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High‐oleic ground beef, exercise, and risk factors for cardiovascular disease in postmenopausal women
Author(s) -
Gilmore Linda Anne,
Carbuhn Aaron,
Crouse Stephen,
Walzem Rosemary,
Smith Stephen
Publication year - 2009
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.23.1_supplement.553.4
Subject(s) - medicine , cholesterol , oleic acid , crossover study , saturated fat , endocrinology , zoology , chemistry , biochemistry , biology , alternative medicine , pathology , placebo
High‐oleic ground beef, in addition to exercise, was hypothesized to reduce cardiovascular risk factors in post‐menopausal women. Eight post‐menopausal women participated in a crossover design consisting of two 6‐week treatment periods with a 4‐week washout period in between. Both treatments were ground beef patties differing only in fatty acid composition (monounsaturated fat: saturated fat was 0.85 (patty 1) and 1.4 (patty 2)). During the exercise bout 500 kcal were burned at 70% of the subject's VO 2 max. Plasma and serum samples were taken at baseline, 24 hours pre‐exercise, and 24 hours post‐exercise. Patty 2 caused a significant reduction in total cholesterol before exercise (p = 0.1). This was due in most part, to a reduction in LDL cholesterol, as no significant reduction in HDL cholesterol was seen. After exercise, there was a significant increase in total cholesterol (p = 0.1) back to baseline values in those subjects who consumed patty 2. Glucose and triglycerides were not significantly affected by the diet exercise interaction. The data indicate that high‐oleic ground beef can reduce some cardiovascular risk factors and can be a part of a healthful diet.