Effect of the intake of lean Red-Meat from beef-(Pirenaica Breed) versus lean White-Meat on body composition, fatty acids profile and cardiovascular risk indicators: a randomized cross-over study in healthy young adults

Santaliestra-Pasías, Alba M. (Universidad de Zaragoza) ; Miguel-Berges, María L. ; Campo, María M. (Universidad de Zaragoza) ; Guerrero, Ana ; Olleta, José Luis (Universidad de Zaragoza) ; Santolaria, Pilar (Universidad de Zaragoza) ; Moreno, Luis A. (Universidad de Zaragoza)

Resumen: The main dietary guidelines recommended a restriction of total and saturated fat intake in the management of cardiovascular risk. These recommendations are overgeneralized, and all red meats should be limited and replaced by white meat. The aim is to assess the effect of the consumption of beef (from the Pirenaica breed) or chicken-based diets on body composition, fatty acid profile and cardiovascular (CV) risk indicators in healthy adults. A randomized cross-over study was carried out in three University accommodation halls. Participants consumed either the Pirenaica breed beef or chicken three times per week for 8-week periods with their usual diet. Body composition, clinical, biochemical and dietary variables were evaluated at baseline and at the end of each period. A validated diet questionnaire was used to assess nutrient intake and monitor compliance. Intervention and control group comparisons were done with the general linear regression model for repeated measures. Forty-seven healthy adults were included (51.6% males, mean age 19.9 ± 1.75 years). No significant differences were found in body composition, fatty acid profile or CV risk indicators from baseline in either diet group. Consumption of lean red meat (Pirenaica breed) or lean white meat (chicken) as part of the usual diet is associated with a similar response. Clinical Trial Registration: NCT 04832217 (accessed on 6 September 2022).

Idioma: Inglés

DOI: 10.3390/nu14183724

Año: 2022

Publicado en: Nutrients 14, 18 (2022), 3724 [16 pp.]
ISSN: 2072-6643

Factor impacto JCR: 5.9 (2022)

Categ. JCR: NUTRITION & DIETETICS rank: 17 / 87 = 0.195 (2022) - Q1 - T1

Factor impacto CITESCORE: 9.0 - Nursing (Q1) - Agricultural and Biological Sciences (Q1)

Factor impacto SCIMAGO: 1.291 - Nutrition and Dietetics (Q1) - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/EUR/FEDER/INTERREG-V-A-POCTEFA-2014-2020-EFA144-16-DIETAPYR2

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Enfermería (Dpto. Fisiatría y Enfermería)
Área (Departamento): Área Producción Animal (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Medic.Prevent.Salud Públ. (Dpto. Microb.Ped.Radio.Sal.Pú.)