Paultry is Better Than Red Meat

The research once again proves the risk of red meat in comparison to poultry.

Amplify’d from www.medpagetoday.com

Pick Poultry Over Red Meat to Lower Heart Risk

Switching away from red meat could help women cut down on their heart disease risk, according to a large observational study.

Log in or create a free account for complete access
to everything MedPage Today has to offer!

Pick Poultry Over Red Meat to Lower Heart Risk

By Crystal Phend, Senior Staff Writer, MedPage Today
Published: August 16, 2010
Reviewed by Dori F. Zaleznik, MD; Associate Clinical Professor of Medicine, Harvard Medical School, Boston and
Dorothy Caputo, MA, RN, BC-ADM, CDE, Nurse Planner

Earn CME/CE credit
for reading medical news

Switching away from red


Log in or create a free account for complete access
to everything MedPage Today has to offer!



Pick Poultry Over Red Meat to Lower Heart Risk




By Crystal Phend, Senior Staff Writer, MedPage Today
Published: August 16, 2010
Reviewed by Dori F. Zaleznik, MD; Associate Clinical Professor of Medicine, Harvard Medical School, Boston and
Dorothy Caputo, MA, RN, BC-ADM, CDE, Nurse Planner


Earn CME/CE credit
for reading medical news






Switching away from red meat could help women cut down on their heart disease risk, according to a large observational study.

A serving of chicken or turkey to replace one of beef, pork, or lamb would lower coronary heart disease risk 19% (95% confidence interval 3% to 33%), found Adam M. Bernstein, MD, ScD, of Harvard School of Public Health, and colleagues.

Other significant risk-reducing replacements reported online in Circulation: Journal of the American Heart Association included:

  • Nuts, for a 30% reduction (95% CI 17% to 42%) from a one serving per day substitute

  • Low-fat dairy, for a 13% reduction (95% CI 6% to 19%) from one daily serving swap

  • Fish, for a 24% reduction (95% CI 6% to 39%) from switching one serving daily

Overall, animal protein was associated with increased coronary heart disease risk (P=0.01 for trend), whereas vegetable protein appeared protective (P<0.0001 for trend).

But the types of fat present in these foods appeared to account for the difference as the relationships fell into nonsignificance after controlling for polyunsaturated, monounsaturated, and saturated fat.

They pointed to several risky components of red and processed meats, including heme iron, high saturated fat, and heterocycline amines and advanced glycation end-products created by cooking them.

Nuts, fish, and other healthier protein sources not only lack those components but have other positive ones like fatty acids and polyunsaturated fats that would tend to be protective, the investigators noted.

Read more at www.medpagetoday.com

 

Advertisements

, , ,

  1. Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: