A Mediterranean-style eating pattern with lean, unprocessed red meat has cardiometabolic benefits for adults who are overweight or obese in a randomized, crossover, controlled feeding trial.
A Mediterranean-style eating pattern with lean, unprocessed red meat has cardiometabolic benefits for adults who are overweight or obese in a randomized, crossover, controlled feeding trial.
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DOI：
10.1093/ajcn/nqy075
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发表时间：
2018-07-01
期刊：
影响因子：
--
通讯作者：
Campbell WW
中科院分区：
文献类型：
--
作者：
O'Connor LE;Paddon-Jones D;Wright AJ;Campbell WW
地中海式饮食模式（Mediterranean Pattern）通常被描述为红肉含量低。研究表明，未加工的瘦肉可以纳入健康饮食模式，以改善心脏代谢疾病 (CMD) 的危险因素。我们评估了地中海模式下食用不同量的未加工瘦肉对 CMD 风险因素的影响。我们假设食用地中海模式会改善 CMD 风险因素，而红肉摄入不会影响这些改善。在一项研究者盲法、随机、交叉、对照喂养试验中，41 名受试者[平均±标准差]年龄：46±2 岁；平均±SD体重指数（kg/m2）：30.5±0.6]采用地中海模式进行两次为期5周的干预，中间间隔4周的自我选择饮食。地中海模式每周含有约 500 克[美国典型摄入量（地中海红）] 和约 200 克[心脏健康饮食模式中的通常建议摄入量（地中海-对照）] 瘦肉、未加工牛肉或猪肉。红肉的摄入量由家禽和其他富含蛋白质的食物补偿。基线和干预后结果包括空腹血压、血脂、脂蛋白、血糖、胰岛素和动态血压。所呈现的结果根据每个时间点的年龄、性别和体重进行调整（P < 0.05）。总胆固醇降低，但 Med-Red 组比 Med-Control 组降低幅度更大（分别为 -0.4 ± 0.1 和 -0.2 ± 0.1 mmol/L，干预 × 时间 = 0.045]。低密度脂蛋白随着 Med-Red 降低，但 Med-Control 组没有变化 [分别为 -0.3 ± 0.1 和 -0.1 ± 0.1 mmol/L，干预 ×时间= 0.038]，而高密度脂蛋白（HDL）浓度无差异地降低[−0.1 ± 0.0 mmol/L]，无论是Med-Red还是Med-Control，所有血压参数均没有变化，与红肉摄入量无关，超重或中度肥胖的成年人可以通过采用红肉摄入量来改善多种心脏代谢疾病的危险因素。当红肉是瘦肉且未经加工时，地中海式饮食模式会减少或不减少红肉摄入量。该试验在 ClinicalTrials.gov 上注册为 NCT02573129。
A Mediterranean-style eating pattern (Mediterranean Pattern) is often described as being low in red meat. Research shows that lean, unprocessed red meat can be incorporated into healthy eating patterns to improve cardiometabolic disease (CMD) risk factors. We assessed the effects of consuming different amounts of lean, unprocessed red meat in a Mediterranean Pattern on CMD risk factors. We hypothesized that consuming a Mediterranean Pattern would improve CMD risk factors and that red meat intake would not influence these improvements. In an investigator-blinded, randomized, crossover, controlled feeding trial, 41 subjects [mean ± SD age: 46 ± 2 y; mean ± SD body mass index (kg/m2): 30.5 ± 0.6] were provided with a Mediterranean Pattern for two 5-wk interventions separated by 4 wk of self-selected eating. The Mediterranean Patterns contained ∼500 g [typical US intake (Med-Red)] and ∼200 g [commonly recommended intake in heart-healthy eating patterns (Med-Control)] of lean, unprocessed beef or pork per week. Red meat intake was compensated by poultry and other protein-rich foods. Baseline and postintervention outcomes included fasting blood pressure, serum lipids, lipoproteins, glucose, insulin, and ambulatory blood pressure. The presented results were adjusted for age, sex, and body mass at each time point (P < 0.05). Total cholesterol decreased, but greater reductions occurred with Med-Red than with Med-Control (−0.4 ± 0.1 and −0.2 ±0.1 mmol/L, respectively, intervention × time = 0.045]. Low-density lipoprotein decreased with Med-Red but was unchanged with Med-Control [−0.3 ± 0.1 and −0.1 ± 0.1 mmol/L, respectively, intervention × time = 0.038], whereas high-density lipoprotein (HDL) concentrations decreased nondifferentially [−0.1 ± 0.0 mmol/L]. Triglycerides, total cholesterol:HDL, glucose, and insulin did not change with either Med-Red or Med-Control. All blood pressure parameters improved, except during sleep, independent of the red meat intake amount. Adults who are overweight or moderately obese may improve multiple cardiometabolic disease risk factors by adopting a Mediterranean-style eating pattern with or without reductions in red meat intake when red meats are lean and unprocessed. This trial was registered at clinicaltrials.gov as NCT02573129.
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影响因子：
37.8
作者：
Micha R;Wallace SK;Mozaffarian D
通讯作者：
Mozaffarian D
影响因子：
5
作者：
KEYS, A;MENOTTI, A;TOSHIMA, H
通讯作者：
TOSHIMA, H
影响因子：
37.8
作者：
Bernstein AM;Sun Q;Hu FB;Stampfer MJ;Manson JE;Willett WC
通讯作者：
Willett WC
影响因子：
5.6
作者：
Hinderliter, Alan L.;Babyak, Michael A.;Blumenthal, James A.
通讯作者：
Blumenthal, James A.
DOI：
10.1016/j.numecd.2011.10.009
发表时间：
2013-05-01
影响因子：
3.9
作者：
Dominguez, L. J.;Bes-Rastrollo, M.;Martinez-Gonzalez, M. A.
通讯作者：
Martinez-Gonzalez, M. A.