Lean-seafood intake reduces cardiovascular lipid risk factors in healthy subjects: results from a randomized controlled trial with a crossover design

Abstract

The dietary protein source determines fasting and postprandial lipids in healthy individuals in a manner that may have an effect on the long-term development of cardiovascular disease. This study was registered at clinicaltrials.gov as NCT01708681.

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

“…CARB, carbohydrate control diet; CHICK, chicken control diet; CON, habitual control diet; F, lean fish control diet; F1, first female group; F1 BEEF, first female group consuming beef diet; F1 PORK, first female group consuming pork diet; F2, second female group; F2 BEEF, second female group consuming beef diet; F2 PORK, second female group consuming pork diet; HC G1, first group consuming high-cholesterol diet; HC G2, second group consuming high-cholesterol diet; LC G1, first group consuming low-cholesterol diet; LC G2, second group consuming low-cholesterol diet; LVLP, lactovegetarian low-protein control diet; M1, first male group; M1 BEEF, first male group consuming beef diet; M1 PORK, first male group consuming pork diet; M2, second male group; M2 BEEF, second male group consuming beef diet; M2 PORK, second male group consuming pork diet; P, poultry control diet; SF, southern fish control diet; TF, tropical fish control diet; VEG, vegetarian control diet. studies containing design features that had the potential to confound results, including weight-loss diets (27,29), hearthealthy diets (25,26,28,34,35,39,42,43), diseased populations [hypertensive (26,28,38), hypercholesterolemic (34,35,42), and/or diabetic (32)], studies that resulted in significant weight loss (25,(27)(28)(29)35), inclusion of processed meat (45), studies that did not specify the degree of meat processing (24,25,27,32,36,40,43,46,47), and studies that used different amounts of protein intake in the control and intervention group or phase (29,32,38,…”

“…The median total red meat servings per day in the control and intervention groups were 0 servings/d (range: 0-0.4 servings/d or 0-30 g/d) and 2 servings/d (or 140 g/d; range 1.0-7.1 servings/d or 68-500 g), respectively. Two of the selected studies included a weight-loss diet (27,29), 8 studies included a heart-healthy dietary pattern (25,26,28,34,35,39,42,43), the subjects self-selected their diet similar to their habitual intake in 9 studies (24, 30, 31, 36-38, 46, 40, 41), and 5 FIGURE 3 Random-effects model meta-analysis for changes in blood LDL-cholesterol concentrations from randomized controlled trials comparing $0.5 or ,0.5 servings of total red meat/d. Heterogeneity: t 2 = 0.011, x 2 = 6.62, df = 38 (P = 0.001), I 2 = 85%.…”

“…Due to clear reporting of randomization methods, we deemed 5 studies at low risk of selection bias (24,25,29,38,46). Researchers disclosed allocation concealment methods in 2 studies (24,25), but the rest were unclear about allocation methods.…”

“…Researchers disclosed allocation concealment methods in 2 studies (24,25), but the rest were unclear about allocation methods. Three studies were at low risk of performance bias [2 investigator-blinded studies (34,38) and 1 double-blind study (45)] but the rest did not report blinding.…”

“…Three studies were at low risk of performance bias [2 investigator-blinded studies (34,38) and 1 double-blind study (45)] but the rest did not report blinding. Detection bias was unclear in all of the studies except for 3 that were blinded for outcome assessment (25,34,38) (see Supplemental Table 1). In 16 articles, the researchers provided food to the subjects (mainly protein-rich foods) (24, 26-29, 31, 33, 37-45), but the rest did not provide food or did not specify if they provided food to the subjects.…”