T A Nicklas1, R P Farris, L Myers, G S Berenson. 1. Tulane Center for Cardiovascular Health, Tulane School of Public Health and Tropical Medicine, New Orleans, LA 70112-2824, USA.
Abstract
OBJECTIVE: To document the contribution of meat consumption to the overall nutritional quality of the diet and assess its impact on cardiovascular risk factors in young adults. DESIGN AND SETTING: A cross-sectional survey of young adults in Bogalusa, La. SUBJECTS: We collected 24-hour dietary recalls from 504 19- to 28-year-olds from 1988 through 1991. STATISTICAL ANALYSES: We examined dietary composition by meat consumption quartiles. Analysis of variance and Newman-Keuls range tests were performed. RESULTS: Young adults consume an average of 6.5 oz meat daily; whites most often consumed beef and blacks most often consumed pork and poultry. Persons in the < 25th percentile for meat consumption consumed a diet closest to recommended levels--with 11% of energy from protein, 55% from carbohydrate, 32% from fat, 11% from saturated fatty acids, and 264 mg dietary cholesterol. In contrast, persons in the > 75th percentile for meat consumption consumed a diet with 18% of energy from protein, 40% from carbohydrate, 41% from fat, 13% from saturated fatty acids, and 372 mg dietary cholesterol. Intakes of heme iron and phosphorus were lower and calcium intake higher in persons in the < 25th percentile compared with those in the > 75th percentile for meat consumption. The percent of persons meeting two thirds of the Recommended Dietary Allowances for vitamin B-12, niacin, and zinc was greater in the > 75th percentile for meat consumption compared with the < 25th percentile for meat consumption. We noted no differences across meat consumption quartiles in blood lipids and lipoproteins, anthropometric measurements, and hemoglobin levels. APPLICATIONS/ CONCLUSIONS: Consumption of moderate amounts of lean meat, along with healthier choices in other food groups, may be necessary to meet the current dietary recommendations.
OBJECTIVE: To document the contribution of meat consumption to the overall nutritional quality of the diet and assess its impact on cardiovascular risk factors in young adults. DESIGN AND SETTING: A cross-sectional survey of young adults in Bogalusa, La. SUBJECTS: We collected 24-hour dietary recalls from 504 19- to 28-year-olds from 1988 through 1991. STATISTICAL ANALYSES: We examined dietary composition by meat consumption quartiles. Analysis of variance and Newman-Keuls range tests were performed. RESULTS: Young adults consume an average of 6.5 oz meat daily; whites most often consumed beef and blacks most often consumed pork and poultry. Persons in the < 25th percentile for meat consumption consumed a diet closest to recommended levels--with 11% of energy from protein, 55% from carbohydrate, 32% from fat, 11% from saturated fatty acids, and 264 mg dietary cholesterol. In contrast, persons in the > 75th percentile for meat consumption consumed a diet with 18% of energy from protein, 40% from carbohydrate, 41% from fat, 13% from saturated fatty acids, and 372 mg dietary cholesterol. Intakes of hemeiron and phosphorus were lower and calcium intake higher in persons in the < 25th percentile compared with those in the > 75th percentile for meat consumption. The percent of persons meeting two thirds of the Recommended Dietary Allowances for vitamin B-12, niacin, and zinc was greater in the > 75th percentile for meat consumption compared with the < 25th percentile for meat consumption. We noted no differences across meat consumption quartiles in blood lipids and lipoproteins, anthropometric measurements, and hemoglobin levels. APPLICATIONS/ CONCLUSIONS: Consumption of moderate amounts of lean meat, along with healthier choices in other food groups, may be necessary to meet the current dietary recommendations.
Authors: Antonia Trichopoulou; Miguel A Martínez-González; Tammy Yn Tong; Nita G Forouhi; Shweta Khandelwal; Dorairaj Prabhakaran; Dariush Mozaffarian; Michel de Lorgeril Journal: BMC Med Date: 2014-07-24 Impact factor: 8.775