Red meat flavour may again find favour

Red meat may again find favour as a low-fat food in the minds of dietitians following research by Johns Hopkins University, the Chicago Centre for Clinical Research and the University of Minnesota. They put 191 adults with high cholesterol levels on a low-fat, low-cholesterol diet which included lean beef, veal or pork and others on a diet including only fish or poultry. Both groups ended up with more or less identical cholesterol status. "If you follow a heart-healthy diet, it doesn't make a difference whether you eat red meat or white meat, as long as you choose lean cuts," said Dr Peter O. Kwiterovich of Johns Hopkins. The unconvinced might consider that the research was funded with a grant from the US National Cattlemen's Beef Association.