A meta-analysis of randomized controlled trials that compare the lipid effects of beef versus poultry and/or fish consumption

Maki, Kevin C.; Elswyk, Mary E. Van; Alexander, Dominik D.; Rains, Tia M.; Sohn, Eugenia; McNeill, Shalene H.

doi:10.1016/j.jacl.2012.01.001

Cited by 40 publications

(18 citation statements)

References 37 publications

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“…These results do not support our hypothesis, which was based on a 2012 observational cohort study that estimated that the consumption of $0.5 servings of total red meat/d would increase CVD mortality (5). Our results align with a previous meta-analysis of 8 studies, which concluded that changes in blood lipids and lipoproteins did not differ when lean, unprocessed beef was consumed compared with poultry or fish (9). Our meta-analysis of 24 studies is more generalizable because it was inclusive of a variety of red meat types and also assessed blood pressure.…”

Section: Discussionsupporting

confidence: 88%

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Total red meat intake of ≥0.5 servings/d does not negatively influence cardiovascular disease risk factors: a systemically searched meta-analysis of randomized controlled trials

O’Connor

Kim

Campbell

2017

The American Journal of Clinical Nutrition

135

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Total red meat intake of $0.5 servings/d does not negatively influence cardiovascular disease risk factors: a systemically searched meta-analysis of randomized controlled trials Objective: The purpose of this systematically searched meta-analysis was to assess the effects of consuming $0.5 or ,0.5 servings of total red meat/d on CVD risk factors [blood total cholesterol (TC), LDL cholesterol, HDL cholesterol, triglycerides, ratio of TC to HDL cholesterol (TC:HDL), and systolic and diastolic blood pressures (SBP and DBP, respectively)]. We hypothesized that the consumption of $0.5 servings of total red meat/d would have a negative effect on these CVD risk factors. Design: Two researchers independently screened 945 studies from PubMed, Cochrane Library, and Scopus databases and extracted data from 24 qualified RCTs. Inclusion criteria were 1) RCT, 2) subjects aged $19 y, 3) consumption of $0.5 or ,0.5 total red meat servings/d [35 g (1.25 ounces)], and 4) reporting $1 CVD risk factor. We performed an adjusted 2-factor nested ANOVA mixed-effects model procedure on the postintervention values of TC, LDL cholesterol, HDL cholesterol, TC:HDL cholesterol, triglycerides, SBP, and DBP; calculated overall effect sizes of change values; and used a repeated-measures ANOVA to assess pre-to postintervention changes.

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Section: Discussionsupporting

confidence: 88%

“…Regardless of contradicting evidence, an observational study design is unable to show causality such as with a randomized controlled trial (RCT). There is a paucity of literature that systematically and comprehensively assesses the effects of total red meat consumption amounts on CVD risk with data from RCTs (9).…”

Section: Introductionmentioning

confidence: 99%

Total red meat intake of ≥0.5 servings/d does not negatively influence cardiovascular disease risk factors: a systemically searched meta-analysis of randomized controlled trials

O’Connor

Kim

Campbell

2017

The American Journal of Clinical Nutrition

135

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“…With regard to meat intake, a meta-analysis of RCTs showed no effect on TC, LDL-C, TG, and HDL-C of replacing beef with poultry or fish (104). Of note, most of the studies included in this meta-analysis evaluated lean meats in the context of lower-SFA diets.…”

Section: Lipids and Lipoproteinsmentioning

confidence: 99%

Saturated Fats Versus Polyunsaturated Fats Versus Carbohydrates for Cardiovascular Disease Prevention and Treatment

Siri-Tarino¹,

Chiu²,

et al. 2015

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The effects of saturated fatty acids (SFAs) on cardiovascular disease (CVD) risk are modulated by the nutrients that replace them and their food matrices. Replacement of SFAs with polyunsaturated fatty acids has been associated with reduced CVD risk, although there is heterogeneity in both fatty acid categories. In contrast, replacement of SFAs with carbohydrates, particularly sugar, has been associated with no improvement or even a worsening of CVD risk, at least in part through effects on atherogenic dyslipidemia, a cluster of traits including small, dense low-density lipoprotein particles. The effects of dietary SFAs on insulin sensitivity, inflammation, vascular function, and thrombosis are less clear. There is growing evidence that SFAs in the context of dairy foods, particularly fermented dairy products, have neutral or inverse associations with CVD. Overall dietary patterns emphasizing vegetables, fish, nuts, and whole versus processed grains form the basis of heart-healthy eating and should supersede a focus on macronutrient composition.

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“…The lean red meat contains a very modest amount of saturated fat and its consumption within an appropriate diet was shown to be effective to lower low density lipoprotein (LDL) cholesterol (Binnie, Barlow, Johnson, & Harrison, 2014;Li, Siriamornpun, Wahlqvist, Mann, & Sinclair, 2005). These finding was confirmed by a recent meta-analysis of eight randomized, controlled clinical trials (Maki et al, 2012), which showed that fasting lipid level profile was not significantly modified with beef consumption compared to poultry or fish intake. It was also demonstrated that lean red meat intake is not effective to induce a prothrombotic state, due to the lack of any interaction with both primary and secondary hemostasis (Li et al, 2005).…”

Section: Discussionmentioning

confidence: 64%

Red meat consumption and ischemic heart disease. A systematic literature review

Lippi

Mattiuzzi²,

Sanchís-Gomar

2015

Meat Science

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A meta-analysis of randomized controlled trials that compare the lipid effects of beef versus poultry and/or fish consumption

Cited by 40 publications

References 37 publications

Total red meat intake of ≥0.5 servings/d does not negatively influence cardiovascular disease risk factors: a systemically searched meta-analysis of randomized controlled trials

Total red meat intake of ≥0.5 servings/d does not negatively influence cardiovascular disease risk factors: a systemically searched meta-analysis of randomized controlled trials

Saturated Fats Versus Polyunsaturated Fats Versus Carbohydrates for Cardiovascular Disease Prevention and Treatment

Red meat consumption and ischemic heart disease. A systematic literature review

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