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Eat More Steak, Get Better Erections
Red meat has been vilified in nutrition circles for decades.
Part of the reason for this is an association found in population studies between red meat intake and cardiometabolic risk factors.
Cardiometabolic risk factors are a number of medical tests that show an increased risk for heart problems (cardio) or metabolic disorders such as diabetes.
The problem with these large studies is that they do not properly control for variables.
So, a dish containing ground meat loaded with any number of additives and preservatives is counted in the same way as a fresh lean steak.
Much of the meat in our diet is not healthy – due to additives, fat content, or lack of freshness.
But is fresh, lean, red meat actually unhealthy?
These researchers conducted this human trial at the Department of Nutrition Science, Purdue University, West Lafayette, IN and published their results in the American Journal of Clinical Nutrition.
The researchers wanted to differentiate between the effects of lean unprocessed red meat and the effects of processed foods containing meat.
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So they created two experimental diets.
These diets were based around the Mediterranean diet, which is believed to be relatively heart-healthy.
The Mediterranean diet is usually described as being low in red meat.
So this study created another Mediterranean diet that included fresh, unprocessed red meat.
“A Mediterranean-style eating pattern (Mediterranean Pattern) is often described as being low in red meat.”
41 men and women – obese and overweight people between the ages of 30 and 69 years old – took part in the study.
They completed two separate trials.
Everyone ate a standard Mediterranean diet for five weeks.
Then after a one-month break, they ate the Mediterranean diet with red meat added for five weeks.
“We assessed the effects of consuming different amounts of lean, unprocessed red meat in a Mediterranean Pattern on cardiometabolic risk factors.”
“The Mediterranean Patterns contained ∼500g red meat and ∼200 g of lean, unprocessed beef or pork per week. Red meat intake was compensated by poultry and other protein-rich foods.”
The study looked at some of the most important cardiometabolic risk factors before and after each intervention.
“Baseline and post-intervention outcomes included fasting blood pressure, serum lipids, lipoproteins, glucose, insulin, and ambulatory blood pressure.”
Cholesterol decreased somewhat in both trials.
But cholesterol decreased more in the red meat trial.
“Total cholesterol decreased, but greater reductions occurred with Med-Red than with Med-Control.”
LDL cholesterol decreased in the red meat group. HDL cholesterol didn’t change significantly.
“Low-density lipoprotein decreased with Med-Red but was unchanged with Med-Control.”
Neither diet had an effect on blood sugar triglycerides.
“Triglycerides, glucose, and insulin did not change with either Med-Red or Med-Control.”
Blood pressure during daytime hours improved in both groups.
“All blood pressure parameters improved, except during sleep, independent of the red meat intake amount.”
So it seems that lean, unprocessed, red meat is not a cardiometabolic risk factor after all.
In fact, high-quality red meat may be beneficial.
“Adults may improve multiple cardiometabolic disease risk factors by adopting a Mediterranean-style eating pattern with red meat – when red meats are lean and unprocessed.”
It seems that the accusations made against red meat from population studies may be a result of confusing actual red meat with the additives and processing methods often associated with meat products.
Here is a description of the good stuff:
“All red meat and poultry provided was lean <10 g total fat. All meats underwent no further preservation processing beyond refrigeration or freezing (no smoking, curing, salting, or chemical preservatives).”
All of the animal proteins used in this study were lean and unprocessed.
That may be the difference.
You should see a healthcare professional about treating and diagnosing cardiometabolic disease.
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