Journal: Current Developments in Nutrition
Publication Date: 06/2019
Summary: Consuming ≥ vs <0.5 servings/d of red meat showed greater decreases in insulin when carbohydrates were replaced with red meat but lesser decreases in HOMA-IR when macronutrient distributions were matched between intervention and control eating patterns.
Journal: The American Journal of Clinical Nutrition
Publication Date: 04/2014
Summary: 100 elderly women were randomized to a high protein diet supplemented with lean red meat combined with progressive resistance training versus progressive resistance training with a control diet. Lean tissue mass and strenghth increased more in the meat supplemented group. IGF-1 increase more and IL-6 decreased more in the meat supplemented group