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Red and white meat equally bad for cholesterol according to a new study

New research by researchers at the Children’s Hospital Oakland Research Institute (CHORI) reverses the belief about the consumption of red and white meat. According to the “popular belief” consuming white meat has a lesser effect on the increase in cholesterol level than consuming red meat. However, the study published in the American Journal of Clinical Nutrition was the first to surprise the researchers themselves.

According to their findings, there would be no difference between consuming high levels of red meat or white poultry. Both contributed to higher blood cholesterol levels than, for example, the consumption of a comparable amount of plant proteins during observations. And this regardless of the high levels of saturated fat in the diet of the patients examined: “Their effects on cholesterol are identical when the levels of saturated fat are equivalent,” reports Ronald Krauss, the senior author of the study and professor of medicine at UCSF Benioff Children’s Hospital in Oakland.

According to the results, consuming large amounts of saturated fat increases the concentrations of large cholesterol-enriched LDL (low-density lipoprotein) particles that still have a weaker connection with cardiovascular disease than smaller LDLs. Also according to the results, both red and white meat increased the quantities of large LDLs.

These results contrast with the various recommendations regarding the use of white meat compared to red meat, which has become quite unpopular in recent years among health professionals and those who are more attentive to nutrition. In any case, this “equality” between red meat and white meat can currently only be linked to their effects on blood cholesterol: other possible negative effects of eating red meat compared to white meat, such as a greater contribution to heart disease, would still be at stake.