AJCN North Carolina Research Campus
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by O'Dea, K.
Right arrow Articles by Sinclair, A. J.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by O'Dea, K.
Right arrow Articles by Sinclair, A. J.
Agricola
Right arrow Articles by O'Dea, K.
Right arrow Articles by Sinclair, A. J.

American Journal of Clinical Nutrition, Vol 52, 491-494, Copyright © 1990 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Cholesterol-lowering effect of a low-fat diet containing lean beef is reversed by the addition of beef fat

K O'Dea, K Traianedes, K Chisholm, H Leyden and AJ Sinclair
Department of Human Nutrition, Deakin University.

The aim of this study was to differentiate between lean beef and beef fat as risk factors for elevated plasma cholesterol concentrations. Ten healthy weight-stable subjects (five men, five women) participated. Energy intake was kept constant over the 5-wk study. Total cholesterol concentrations fell significantly within 1 wk of commencing the very- low fat (9%) energy from fat) lean-beef (500 g/d) diet (5.91 +/- 0.47 to 4.72 +/- 0.42 mmol/L, p less than 0.001) and rose as beef drippings were added in a stepwise manner in weeks 4 and 5 (5.45 +/- 0.56 mmol/L in week 5). The changes in total cholesterol concentrations were due almost entirely to changes in the concentration of low-density lipoprotein cholesterol levels. These results indicate that it is the beef fat, not lean beef itself, that is associated with elevations in cholesterol concentrations and that lean beef can be included in cholesterol-lowering diets provided it is free of all visible fat and the saturated fatty acid content of the diet is low.


This article has been cited by other articles:


Home page
 Exp. Biol. Med.Home page
D. R. Smith, R. Wood, S. Tseng, and S. B. Smith
Increased Beef Consumption Increases Apolipoprotein A-I but Not Serum Cholesterol of Mildly Hypercholesterolemic Men with Different Levels of Habitual Beef Intake
Experimental Biology and Medicine, April 1, 2002; 227(4): 266 - 275.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1990 by The American Society for Nutrition