Incorporation of Lean Red Meat into a National Cholesterol Education Program Step I Diet: A Long-Term, Randomized Clinical Trial in Free-Living Persons with Hypercholesterolemia
Donald B. Hunninghake, MD,
Kevin C. Maki, PhD,
Peter O. Kwiterovich, Jr, MD,
Michael H. Davidson, MD,
Mary R. Dicklin, PhD and
Stephanie D. Kafonek, MD
The University of Minnesota Hospital and Clinics, Minneapolis, Minnesota (D.B.H.)
Chicago Center for Clinical Research, Chicago, Illinois (K.C.M., M.H.D., M.R.D.)
The Johns Hopkins University Lipid Clinic, Baltimore, Maryland (P.O.K., S.D.K.), Parke-Davis, Morris Plains, New Jersey (S.D.K.)
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Fig. 1. Low-density lipoprotein (LDL) cholesterol concentrations (Mean ± SEM) from screening to the end of the two-year crossover study of hypercholesterolemic men and women consuming an NCEP Step I diet which incorporated either predominantly lean red meat or predominantly lean white meat as the meat source. Treatment phases are shown connected.
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Fig. 2. High-density lipoprotein (HDL) cholesterol concentrations (Mean ± SEM) from screening to the end of the two-year crossover study of hypercholesterolemic men and women consuming an NCEP Step I diet which incorporated either predominantly lean red meat or predominantly lean white meat as the meat source. Treatment phases are shown connected.
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Copyright © 2000 by the American College of Nutrition.
