Determining the Relationship between Heart Health and Red Meat

More than 22,000 Americans die from cardiovascular disease every day, giving it the title of the number one cause of death. The sharp, recent increase in heart disease can very possibly be reduced if a heart-healthy diet is adopted by those who suffer from cardiovascular disease as well as those at risk. Red meat has long been a suspect in heart health, but recent studies have shown it is not the true culprit. In fact, some beef is considered much healthier than it was once assumed. The ECG monitor expert team at Medicomp is pleased to place lean beef products back on its patients’ plates with this information.

  • Like many foods, not all beef is created equally. Beef that contains large amounts of animal fat (low-density lipoproteins) is definitely not suitable for patients who have a history of cardiovascular disease. However, lean cuts of beef actually contain monounsaturated fatty acids comparable to those found in olive oil.
  • Stearic acid constitutes one-third of the saturated fat in beef. Studies have proven that stearic acid does not negatively or positively affect cholesterol levels.
  • Lean beef, by definition, contains less than 10 grams of total fat and less than four and a half grams of saturated fat per a typical three-ounce serving.
    The DASH (Dietary Approaches to Stop Hypertension) diet has added lean red meat to its list of heart-healthy foods. Clinical trials of the DASH diet recommend six ounces of lean meat per day, which means consumption can be any form of lean red meat, poultry, or eggs. The study concluded that four to five ounces of lean beef a day was as effective at improving blood pressure and lowering LDL cholesterol levels as a diet that contained other types of meat products.
  • A larger variety of meat products can help patients stick to a diet plan since they do not think they are missing a certain food. Diets that restrict foods generally fail whereas incorporating lean meat and a variety of other good foods will raise the chances of a successful and long-term change in diet.
  • Choosing lean meat is much easier nowadays with enhanced breeding programs that reduce the overall animal fat in beef cattle. Also, butchers are more likely to remove much of the fat, which trims off a large chunk of LDL cholesterol.
  • Today, more than 60 percent of all whole muscle beef filets are considered lean cuts. Any meat with “round” or “loin” in its name (think round steak or sirloin) is considered a lean cut. Hamburger marked as 96 percent fat free is also a lean beef. Giving cardiovascular patients a more varied diet will help them stay on track and continue to lose weight and stabilize or improve their symptoms. If you are experiencing angina, palpitations, or tachycardia, contact your doctor and request an ECG monitor from Medicomp to track any heart problems you may be experiencing. Read our blogs pertaining to easy health and lifestyle changes, and call Medicomp at 800-234-3278 (800-23HEART).

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