Assessment of Vascular Function in Response to High-Fat and Low-Fat Ground Beef Consumption in Humans
Abstract
Vascular function is closely related to cardiovascular disease (CVD) risk. In fact, measurements of vascular function are now accepted as independent risk markers for CVD. Beef has long been stigmatized as an unhealthy protein choice, though scientific evidence to support this claim is lacking. The purpose of this study was to assess the vascular impact of adding either low-fat (~5% fat) ground beef (LFB) or high-fat (~25% fat) ground beef (HFB) to a habitual diet. METHODS: Twenty-three males (40 ± 11 years, 177.5 ± 6.7 cm, 97.3 ± 25.0 kg, 29.9 ± 10.3 % fat, 37.9 ± 7.6 ml/kg/min) participated in this double-blind cross-over design study. Prior to starting the study, participants visited the lab for an initial assessment of blood cholesterol concentrations, vascular function, body composition and aerobic capacity. If inclusion criterion were met, these data were then used as their entry timepoint measures. After entry, each participant completed two 5-week dietary interventions in a randomized order separated by a 4-week washout period. During the dietary intervention, each participant consumed five beef patties, either LFB or HFB per week. All laboratory testing was completed in the last week of each intervention and in the last week of the washout period. Data were analyzed via 2x2 repeated measures ANOVA (p<0.05). RESULTS: The HFB intervention improved flow-mediated dilation relative to all other time points. Neither the HFB nor the LFB altered pulse wave velocity values. The HFB intervention lowered systolic and diastolic blood pressure relative to entry values. Relative to entry values, both the HFB and LFB reduced total cholesterol (TC) and high-density lipoprotein cholesterol (HDL-C), while the HFB alone lowered low-density lipoprotein cholesterol (LDL-C). Dietary analysis revealed that relative to all other timepoints, the HFB intervention increased intake of total fat, monounsaturated fatty acids (MUFAs) and saturated fatty acids (SFAs) with no change in trans-fatty acids (TFA), and also reduced carbohydrate consumption. CONCLUSION: Consuming high-fat ground beef does not negatively alter PWV values and improves FMD and BP values. Furthermore, consumption of HFB may provide increased cardiovascular benefit by lowering LDL-C levels.
Citation
Lytle, Jason Robert (2020). Assessment of Vascular Function in Response to High-Fat and Low-Fat Ground Beef Consumption in Humans. Doctoral dissertation, Texas A&M University. Available electronically from https : / /hdl .handle .net /1969 .1 /192590.