New Research Shows Meat-Based Diets Successful in Weight Reduction

New research further supports the idea that diets based on lean beef are just as successful as diets based on lean chicken for reducing body fat and total cholesterol.  And both diets, when combined with proper exercise, can help significantly reduce weight and improve lipid profiles, according to the study conducted at the Rippe Lifestyle Institute in Shrewsbury, Mass.  The research was published in the Nutrition: The International Journal of Applied and Basic Nutritional Sciences in May, 2003.

The study was supported by America’s beef producers through the $1-per-head checkoff, and the support was coordinated for the Cattlemen’s Beef Board by the National Cattlemen’s Beef Association.

The research examined the changes in body weight and lipid profiles of 61 overweight women in a 12 week, controlled trial.  The women were followed on a reduced calorie diet with lean beef or chicken as the primary protein source, and participated in a fitness walking program.  Body weight, body composition and blood lipid profiles were measured at the beginning and at the end of 12 weeks.

At the end of the study both the chicken and beef consuming groups had reduced their body fat percentage and total and low-density lipoprotein cholesterol levels significantly, with no significant differences between the groups.  The high-density cholesterol levels did not change significantly in either group.

“This research supports previous checkoff-supported studies that have shown that beef is comparable to other proteins when it comes to providing benefits in the diet, and that protein in the diet can aid weight loss,” according to Dick Sherron, M.D., a Texas physician, cattle producer and chairman of the Joint Nutrition Research Subcommittee.  “The research is demonstrating that beef not only plays a positive role in the diet, it’s comparable to products often perceived as superior in some health aspects.  And I think it tastes better.”

Research conducted at the University of Illinois in 2002 explained for the first time how and why a moderately high protein diet may be the best for losing weight.  The study showed that maintaining muscle during weight loss efforts, aided by adequate high-quality protein consumption, helps the body burn more calories.  It was published in the February 2003 issue of the Journal of Nutrition.  

The most recent research was conducted to specifically investigate conflicting recommendations for red meat versus white meat consumption for individuals who want to reduce body weight while avoiding cardiovascular disease risk.  Primary investigators at the Rippe Lifestyle Institute were Kathleen Melanson, PhD, R.D., L.D.; Jason Gootman, M.S.; Amy Myrdal, M.S., R.D.; Gregory Kline, PhD; and James M. Rippe, M.D.