Increased Beef Consumption Increases Apolipoprotein A-I but Not Serum Cholesterol of Mildly Hypercholesterolemia Men with Different Levels of Habitual Beef Intake

Abstract

The objective of this research was to compare the effects of a lean beef enriched in oleic acid to a beef that is typical of the commercial beef consumed in the United States. Ten mildly hypercholesterolemic men, ages 34-58 years old, were selected from the Texas A&M University faculty and staff. Subjects were randomly assigned to one of two diets for a 6-week duration followed by a crossover after a 4-week habitual diet washout period. Diets were consumed daily for a 6-week study period. Participants substituted lean beef obtained from Wagyu bullocks or commercial beef for the meat typically consumed. Total cholesterol, apolipoproteins A-I and B, triacylglycerols, and low-density lipoprotein (LDL) and high-density lipoprotein (HDL) cholesterol were measured in serum samples collected weekly. Beef type had no effect on any measured variable. There were no significant differences between baseline HDL or LDL cholesterol concentrations after the consumption of the beef test diets. Apolipoprotein A-I, serum glucose, and uric acid concentrations were elevated by the additional dietary beef. Analysis of records of customary diets indicated that one group consumed 160 g of beef daily, whereas the other group consumed only 26 g of beef daily. Therefore, post hoc analyses tested the habitual beef intake x treatment time interaction. LDL cholesterol concentration was markedly higher in the group with low habitual beef Intake (180 vs 144 mg/dl), and HDL cholesterol was slightly higher (44 vs 40 mg/dl; post-test values) than for the group with high habitual beef intake, but there were no habitual intake x time interactions for LDL or HDL cholesterol. Creatinine and blood urea nitrogen concentrations also were greater in the individuals habitually consuming less beef. This study had three important findings: i) a lean beef source enriched with oleic acid was no different from commercial beef in its effect on lipoprotein fractions; ii) neither previous level of beef intake nor baseline LDL cholesterol concentration influenced the serum cholesterol response to added dietary beef. which was negative; and iii) apolipoprotein A-I, but not HDL or LDL cholesterol, was sensitive to the additional dietary beef.

Ground Beef High in Total Fat and Saturated Fatty Acids Decreases X Receptor Signaling Targets in Peripheral Blood Mononuclear Cells of Men and Women

“…The goal of the current study was to provide more SFA with the 25F ground-beef but similar amounts of MUFA from the 25F and 18F ground-beef patties following cooking. Previous studies (Adams et al, 2010;Gilmore et al, 2011Gilmore et al, , 2013Smith et al, 2002) and the diet records of the current study indicated that participants most often panfried the ground-beef patties and consumed them as sandwiches. To estimate total fat intake following cooking, ground-beef patties were pan-broiled with no added fat, and the fatty acid composition and lipid content of the cooked patties were calculated.…”

“…The ground‐beef preparations differed in total saturated fatty acids (SFA; 5–17 g/patty), total trans ‐fatty acids (TFA; 0.92–1.72 g/patty), and total fat content (20–40 g/patty). In mildly hypercholesterolemic men, consumption of ground‐beef patties containing 17 g total fat/patty increased the apolipoprotein (apo)A1:HDL‐C ratio, suggesting smaller and denser HDL particles, but neither LDL‐C nor apoB100 concentrations were affected by the ground‐beef intervention (Smith et al, ). In a subsequent study with mildly hypercholesterolemic men, consumption of ground‐beef containing 40 g total fat/patty decreased HDL‐C concentrations and LDL particle diameters (Adams et al, ) but had no effect on LDL‐C concentrations.…”

“…The USDA statistics indicate that 41% of the ground-beef consumed in the USA contains 23-30% total fat, whereas the next 26% of ground-beef consumed contains 15-22% fat (Beef Retail, 2016) (all values before cooking). Because of the prevalence of high-fat ground-beef in the US diet, we have published four independent trials in which we documented the effects of high-fat ground-beef on the risk factors for cardiovascular disease (CVD), including plasma concentrations of highdensity lipoprotein cholesterol (HDL-C) and low-density lipoprotein cholesterol (LDL-C) (Adams, Walzem, Smith, Tseng, & Smith, 2010;Gilmore et al, 2011Gilmore et al, , 2013Smith, Wood, Tseng, & Smith, 2002). Participants consumed ground-beef patties four times per week for 6 weeks (Smith et al, 2002), five times per week for 5 weeks (Gilmore et al, 2013), or five times per week for 6 weeks (Adams et al, 2010;Gilmore et al, 2011).…”

Diet and gout – what is the role of purines?

“…Similarly, consumption of both 26 g beef per day and 160 g beef per day for 6 weeks, in place of normally consumed meat ( n = 10), has been reported to significantly raise SUA levels from baseline (Smith et al . ) and in a study of 20 healthy individuals consumption of 200 g red meat per day for 3 weeks significantly raised SUA by almost 10%, whereas a diet rich in wholegrains (foods of moderate purine content, see Table ) had no effect on SUA levels (Foerster et al . ).…”

“…A study of healthy individuals (n = 13) and kidney stone formers (n = 20) found that increasing protein intake from meat and fish from 160 g to 700 g per day for 5 days increased SUA by over 50% (Nguyen et al 2001). Similarly, consumption of both 26 g beef per day and 160 g beef per day for 6 weeks, in place of normally consumed meat (n = 10), has been reported to significantly raise SUA levels from baseline (Smith et al 2002) and in a study of 20 healthy individuals consumption of 200 g red meat per day for 3 weeks significantly raised SUA by almost 10%, whereas a diet rich in wholegrains (foods of moderate purine content, see Table 1) had no effect on SUA levels (Foerster et al 2014). Finally, 100 subjects consumed 20 g dry weight mycoprotein in cookies, an amount comparable to an average retail portion of Quorn TM products, or control cookies for 30 days, separated by a one-week washout period (Udall et al 1984).…”