Beef in an Optimal Lean Diet (BOLD)
A new study--Beef in an Optimal Lean Diet (BOLD)--published in next month's American Journal of Clinical Nutrition shows that diets including lean beef every day are as effective in lowering total and LDL "bad" cholesterol as the gold standard of heart-healthy diets (DASH, Dietary Approaches to Stop Hypertension). Researchers at Pennsylvania State University, led by Penny Kris-Etherton, Ph.D., R.D., distinguished professor of nutrition, evaluated adults with moderately elevated cholesterol levels, measuring the impact of diets including varying amounts of lean beef on total and LDL cholesterol levels. Study participants experienced a 10 percent decrease in LDL cholesterol from baseline, while consuming diets containing 4.0 and 5.4 oz. of lean beef daily.
The rigorously designed randomized controlled clinical trial investigated the effects of cholesterol-lowering diets with varying amounts of lean beef. Thirty-six participants (adults ages 30-65 with moderately elevated cholesterol) were randomly assigned to a treatment order and consumed a total of four diets for five weeks each.The four diets tested in the study were: Healthy American Diet (HAD) as control; DASH; BOLD; and Beef in Optimal Lean Diet Plus (BOLD-PLUS). Although BOLD and DASH diets were both rich in fruits, vegetables, whole grains and low-fat dairy products, the diets differed in their primary protein source with the BOLD and BOLD-PLUS diet's primary source coming from lean beef while DASH and HAD included white meat and plant protein. The BOLD diet included an average of 4.0 oz/day of lean beef and the BOLD-PLUS diet included 5.4 oz/day of lean beef, while the HAD and DASH diets included 0.7 and 1.0 oz/day of lean beef, respectively. Many of the BOLD and BOLD-PLUS diet menu plans incorporated recipes from The Healthy Beef Cookbook. This study adds to the body of evidence regarding lean beef in a heart-healthy diet, including a recent Harvard review of 20 epidemiological studies encompassing more than one million subjects concluding that red meat intake does not increase risk of heart disease.