부산대학교 도서관

Several studies have reported that vegetarians have a lower rate of heart disease and certain types of cancer than the general population. It has been recommended, therefore, that Americans eat less fat and more grains, vegetables, and fruits. However, the exact relationship between eating red meat and the risk of developing heart disease is not known. To investigate this issue, information regarding the daily dietary habits of 5,115 adults between the ages of 18 and 30 was obtained from a study called the Coronary Artery Risk Development in Young Adults (CARDIA) study. Only 2 percent of the subjects reported that they ate red meat or poultry less than once a week or not at all. These subjects consumed diets that were lower in fat and protein, and higher in carbohydrates, starch, fiber and vitamins than those who ate red meat on a regular basis. They were less likely to drink alcohol, had higher rates of physical activity, and had smaller body sizes than those who ate red meat and poultry more than once a week. Also, those who ate red meat and poultry more than once a week had higher blood levels of total cholesterol, low-density-lipoprotein (LDL) cholesterol and triglycerides (fatty acids) than those who ate red meat and poultry less frequently than once a week. (Consumer Summary produced by Reliance Medical Information, Inc.)