The July 27th 1999 Archives of Internal Medicine reported on a study by Michael H. Davidson, M.D. from the Chicago centres for Clinical Research, comparing 191 people with mild to moderate high cholesterol levels. Of the participants one group was asked to eat a specified amount of lean white meats such as chicken and fish. The other group was asked to eat specified amounts of lean red meat such as beef, pork or veal. The effects were checked periodically for a 36 week period. During that time it was noted that both groups had a similar reduction in certain harmful types of cholesterol. The conclusion drawn by researchers was that either type of meat had the same effect on the cholesterol levels, and that lean meat was a more important factor over whether the meat was white or red meat.
