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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 Bogsnoticus on Wednesday January 04 2017, @07:33PM
I first tried kangaroo in the late 80's, but being city slicker, access to it was rare. Wasn't until the late 90's that it got to the point where the hunters doing the culls had access to affordable refrigerated vehicles to make butchering it for consumption cost effective.
That's when I started eating it more, and it was actually due to getting a bad serve of roast beef, which ended up turning me off beef for over a decade. Lamb was too expensive to substitute for beef, so after finding it at the local markets, learning how to properly cook it (which is an art form in itself), I never looked back.
Due to its taste, you become satiated with a much smaller serve. It's just as versatile as beef, so I've had it in tacos, stews, stroganoff, you name it.
Only problem is when you try and have roo burgers. The lack of fat makes the patty very crumbly, so you need to use an extra egg and some flour to help bind it together.
For those wondering what it tastes like, best comparison I can think of would be elk/deer.
Dark red meat, very strong and pronounced flavour, and should be served rare-medium rare. "Blue" is just asking for trouble, as being game meat, you could end up with a parasite, and well-done is just sacrilege.
Partner it with steamed veg, sweet potato, and either red wine or a robust dark ale/porter, and it's a meal fit for royalty.
Genius by birth. Evil by choice.