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Many Americans have been conditioned to believe that red meat is incompatible with a heart-healthy diet, but according to an exciting new study funded by Rappahannock County beef producers through their one dollar-per-head beef checkoff program, this is one of America’s biggest nutrition myths.
“Comparison of the Effects of Lean Red Meat vs. Lean White Meat on Serum Lipid Levels Among Free-living Persons With Hypercholesterolemia” compared the impact of lean red and white meat on blood cholesterol levels. Published in a recent edition of the Archives of Internal Medicine, it found that a diet including six ounces of lean red meat consumed five or more days a week may actually reduce the risk of coronary heart disease (CHD).
‘This is the third study to confirm that lean red meat, as part of a heart-healthy diet, positively impacts blood cholesterol levels,” says Cynthia Boggs, Director of Education and Beef Promotion of the Virginia Cattle Industry Board. “All three studies provide direct evidence that lean red meat can be included on a regular basis as part of a diet that reduces the risk of heart disease.”
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