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Consuming Lean Beef Not Associated With Increase In Cardiometabolic Risk Factors

Consuming Lean Beef Not Associated With Increase In Cardiometabolic Risk Factors

Previous research has suggested that consuming red meat may increase cholesterol levels and increase the risk of diabetes and cardiovascular disease. Now a new study has found that substituting lean, unprocessed beef for carbohydrates may not increase cardiometabolic risk factors.

Participants included 34 obese adults with prediabetes and/or metabolic syndrome. They consumed one of two diets: one diet was higher in carbohydrates and the other was lower in carbohydrates and contained an additional 5.3 ounces per day of lean, unprocessed beef. They followed the diet for 4 weeks. After a 2-week washout period, they switched diets for another 4 weeks. The researchers measured insulin sensitivity, lipoprotein lipids, high-sensitivity C-reactive protein, and blood pressure at baseline and after each diet period.

The researchers found that increasing the amount of lean, unprocessed beef and decreasing the amount of carbohydrates did not have an adverse effect on cardiometabolic risk factors. Insulin sensitivity, lipoprotein lipids, high-sensitivity C-reactive protein, and blood pressure did not differ significantly during the two diet periods.

The study was conducted by researchers from the Indiana University School of Public Health-Bloomington. It was published on May 2, 2020 in the Journal of Nutrition.

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