Lipoprotein Effects of Substituting Beef Protein for Carbohydrate

Lipoprotein Effects of Substituting Beef Protein for Carbohydrate

The purpose of this study is to test whether replacing dietary carbohydrate with protein, using beef as the primarily source of protein, will improve risk factors for cardiovascular disease.

The primary aim of this study is to test the hypothesis that replacing dietary carbohydrate with protein, using beef as the primarily source of protein, will have beneficial effects on components of atherogenic dyslipidemia and postprandial lipoprotein response and that these effects will be independent of saturated fat intake.

Inclusion Criteria:

• Blood pressure less than 150/90
• Body mass index (BMI)≥ 20 and ≤ 35 kg/m2
• Non-smoker
• Agrees not to consume alcohol during the study
• Agrees to abstain from taking dietary supplements during the study
• LDL-cholesterol and total cholesterol < 95th percentile for age and sex
• Fasting triglycerides < 500 mg/dL
• Fasting glucose concentration < 126 mg/dL
• Hematocrit (HCT) ≥ 36%
• At least three months of a weight-stable state (± 3% of body weight)

Exclusion Criteria:

• Personal history of coronary heart disease, cerebrovascular disease, peripheral vascular disease, diabetes, lung disease, bleeding disorder, liver or renal disease, HIV or of cancer (other than skin cancer) in the last five years
• Taking drugs known to affect lipid metabolism or insulin resistance, hormones, or the blood thinning agent warfarin
• Abnormal thyroid stimulating hormone (TSH)
• Strength trains with resistance weights more than four hours per week