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

 

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