High-fat burgers improve artery function and lower bad cholesterol in men
A five-week trial with 23 men eating five hamburgers weekly found that high-fat beef enhanced blood-vessel dilation and reduced LDL cholesterol.
A study published in the journal Nutrients investigated cardiovascular effects of regular hamburger intake in 23 men who consumed five patties per one outlet for five weeks, using either high-fat (≈25% fat) or low-fat (≈5% fat) ground beef. Blood-vessel health was assessed with flow-mediated dilation, an ultrasound-based measure of arterial widening. Results indicated that the high-fat beef improved dilation, suggesting better blood flow and reduced blood pressure, whereas the low-fat beef showed no effect.
Unexpectedly, the saturated-fat-rich meat also lowered low-density lipoprotein (LDL) cholesterol, despite conventional research linking red meat to higher LDL. Both beef types reduced high-density lipoprotein (HDL) levels. The findings imply that short-term consumption of high-fat beef may lessen certain cardiovascular risk factors, challenging prevailing dietary recommendations.
Why it matters
The research suggests high-fat red meat might not worsen heart risk as previously thought, affecting dietary guidance.
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