“Red Meat May Not Cause Heart Disease”
The consumption of saturated fats in red meats and dairy products has been considered causative of heart disease for decades. We have been warned for years of the alleged dangers of eating saturated (single bonded) fats that are found in meat and dairy products. But, things are changing fast. A 2015 analysis of 21 published studies, that included a total of nearly 348,000 adults, in the American Journal of Clinical Nutrition, found no clear link between people’s intake of saturated fat and their risk of developing cardiovascular (heart) disease. According to a new review of clinical trials from Purdue University, consuming red meat in amounts above what is typically recommended does not affect short-term cardiovascular disease risk factors, such as blood pressure and blood cholesterol. Over the last 20 years, there have been recommendations to eat less red meat as part of a healthier diet, but this new research supports that red meat can be incorporated into a healthier diet. Wayne Campbell, professor of nutrition science said, “Red meat is a nutrient-rich food, not only as a source for protein but also bioavailable iron.” Experts found that consuming more than half a serving per day of red meat, which is equivalent to a 3-ounce serving three times per week, did not worsen blood pressure and blood total cholesterol, HDL, LDL and triglyceride concentrations.