Chemistry in the kitchen: making ground meat more healthful

Article Abstract:

Research has shown that reduction of blood cholesterol levels leads to a reduced frequency of cardiovascular events (heart attack, sudden death) for men; therefore, efforts that can be made to reduce cholesterol levels are recommended. One such effort is the reduction of saturated fat and cholesterol in the diet to levels recommended by the National Cholesterol Education Program: less than 30 percent of daily caloric intake in the form of fat; less than 10 percent in the form of saturated fat; and less than 300 milligrams of cholesterol per day. A method of preparing ground meat is described that results in a meat product with greatly reduced fat and cholesterol. The muscle fibers in meat contain virtually no fat or cholesterol, but fat is dispersed between the muscle cells, and cholesterol is in the membranes that surround the muscle cells. While trimming and draining meat help lower fat levels, most remaining fat is saturated, and the majority of cholesterol is not removed. However, cholesterol becomes soluble in triolein (the main component of olive oil) at 80 degrees Centigrade, and fat melts at a somewhat lower temperature. Using these facts, a method for preparing ground beef or pork is described that consists of the following steps: (1) heating the meat in vegetable oil, which also cooks it; (2) rinsing with boiling water or steam; (3) separating the oil and water; and (4) returning the broth to the meat for flavor. The method yields a reconstituted product that is low-fat, highly unsaturated, and low-cholesterol. Samples of ground beef, ground pork, and ground sirloin were analyzed for their fat content before and after treatment according to the manner described. On average, 43 percent of the meats' cholesterol content was extracted, and the ratio of unsaturated (''good'') to saturated (''bad'') fat went from 1.32 for conventionally cooked meat, to as much as 4.56 when meat was cooked this way. Specific data from the analyses are presented. The method is simple and inexpensive, and could be adapted by fast-food chains to provide more healthful food for their consumers. (Consumer Summary produced by Reliance Medical Information, Inc.)

Cooking, Meat, Cookery (Meat)

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Effects of postmenopausal estrogen replacement on the concentrations and metabolism of plasma lipoproteins

Article Abstract:

The most common cause of death among women in the industrialized world is cardiovascular disease; however, there is evidence that women who take estrogens have lower rates of this disease than women who do not. This may be the result of the effects of estrogen on plasma lipoproteins, to which cholesterol is bound in the circulation. To learn more about this matter, two controlled trials were carried out. In the first, 31 women took estrogens at two doses and a placebo drug (six experimental treatments) for three months each. In the second, nine women received a placebo, oral estradiol (an estrogen), and transdermal estradiol patches (six treatments) for six weeks each. Subjects' blood was analyzed for its lipoprotein and triglyceride content during the last weeks of each treatment period, and subjects in the second study underwent metabolic testing at the end of each treatment period. Decreases in the average low-density lipoprotein (LDL) cholesterol were seen when estrogens were taken, at both the lower (0.625 milligrams per day) and higher (1.25 milligrams per day) dose. The decreases were 15 percent and 19 percent, respectively. Levels of high-density lipoprotein (HDL) cholesterol increased by 16 percent and 18 percent in the lower- and higher-dose groups. Very-low-density triglyceride levels also increased during estrogen treatment. In study 2, oral estradiol reduced LDL cholesterol levels and increased HDL cholesterol levels. Transdermal estradiol did not affect HDL or LDL cholesterol concentrations. The results showed that the higher dose of estrogen did not improve on the positive effects of the lower dose on HDL and LDL cholesterol levels. Metabolic studies indicated that estrogen increased the rate of LDL catabolism (breakdown) more than it increased its rate of production. It is likely that estrogen administered to postmenopausal women protects against cardiovascular disease, but clinical trials are needed to show this conclusively. (Consumer Summary produced by Reliance Medical Information, Inc.)

Evaluation, Complications and side effects, Physiological aspects, Hormone therapy, Menopause, Estrogen, Estrogens

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Chewing the fat: how much and what kind

Article Abstract:

Considerable information is now available regarding reduction of fat in the diet, but how can fat be regulated in an appropriate, realistic manner? Ideally designed clinical studies to evaluate the health benefits of dietary fat reduction for cardiac and vascular health cannot be carried out, since people cannot be assigned to a lifetime of study diets; less-than-perfect data must suffice. Few studies have tested the association between dietary fat and coronary heart disease. Usually, blood cholesterol levels are taken as an indicator of dietary effects. When a diet lowers the amount of low-density lipoprotein (LDL) cholesterol, it is assumed to be beneficial. However, lipoproteins, which carry cholesterol in the blood, are complex and may interact with one another, so no simple conclusions can be drawn. In general, cholesterol intake should be reduced. From this viewpoint, all animal fats should be eliminated, but information about constructing healthy diets without animal fats is sorely needed. Fatty acids such as palmitic, myristic, and lauric acid, should be reduced. ''Land-mammal fat'' is a better term for red meat, lard, and dairy fat than ''bad'' fat. Until more research concerning trans-unsaturated isomers of certain fatty acids (partially hydrogenated vegetable fats), present in some margarines, has been performed, these should be minimized in the diet. A diet that cuts the levels of land-mammal fat must make up the lost calories somehow: the use of polyunsaturated fats, monounsaturated fats (olive oil), or carbohydrates has been advocated. Other risk factors for coronary heart disease and death include obesity, other dietary ingredients (antioxidants), alcohol, and (overwhelmingly) cigarette smoking. An article in the January 10, 1991 issue of The New England of Medicine provides a simple recipe for removing much of the fat and cholesterol from red meat. (Consumer Summary produced by Reliance Medical Information, Inc.)

Food, Fat, Fats, editorial

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