BOLD (Beef in an Optimal Lean Diet) Effects on Established and Emerging Cardiovascular Disease (CVD) Risk Factors: Study Design and Planning

Abstract

Several clinical trials have shown that the incorporation of lean red meat in a Step I or AHA diet does not attenuate the reduction of traditional risk factors for cardiovascular disease (CVD). However, epidemiologic data consistently correlates increased red meat consumption with increased incidence of CVD. Recent trials also have shown beneficial effects of a diet containing moderate protein (PRO) levels (mainly from plant sources). The BOLD (Beef in an Optimal Lean Diet) Study is a randomized, four period, crossover controlled feeding study designed to compare the effects of the average American diet with the DASH diet (50% carbohydrates [CHO], 18% PRO, 38% fat, 2–3oz lean red meat), a heart healthy diet rich in lean red meat (BOLD; 50% CHO, 18% PRO, 28% fat, 5–7oz lean red meat), and a moderate PRO diet also rich in lean red meat (BOLD+; 44% CHO, 28% PRO, 28% fat, 5–7oz lean red meat) on blood lipids, lipoproteins, and emerging risk factors for CVD. Eighty men and women (BMI 18.5–37m/kg2) will be split into two distinct populations, moderately hypercholesterolemic (LDL‐C between the 50th and 90th percentile) and moderately hypertriglyceridemic (TG>150 mg/dL). We hypothesize that the BOLD and BOLD+ diets will yield changes in LDL‐C similar to that seen during the DASH diet period. We also hypothesize that the BOLD and BOLD+ diet periods will produce better effects on HDL‐C, TG and glucose homeostasis.