According to TUC's Dr. Nathalie Bergeron, "(the) study is the first randomized controlled trial to compare the effects of red meat, white meat and non-meat proteins on blood cholesterol levels when saturated fat in the diet is held constant." Participants in this study were provided with all the study foods, a design viewed as the "gold-standard" for nutrition studies, which allowed researchers to better control dietary intake and focus on how blood cholesterol is affected by commonly consumed sources of dietary protein, including high red and white meat diets. Most notably, the study found that a plant-based protein diet, focused on legumes, nuts, grains and soy, was the healthiest diet for blood cholesterol showing significant benefits when compared with diets that included even lean red or white meat.

Drs. Bergeron, Krauss and Chiu's research findings indicate that current advice to restrict the consumption of red meat and consume more white meat cannot be tied to their effects on blood cholesterol. For now, Dr. Bergeron says that for most individuals, there is no need to entirely ban red and white meat from diet. She promotes a dietary pattern with an abundance of fresh fruit, vegetables, legumes and whole grain products as the core components of a healthy meal, with lean red and white meat in moderation, when consumed. To read the full press release, click here. To read more about the study, which was published in The American Journal of Clinical Nutrition, click here.