DASH diet or the Dietary Approaches to Stop Hypertension has been recommended by the American Heart Association to lower cholesterol and reduce the risk of heart disease. People who adhere to the DASH menus are encouraged to eat meat fish and poultry, but stay away from beef.
"Menu DASH is currently the gold standard for today's diet recommendations. Menu DASH emphasizes eating vegetable protein, poultry, fish, and small amounts of lean meat. Consumers often interpret that red meat is very limited for a healthy menu," said Michael Roussell , nutrition consultant and PhD graduates from Penn State as reported by Health24.com, Tuesday (12/27/2011).
The menu is touted as a healthy menu consisting of 12% saturated fat per day and 0.7 kg of beef. DASH menu consisted of 1 kg of beef, while the Bold menu has 4 kg of beef per day and menu BOLD + containing 5.4 kg of beef.
The study, published in the American Journal of Clinical Nutrition was started with 42 subjects who all had levels of low-density lipoprotein (LDL) or bad cholesterol. A total of 36 people of whom completed the study and all subjects maintain their weight throughout the study period.
Each participant consumed four menus for five weeks. They were given one or two weeks between each menu to eat whatever you want. Blood samples were taken at the beginning and end of each study period. Subjects were randomly sorted to implement their respective diets.
Participants experienced an average decrease in total cholesterol and LDL cholesterol in the three different menus. Total cholesterol decreased by approximately 4% for DASH menu and Bold, but the subject on the menu BOLD + has decreased by about 5% of the total cholesterol. LDL cholesterol decreased by approximately 5% in BOLD menu, about 4.5% on the menu BOLD +, and nearly 6% while the DASH menus.
Research shows that if the saturated fat content can be controlled and portions of lean beef can be monitored so lean beef can be included in a heart-healthy menu and have the same results as with white meat and fish.
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