Consuming High-Fat and Low-Fat Ground Beef Depresses High-Density and Low-Density Lipoprotein Cholesterol Concentrations, and Reduces Small, Dense Low-Density Lipoprotein Particle Abundance

Abstract

We hypothesized that consumption of high-fat (HF) ground beef (24% fat) would not affect plasma concentrations of high-density lipoprotein cholesterol (HDL-C) or low-density lipoprotein (LDL-C), whereas low-fat (LF) ground beef (5% fat) would decrease HDL-C and LDL-C concentrations. In a randomized 2-period crossover, controlled feeding trial, 25 men (mean age and body mass index, 40 years and 31.2) consumed 115-g HF or LF patties, 5/week for 5 weeks with a 4-week washout. The HF treatment increased % energy from fat (p = 0.006) and saturated fat (p = 0.004) and tended (p = 0.060) to depress % energy from carbohydrates. The HF and LF treatments decreased the plasma concentrations of HDL-C (p = 0.001) and LDL-C (p = 0.011). Both ground beef treatments decreased the abundance of HDL3a and increased the abundance of HDL3 (p ≤ 0.003); the LF treatment also decreased the abundance of HDL2b and HDL2a (p ≤ 0.012). The HF and LF treatments decreased the abundance of LDL3 and LDL4 (p ≤ 0.024) and the HF treatment also decreased LDL5 (p = 0.041). Contrary to our hypothesis, the HF treatment decreased plasma HDL-C and LDL-C concentrations despite increased saturated fat intake, and both treatments decreased the abundance of smaller, denser LDL subfractions.

Assessment of Vascular Function in Response to High-Fat and Low-Fat Ground Beef Consumption in Men

“…The data presented in this paper were collected on a subsample of the men who were sampled as part of a larger study in Lytle et al [ 31 ], which provides an in-depth description of participant recruitment, including inclusion and exclusion criteria. Briefly, participants must not have been consuming restrictive diets or cholesterol-lowering medications and needed to be normocholesterolemic (120–300 mg/dL).…”

“…Of the 32 men who were randomly assigned to treatment groups (LFB or HFB), 7 men left the study either voluntarily or were excluded due to inability to comply (did not supply all diet records or did not provide all blood samples) and 2 men declined to provide vascular measures. A complete recruitment flow diagram is provided in Lytle et al [ 31 ]. Twenty-three men (39.9 ± 10.8 years, 177.5 ± 6.7 cm, 97.3 ± 25.0 kg) completed all phases of the study.…”

“…Participants were assigned to one of two groups balanced with regard to plasma HDL-C concentrations measured at the initial screening (LFB first, n = 11; HFB first, n = 12). The procedures used for blood sampling and analysis have been reported in Lytle et al [ 31 ]. Laboratory testing for vascular function and aerobic capacity were repeated in the last week of each intervention (LFB or HFB) and in the washout period.…”

“…Our methods have been previously published in detail [ 31 ]. In brief, ground beef was processed by standard procedures to produce 115 g patties, individually vacuum-packaged and frozen.…”

“…Cooking losses for the LFB and HFB patties were 3 and 41%, respectively. Total fat and fatty acid per patty were calculated based on final patty weight and total lipids per patty, reported in Lytle et al [ 31 ]. Cooked total lipid and fatty acid composition values were used by the registered dietician nutritionist (RDN) for the calculation of their contribution to the daily intake of dietary fats.…”