Lean meat & cardio health

[coach hale]

Asia Pac J Clin Nutr. 2005;14(2):113-9. Lean meat and heart health.
Li D, Siriamornpun S, Wahlqvist ML, Mann NJ, Sinclair AJ.

’The general health message to the public about meat consumption is both confusing and misleading. It is stated that meat is not good for health because meat is rich in fat and cholesterol and high intakes are associated with increased blood cholesterol levels and coronary heart disease (CHD). This paper reviewed 54 studies from the literature in relation to red meat consumption and CHD risk factors. Substantial evidence from recent studies shows that lean red meat trimmed of visible fat does not raise total blood cholesterol and LDL-cholesterol levels. Dietary intake of total and saturated fat mainly comes from fast foods, snack foods, oils, spreads, other processed foods and the visible fat of meat, rather than lean meat. In fact, lean red meat is low in saturated fat, and if consumed in a diet low in SFA is associated with reductions in LDL-cholesterol in both healthy and hypercholesterolemia subjects. Lean red meat consumption has no effect on in vivo and ex vivo production of thromboxane and prostacyclin or the activity of haemostatic factors. Lean red meat is also a good source of protein, omega-3 fatty acids, vitamin B12, niacin, zinc and iron. In conclusion, lean red meat, trimmed of visible fat, which is consumed in a diet low in saturated fat does not increase cardiovascular risk factors (plasma cholesterol levels or thrombotic risk factors).”

When following a hypocaloric diet even if you are consuming high amounts of saturated fats there will generally be no negative effects on CVH.

thanks,
Coach Hale
www.maxcondition.com

[Alcoholiday]

this is real interesting. any further thoughts on this?


thanks for posting.

[jrwhisky]

Its cool to see this information getting out to the public, actually the saturated fat mentioned in vegtable oils and fast foods is actually trans fat. Trans fat is a man made fat sorta its developed certin oils are hyrdogenated or put at extremely high heat level at least thats what I've heard, no super sure on the trans fat deal. I can tell you that its more then just Redmeat that will help your cholestorol, there are 3 basic forms of saturated fats Small chain, medium chain, and long chain. The ones you want the most are small followed by medium these are found in coconut oil, avacados, butter, milk, raw milk is far better. Saturated fats often get a bad rap because studies put it in the same catagory as trans fat. The studies also generally used the hyrogenated version of these fats so the results are often negitive.

I consider Omega 3's and monounsaturated fats low/medium sat fats and few polyunsaturated fats to be good for health. Like the red meat there is no current studies of saturated fat raising cholesterol levels. Next to that point there is no current studies that link high cholesterol to heart disease.

[coach hale]

Excerpt from Knowledge and Nonsense: the science of nutrition and exercise

" Trans-fatty acids and hydrogenation: Trans-fatty acids occur in small amounts in meat and dairy products and are chemically classified as unsaturated fatty acids. They can be further defined as fatty acids in which the hydrogen atom on the carbon atom involved in a double bond are situated on opposite sides of the fatty chain. Trans-fatty acids are more stable than cis-fatty acids. The molecule straightens out, which alters the molecule’s biological functions. Even though unsaturated, they function like saturated fatty acids because their shape has been unkinked.

Commercial hydrogenation involves bubbling liquid hydrogen into oils to change their composition from unsaturated to saturated. Once this is done, the molecular structure is completely changed. This process increases the shelf life and gives the product increased spreadability (e.g. peanut butter, chocolate candies). This can result in trans-fatty acids.

Trans-fatty acids have been linked to numerous diseases. I wonder if trans-fatty acids are really that bad if consumed under hypocaloric conditions in moderate amounts? Numerous authors seem to think that there has been an overexaggeration regarding the negatives of trans-fatty acid consumption. Another question that needs to be addressed is, if trans-fatty acids are consumed from natural sources versus commercialized sources in similar quantities, will there be a difference in health outcome?.......

thanks,
Coach Hale
www.maxcondition.com