Lipid Unit, Hospital Universitario Miguel Servet, Instituto Aragonés de Ciencias de Salud (I+CS), Avenida Isabel La Católica 1-3, 50009 Zaragoza, Spain.
Br J Nutr. 2012 May;107(10):1403-7. doi: 10.1017/S0007114511004545. Epub 2011 Sep 9.
The main dietary guidelines recommend restricting total and saturated fat intake in the management of high blood cholesterol levels for cardiovascular risk. These recommendations are usually oversimplified by considering that all red meats should be limited and replaced by white meats. However, lean red meat can be as low in fat as white meat. We examined the effects of red meat (lean breed lamb) and lean white meat (chicken) intake on the lipid profile of a group of women with stable life conditions (nuns living in convents). An open-label, randomised, cross-over study was carried out in thirty-six nuns who consumed either lamb or chicken three times per week for 5-week periods with their usual diet. Clinical, dietary and biochemical variables were evaluated at baseline and the end of each diet period. A validated FFQ was used to assess nutrient intake and monitor compliance. The results showed neither between-diet differences in lipid responses nor differences from baseline in total cholesterol, LDL-cholesterol or TAG for any diet period. In conclusion, consumption of lean red meat (lamb) or lean white meat (chicken) as part of the usual diet is associated with a similar lipid response. These two foods can be exchanged in a healthy diet to increase palatability.
主要的饮食指南建议在管理高胆固醇水平以降低心血管风险时，限制总脂肪和饱和脂肪的摄入。这些建议通常过于简单化，认为所有的红色肉类都应该限制，并被白色肉类所取代。然而，瘦的红色肉类的脂肪含量可以像白色肉类一样低。我们研究了红色肉类（瘦肉型羊肉）和瘦的白色肉类（鸡肉）摄入对一组生活条件稳定的女性（居住在修道院里的修女）的血脂谱的影响。对三十六名修女进行了一项开放性、随机、交叉研究，她们在 5 周的时间里每周三次食用羊肉或鸡肉，并结合她们的常规饮食。在基线和每个饮食期结束时评估临床、饮食和生化变量。使用经过验证的 FFQ 评估营养素摄入和监测依从性。结果表明，在任何饮食期，脂质反应没有饮食间差异，总胆固醇、LDL-胆固醇或 TAG 也没有从基线开始的差异。总之，作为常规饮食的一部分，摄入瘦的红色肉类（羊肉）或瘦的白色肉类（鸡肉）与相似的脂质反应有关。在健康饮食中，这两种食物可以互换，以增加食物的美味。
