• Kathleen Melanson, Jason Gootman, Amy Myrdal, Gregory Kline, and James M Rippe.
• Rippe Lifestyle Institute, Shrewsbury, Massachusetts 01545, USA.
• Nutrition. 2003 May 1; 19 (5): 409-14.

ObjectiveConflicting recommendations are prevalent regarding the appropriateness of red meat versus white meat consumption for individuals aiming to reduce body weight and cardiovascular disease risk.MethodsWe examined changes in body weight and lipid profiles in a 12-wk, randomized, controlled trial, in which overweight women followed a hypocaloric diet with lean beef or chicken as the primary protein source, while participating in a fitness walking program. Sedentary non-smoking females (n = 61), age 43.4 +/- 7.8 years, with body mass indexes of 32.1 +/- 3.4 kg/m(2) (means +/- standard deviation), followed calculated-deficit diets (-500 kcal daily) and were randomly assigned to the beef-consumption or chicken-consumption dietary group, while following a fitness walking program. Body weight, body composition (by hydrodensitometry), and blood lipid profiles were measured at baseline and 12 wk.ResultsWeight loss was significant within (P < 0.05) but similar between (P > 0.05) the beef-consumption (5.6 +/- 0.6 kg, mean +/- standard error) and the chicken-consumption (6.0 +/- 0.5 kg) groups. Both groups showed significant reductions in body fat percentage (P < 0.05) and total (P < 0.05) and low-density lipoprotein (P < 0.05) cholesterol, with no significant differences between groups. High-density lipoprotein cholesterol did not change significantly in either group.ConclusionsThese findings demonstrated that weight loss and improved lipid profile can be accomplished through diet and exercise, whether the dietary protein source is lean beef or chicken.

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