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approximately a 10 percent CHD risk reduction.
The multi-site study was conducted by the Chicago Center for Clinical Research, The Johns Hopkins University Lipid Clinic and the University of NflBnnesota. The three-site study compared the long-term effects on cholesterol concentrations of incorporating lean red or lean white meat into a National Cholesterol Education Program (NCEP) Step 1 diet among men and women with elevated blood cholesterol levels.
Two hundred and two men and women with mild to moderate blood cholesterol levels participated in the study. Half of the group derived 80 percent of their meat intake from lean red meat sources (beef, veal or pork) five to seven days a week for nine months; the other form lean white meat sources (fish, poultry) for the same period of time.
Clinical studies confirm that lean beef is interchangeable with lean chicken and fish with regard to its influence on blood cholesterol levels. This study duplicated the results in a free-living environment that allowed individuals the flexibility to consume lean red meat according to their own schedule and taste preferences.
98.3%