Cardiovascular Disease

Beef Consumption and Cardiovascular Disease Risk Factors: A Systematic Review and Meta-analysis of Randomized Controlled Trials

A systematic review and meta-analysis evaluated the effects of unprocessed beef consumption on cardiovascular disease (CVD) risk factors, focusing on lipoprotein profiles and blood pressure. The study analyzed data from 20 randomized controlled trials (RCTs) that compared diets with varying amounts of beef in healthy adults and those with cardiometabolic risk factors.

The review aimed to clarify the effects of minimally processed beef on CVD markers such as total cholesterol, LDL-cholesterol, HDL-cholesterol, triglycerides, and systolic and diastolic blood pressure. Subgroup and sensitivity analyses were conducted to assess potential variations based on factors such as population health status, study design, and diet composition.

Results

• Lipids and Lipoproteins:

→ No significant impact of beef consumption on total cholesterol, HDL-cholesterol, triglycerides, or apolipoproteins.

→ A small but statistically significant increase in LDL-cholesterol (approximately 2.7 mg/dL) was observed in diets with higher beef intake. However, this effect diminished when a specific influential study was removed.

• Blood Pressure:

→ Beef intake had no significant effect on systolic or diastolic blood pressure in any subgroup or sensitivity analysis.

• Subgroup Findings:

→ LDL-cholesterol increases were more notable in low-risk studies or those with specific dietary protocols, though overall effects were minor.

In this analysis of 20 RCTs, unprocessed beef consumption had minimal effects on key CVD risk factors, with only a modest increase in LDL-cholesterol observed in certain cases. These findings suggest that unprocessed beef, as part of a balanced diet, does not substantially influence lipoproteins or blood pressure.