000119863 001__ 119863 000119863 005__ 20240319081012.0 000119863 0247_ $$2doi$$a10.3390/nu14183724 000119863 0248_ $$2sideral$$a130732 000119863 037__ $$aART-2022-130732 000119863 041__ $$aeng 000119863 100__ $$0(orcid)0000-0002-0303-7912$$aSantaliestra-Pasías, Alba M.$$uUniversidad de Zaragoza 000119863 245__ $$aEffect 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 000119863 260__ $$c2022 000119863 5060_ $$aAccess copy available to the general public$$fUnrestricted 000119863 5203_ $$aThe 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). 000119863 536__ $$9info:eu-repo/grantAgreement/EUR/FEDER/INTERREG-V-A-POCTEFA-2014-2020-EFA144-16-DIETAPYR2 000119863 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/ 000119863 590__ $$a5.9$$b2022 000119863 592__ $$a1.291$$b2022 000119863 591__ $$aNUTRITION & DIETETICS$$b17 / 87 = 0.195$$c2022$$dQ1$$eT1 000119863 593__ $$aNutrition and Dietetics$$c2022$$dQ1 000119863 593__ $$aFood Science$$c2022$$dQ1 000119863 594__ $$a9.0$$b2022 000119863 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000119863 700__ $$0(orcid)0000-0002-2411-9538$$aMiguel-Berges, María L. 000119863 700__ $$0(orcid)0000-0002-8180-8663$$aCampo, María M.$$uUniversidad de Zaragoza 000119863 700__ $$0(orcid)0000-0001-6420-6364$$aGuerrero, Ana 000119863 700__ $$0(orcid)0000-0001-6955-355X$$aOlleta, José Luis$$uUniversidad de Zaragoza 000119863 700__ $$0(orcid)0000-0001-8991-325X$$aSantolaria, Pilar$$uUniversidad de Zaragoza 000119863 700__ $$0(orcid)0000-0003-0454-653X$$aMoreno, Luis A.$$uUniversidad de Zaragoza 000119863 7102_ $$11006$$2255$$aUniversidad de Zaragoza$$bDpto. Fisiatría y Enfermería$$cÁrea Enfermería 000119863 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal 000119863 7102_ $$11011$$2615$$aUniversidad de Zaragoza$$bDpto. Microb.Ped.Radio.Sal.Pú.$$cÁrea Medic.Prevent.Salud Públ. 000119863 773__ $$g14, 18 (2022), 3724 [16 pp.]$$pNutrients$$tNutrients$$x2072-6643 000119863 8564_ $$s683503$$uhttps://zaguan.unizar.es/record/119863/files/texto_completo.pdf$$yVersión publicada 000119863 8564_ $$s2847395$$uhttps://zaguan.unizar.es/record/119863/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000119863 909CO $$ooai:zaguan.unizar.es:119863$$particulos$$pdriver 000119863 951__ $$a2024-03-18-15:13:02 000119863 980__ $$aARTICLE