Effects of Proportioning Meat and Plant-based Protein-rich Foods on Cardiovascular Disease Risk Factors (S58)
Condition: Healthy Diet; Cardiovascular Risk Factor
MeSH terms: Cardiovascular Diseases
Study type: Interventional

Summary: 
      This project will assess the effects of consuming different proportions of red meat (RM) and
      plant-based, protein-rich foods (nuts, seeds, and soy products - NSS) incorporated into a
      U.S. Healthy Eating Pattern (HEP) on cardiovascular disease risk factors in adults at high
      risk of developing a heart-related disease.
    

Detailed description: 
      Using a randomized, cross-over (balanced incomplete block) experimental design, Forty-eight
      middle-aged adults who are overweight and have high blood total cholesterol and LDL-C
      concentrations will be recruited. Participants will consume a HEP - all foods provided -
      during 5-week controlled feeding periods. The three HEP interventions will be: high RM, low
      NSS; moderate RM, moderate NSS; and low RM, high NSS. Each participant will complete two of
      the three controlled feeding periods, separated by four weeks when participants will consume
      their usual unrestricted diet (washout). The HEP consumed during the controlled feeding
      periods will be the same except for the amounts of RM (1, 5, or 9, 3-oz servings/wk) and NSS
      (high, moderate, and low, with amounts adjusted to isocalorically offset changes in RM energy
      intakes). Poultry, egg, and legume intakes will be the same among the three HEP. The
      investigators will measure clinically important cardiovascular disease risk factors before
      (usual unrestricted diet) and during the last week of each HEP intervention. The
      cardiovascular disease risk factors will include, but are not limited to, comprehensive lipid
      and lipoprotein profile (changes in low-density lipoprotein cholesterol, LDL-C; primary
      outcome), lipoprotein fractionation and particle numbers, and blood pressure. The
      investigators will compare improvements in heart disease risk factors and consumer
      satisfaction among the three HEP.
    

Intervention name(s): High RM, low NSS; Moderate RM, Moderate NSS; Low RM, High NSS
Intervention type(s): Other; Other; Other
Intervention description(s): Participants in this group will consume nine 3-oz-eq servings of RM per week and 2-oz-eq servings of NSS per week.; Participants in this group will consume five 3-oz-eq servings of RM per week and 5-oz-eq servings of NSS per week.; Participants in this group will consume one 3-oz-eq serving of RM per week and 8-oz-eq servings of NSS per week.
Allocation: Randomized
Intervention model: Crossover Assignment
Intervention model description: The Investigator will use a randomized, cross-over (balanced incomplete block) experimental design, with separate randomizations for males and females. All participants will consume a U.S. HEP - all foods provided - during 5-week controlled feeding periods. Each participant will complete two of the three controlled feeding periods, separated by four weeks when they will consume their usual unrestricted diet (washout). The three HEP interventions will be: high RM, low NSS; moderate RM, moderate NSS; and low RM, high NSS. Measurements will be made before (usual unrestricted diet) and during the last week of each HEP intervention.
Masking: Single (Investigator)
Primary purpose: Screening
Keywords: Healthy eating pattern