Biofortis-Provident Clinical Research, North America, Glen Ellyn, IL 60137, USA.
J Clin Lipidol. 2012 Jul-Aug;6(4):352-61. doi: 10.1016/j.jacl.2012.01.001. Epub 2012 Jan 21.
Limited consumption of red meat, including beef, is one of many often-suggested strategies to reduce the risk of coronary heart disease (CHD). However, the role that beef consumption specifically plays in promoting adverse changes in the cardiovascular risk factor profile is unclear.
A meta-analysis of randomized, controlled, clinical trials (RCTs) was conducted to evaluate the effects of beef, independent of other red and processed meats, compared with poultry and/or fish consumption, on lipoprotein lipids.
RCTs published from 1950 to 2010 were considered for inclusion. Studies were included if they reported fasting lipoprotein lipid changes after beef and poultry/fish consumption by subjects free of chronic disease. A total of 124 RCTs were identified, and 8 studies involving 406 subjects met the prespecified entry criteria and were included in the analysis.
Relative to the baseline diet, mean ± standard error changes (in mg/dL) after beef versus poultry/fish consumption, respectively, were -8.1 ± 2.8 vs. -6.2 ± 3.1 for total cholesterol (P = .630), -8.2 ± 4.2 vs. -8.9 ± 4.4 for low-density lipoprotein cholesterol (P = .905), -2.3 ± 1.0 vs. -1.9 ± 0.8 for high-density lipoprotein cholesterol (P = .762), and -8.1 ± 3.6 vs. -12.9 ± 4.0 mg/dL for triacylglycerols (P = .367).
Changes in the fasting lipid profile were not significantly different with beef consumption compared with those with poultry and/or fish consumption. Inclusion of lean beef in the diet increases the variety of available food choices, which may improve long-term adherence with dietary recommendations for lipid management.
限制食用红肉，包括牛肉，是降低冠心病风险的众多建议策略之一。然而，牛肉消费具体在促进心血管风险因素谱的不利变化方面的作用尚不清楚。
对随机对照临床试验（RCT）进行荟萃分析，以评估牛肉（独立于其他红色和加工肉类）与家禽和/或鱼类消费相比，对脂蛋白脂质的影响。
纳入了 1950 年至 2010 年发表的 RCT。如果报告了无慢性病受试者在食用牛肉和家禽/鱼类后空腹脂蛋白脂质变化的研究，则纳入研究。共确定了 124 项 RCT，其中 8 项涉及 406 名受试者的研究符合预先规定的入选标准，并纳入分析。
与基础饮食相比，牛肉与家禽/鱼类消费后平均±标准误差变化（mg/dL）分别为总胆固醇-8.1±2.8 vs. -6.2±3.1（P=0.630）、低密度脂蛋白胆固醇-8.2±4.2 vs. -8.9±4.4（P=0.905）、高密度脂蛋白胆固醇-2.3±1.0 vs. -1.9±0.8（P=0.762）和三酰甘油-8.1±3.6 vs. -12.9±4.0 mg/dL（P=0.367）。
与家禽和/或鱼类消费相比，牛肉消费对空腹血脂谱的变化没有显著差异。在饮食中加入瘦牛肉可增加可用食物选择的多样性，从而可能提高长期遵守脂质管理饮食建议的依从性。
