Red meat decreases the risk of heart disease

This study was published in Preventive Medicine 2007 Feb;44(2):135-42

 

Study title and authors:

Health-related behaviours as predictors of mortality and morbidity in Australian Aborigines.

Burke V, Zhao Y, Lee AH, Hunter E, Spargo RM, Gracey M, Smith RM, Beilin LJ, Puddey IB.

University of Western Australia School of Medicine and Pharmacology, Royal Perth Hospital Unit, Box X2213 GPO, Perth 6847, Australia. vburke@cyllene.uwa.edu.au

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/17069878?dopt=Abstract

The study examined the influence of diet and lifestyle on the risk of heart disease. The study included 256 women and 258 men, aged 15-88 years, who were followed for four years.

Regarding red meat consumption, the study found that for every 100 grams per day increase in red meat consumption, the risk of heart disease decreased by 31%.  

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Low consumption of animal protein, fat, saturated fat, cholesterol and red meat is associated with higher rates of heart disease

This study was published in the American Journal of Clinical Nutrition 1999 Aug;70(2):221-7

 

Study title and authors:

Dietary protein and risk of ischemic heart disease in women.

Hu FB, Stampfer MJ, Manson JE, Rimm E, Colditz GA, Speizer FE, Hennekens CH, Willett WC.

Departments of Nutrition and Epidemiology, Harvard School of Public Health, Boston, MA, USA. frank.hu@channing.harvard.edu

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/10426698

The study examined the association between dietary protein intake and incidence of heart disease. The study included 80,082 women, aged 34-59 years, who were without a previous diagnosis of heart disease, stroke, cancer, hypercholesterolemia, or diabetes.

The study found:
(a) Women who consumed the most protein had a 26% reduced rate of heart disease compared to the women who consumed the least protein.
(a:i) Women who consumed the most protein also ate 7.8% more fat than women who consumed the least protein.
(a:ii) Women who consumed the most protein also ate 12.8% more saturated fat than women who consumed the least protein.
(a:iii) Women who consumed the most protein also ate 64.0% more cholesterol than women who consumed the least protein.
(a:iv) Women who consumed the most protein also ate 16.1% more red meat than women who consumed the least protein.
(a:v) Women who consumed the most protein also ate 32.1% less carbohydrate than women who consumed the least protein.
(b) Women who consumed the most animal protein had a 16% reduced rate of heart disease compared to the women who consumed the least animal protein.

The data from the study shows that low consumption of protein, fat, saturated fat, cholesterol and red meat is associated with higher rates of heart disease in women.

This subject is expanded on in my book Cholesterol and Saturated Fat Prevent Heart Disease: Evidence From 101 Scientific Papers

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High consumption of red meat is associated with a lower risk of death from heart disease and cancer

This study was published in Public Health Nutrition 1999 Dec;2(4):477-87

 

Study title and authors:

Dietary questions as determinants of mortality: the OXCHECK experience.

Whiteman D, Muir J, Jones L, Murphy M, Key T.

ICRF General Practice Research Group, Institute of Health Sciences, Oxford, UK. david.whiteman@dphpc.ox.ac.uk

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/10656467

The study compared various types of food intake with specific causes of death. The study included 11,090 men and women aged 35-64 years who were followed for nine years.

Regarding red meat consumption, the study found:
(a) Those who consumed the most red meat had a 29% lower death rate compared to those who consumed the least red meat.
(b) Those who consumed the most red meat had a 45% reduced risk of death from heart disease compared to those who consumed the least red meat.
(c) Those who consumed the most red meat had a 12% reduced risk of death from cancer compared to those who consumed the least red meat.

The results of the study show a high consumption of red meat is associated with a lower risk of death from heart disease and cancer.

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Higher cholesterol levels and higher meat consumption are associated with decreased rates of heart disease deaths

This study was published in the Journal of Internal Medicine 1995 Jan;237(1):49-54

 

Study title and authors:

High serum alpha-tocopherol, albumin, selenium and cholesterol, and low mortality from coronary heart disease in northern Finland.

Luoma PV, Näyhä S, Sikkilä K, Hassi J.

Oulu Regional Institute of Occupational Health, University of Oulu, Finland.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/7830030

The study investigated the risk factors for, and the rates of heart disease deaths in northernmost Finland compared with southern areas of Finland. The study lasted for nine years and included 350 participants, average age 46 years.

The study found:
(a) The death rates from heart disease were 17% lower in northernmost Finland compared with southern areas of Finland.
(b) Cholesterol levels were 6.3% higher in northernmost Finland compared with southern areas of Finland.
(c) Low density lipoprotein (LDL) cholesterol levels were 7.0%  higher in northernmost Finland compared with southern areas of Finland.
(d) Vitamin E levels were 14.2% higher in northernmost Finland compared with southern areas of Finland.
(e) Vitamin E levels increased with the consumption of reindeer meat.

The results of the study show that higher cholesterol levels and higher meat consumption are associated with decreased rates of heart disease deaths.

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