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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, according to a new review of clinical trials from Purdue University.
"During the last 20 years, there have been recommendations to eat less red meat as part of a healthier diet, but our research supports that red meat can be incorporated into a healthier diet," said Wayne Campbell, professor of nutrition science. "Red meat is a nutrient-rich food, not only as a source for protein but also bioavailable iron."
The recommendations to limit red meat from the diet come mainly from studies that relate peoples' eating habits to whether they have cardiovascular disease. While these studies suggest that red meat consumption is associated with a higher risk of cardiovascular disease, they are not designed to show that red meat is causing cardiovascular disease. So Campbell, doctoral student Lauren O'Connor, and postdoctoral researcher Jung Eun Kim, conducted a review and analysis of past clinical trials, which are able to detect cause and effect between eating habits and health risks. They screened hundreds of related research articles, focusing on studies that met specific criteria including the amount of red meat consumed, evaluation of cardiovascular disease risk factors and study design. An analysis of the 24 studies that met the criteria is published in the American Journal of Clinical Nutrition.
Total red meat intake of >=0.5 servings/d does not negatively influence cardiovascular disease risk factors: a systemically searched meta-analysis of randomized controlled trials. DOI: 10.3945/ajcn.116.142521
(Score: 2) by VLM on Wednesday January 04 2017, @03:23PM
A couple ounces is probably about right for a stir fry. I was sitting around thinking and my hard anodized wok is still holding up and some quick math estimates I've cooked at least a thousand meals out of that thing in the last decade. My wife made a chicken one with excessive amounts of carrots and peas last night, pretty good stuff although I would have used different ratio of veg. If you're thin serve it on rice, if you're ... not thin, serve it on a plate.
I used to diet by going to the gourmet food store and eating small amounts of great top tier stuff instead of great amounts of crap from the warehouse food store. Nothing helps portion control quite as much as $35/pound beef tenderloin. Never buy 3 pounds of burger when you can buy 1 pound of steak. Never buy a gallon of whipped vanilla ice cream when you can buy a pint of stuff that actually tastes good. Never bake a sheet cake at home and eat the entire thing when you can buy a single slice serving of the really good stuff from the local bakery. Never make 4 pounds of burger helper with carb noodles when you can make a pound of delicious stir fry with fresh produce.
You want to eat healthy delicious food, buy a wok. Not an ice-cream machine, not chocolate candy molds, not a thermometer to make peanut brittle, not a cookie press, buy a friggin wok.