Hunninghake D B, Maki K C, Kwiterovich P O, Davidson M H, Dicklin M R, Kafonek S D
The University of Minnesota Hospital and Clinics, Minneapolis, USA.
J Am Coll Nutr. 2000 Jun;19(3):351-60. doi: 10.1080/07315724.2000.10718931.
Clinicians often recommend that intake of all meat, particularly red meat, be reduced in conjunction with a low-fat, low-cholesterol diet to reduce low-density lipoprotein (LDL) cholesterol. This study was designed to determine the long-term effects of lean red meat (beef, veal and pork) compared to lean white meat (poultry and fish) consumption on lipoprotein concentrations in free-living hypercholesterolemic subjects consuming a National Cholesterol Education Program (NCEP) Step I diet.
A randomized, crossover design was utilized. Hypercholesterolemic men and women (LDL cholesterol between 3.37 and 4.92 mmol/L) (triglycerides <3.96 mmol/L) (n = 145) were counseled to consume > or =80% of their 170 g/d meat intake as either lean red meat or lean white meat for two 36-week phases, separated by a four-week washout period of free meat selection. Subjects were instructed to follow an NCEP Step I diet throughout the study.
There were no significant differences in lipid concentrations between the lean red meat and lean white meat phases. LDL cholesterol was 4.02+/-0.04 (SEM) and 4.01+/-0.04 mmol/L in the white and red phases, respectively; this represented a decrease of approximately 2% from baseline concentrations (p < 0.01). Total cholesterol also declined by 1% from baseline (p < 0.05), and high-density lipoprotein (HDL) cholesterol rose over the study period by approximately 2% to approximately 3% from baseline to reach concentrations of 1.37+/-0.03 mmol/L and 1.38+/-0.03 mmol/L in the white and red phases, respectively (p < 0.001). Triglycerides were not altered by treatment.
Consumption of lean red meat or lean white meat, as part of an NCEP Step I diet, is similarly effective for reducing LDL cholesterol and elevating HDL cholesterol concentrations in free-living persons with hypercholesterolemia.
临床医生通常建议，在低脂、低胆固醇饮食的同时减少所有肉类的摄入量，尤其是红肉，以降低低密度脂蛋白（LDL）胆固醇水平。本研究旨在确定，在食用美国国家胆固醇教育计划（NCEP）第一步饮食方案的自由生活的高胆固醇血症受试者中，与食用瘦白肉（家禽和鱼类）相比，食用瘦红肉（牛肉、小牛肉和猪肉）对脂蛋白浓度的长期影响。
采用随机交叉设计。高胆固醇血症的男性和女性（LDL胆固醇在3.37至4.92 mmol/L之间）（甘油三酯<3.96 mmol/L）（n = 145）被建议在两个36周的阶段中，将其每日170克肉类摄入量的80%或更多，食用为瘦红肉或瘦白肉，两个阶段之间有为期四周的自由选择肉类的洗脱期。在整个研究过程中，受试者被要求遵循NCEP第一步饮食方案。
瘦红肉阶段和瘦白肉阶段的血脂浓度没有显著差异。白色阶段和红色阶段的LDL胆固醇分别为4.02±0.04（SEM）和4.01±0.04 mmol/L；这比基线浓度下降了约2%（p < 0.01）。总胆固醇也比基线下降了1%（p < 0.05），高密度脂蛋白（HDL）胆固醇在研究期间从基线上升了约2%至约3%，白色阶段和红色阶段分别达到1.37±0.03 mmol/L和1.38±0.03 mmol/L的浓度（p < 0.001）。甘油三酯不受治疗影响。
作为NCEP第一步饮食方案的一部分，食用瘦红肉或瘦白肉对于降低自由生活的高胆固醇血症患者的LDL胆固醇和提高HDL胆固醇浓度同样有效。
