researcher noted that the meats studied did not consist of grass-fed beef or processed products such as bacon or sausage; it also didn't include fish. But the results were notable, as they indicated that limiting meat, whether red or white, is more advisable for lowering blood cholesterol than previously thought. The study found that vegetable proteins are the healthiest for cholesterol in the blood.
This study also found that consuming large amounts of saturated fat enriched elevated concentrations of large cholesterol LDL particles, which have a weaker relationship with cardiovascular disease than smaller LDL particles.
Similarly, red and white meats increased large amounts of LDL compared to non-fat diets. Therefore, using standard LDL cholesterol levels as a measure of cardiovascular risk may overestimate that risk for both higher intakes of meat and saturated fats, because standard LDL cholesterol tests can mainly reflect levels of larger LDL particles.
Red meat consumption has become unpopular in recent decades due to concerns about its association with increased heart disease. Guidelines have encouraged the consumption of poultry as a healthier alternative to red meat.
But until now there was no comprehensive comparison of the effects of red meat, white meat and non-protein proteins on blood cholesterol. Non-protein proteins such as vegetables, dairy and legumes, such as beans, show the best cholesterol benefit, the researcher said.
