{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,10]],"date-time":"2026-01-10T03:33:02Z","timestamp":1768015982563,"version":"3.49.0"},"reference-count":55,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2023,3,15]],"date-time":"2023-03-15T00:00:00Z","timestamp":1678838400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"BEEF CHECKOFF PROGRAM","award":["1803058"],"award-info":[{"award-number":["1803058"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Red meat is stigmatized as an unhealthy protein choice; however, its impacts on vascular function have not been evaluated. We aimed to measure the vascular impact of adding either low-fat (~5% fat) ground beef (LFB) or high-fat (~25% fat) ground beef (HFB) to a habitual diet in free-living men. Twenty-three males (39.9 \u00b1 10.8 years, 177.5 \u00b1 6.7 cm, 97.3 \u00b1 25.0 kg) participated in this double-blind crossover study. Assessment of vascular function and aerobic capacity were measured at entry and in the last week of each intervention and washout period. Participants then completed two 5-week dietary interventions (LFB or HFB; 5 patties\/week) in a randomized order with a 4-week washout. Data were analyzed via 2 \u00d7 2 repeated-measures ANOVA (p &lt; 0.05). The HFB intervention improved FMD relative to all other time points, while lowering systolic (SBP) and diastolic blood pressure (DBP) relative to entry. Neither the HFB nor the LFB altered pulse wave velocity. The addition of either low- or high-fat ground beef did not negatively alter vascular function. In fact, consuming HFB improved FMD and BP values, which may be mediated by lowering LDL-C concentrations.<\/jats:p>","DOI":"10.3390\/nu15061410","type":"journal-article","created":{"date-parts":[[2023,3,15]],"date-time":"2023-03-15T04:39:45Z","timestamp":1678855185000},"page":"1410","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Assessment of Vascular Function in Response to High-Fat and Low-Fat Ground Beef Consumption in Men"],"prefix":"10.3390","volume":"15","author":[{"given":"Jason R.","family":"Lytle","sequence":"first","affiliation":[{"name":"KBR, Houston, TX 77058, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Sean T.","family":"Stanelle","sequence":"additional","affiliation":[{"name":"Department of Kinesiology and Sport Management, Texas A&M University, College Station, TX 77843, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1500-3314","authenticated-orcid":false,"given":"Steven E.","family":"Martin","sequence":"additional","affiliation":[{"name":"Department of Kinesiology and Sport Management, Texas A&M University, College Station, TX 77843, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Stephen B.","family":"Smith","sequence":"additional","affiliation":[{"name":"Department of Animal Science, Texas A&M University, College Station, TX 77843, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Dana R.","family":"Smith","sequence":"additional","affiliation":[{"name":"Independent Nutrition Consultant, College Station, TX 77845, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Stephen F.","family":"Crouse","sequence":"additional","affiliation":[{"name":"Department of Kinesiology and Sport Management, Texas A&M University, College Station, TX 77843, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2023,3,15]]},"reference":[{"key":"ref_1","first-page":"e38","article-title":"Heart Disease and Stroke Statistics\u20142016 Update","volume":"133","author":"Mozaffarian","year":"2016","journal-title":"Circulation"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1059","DOI":"10.1016\/S0140-6736(05)67402-8","article-title":"The Metabolic Syndrome\u2014A New Worldwide Definition","volume":"366","author":"Alberti","year":"2005","journal-title":"Lancet"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"108076","DOI":"10.1016\/j.meatsci.2020.108076","article-title":"Producing High-Oleic Acid Beef and the Impact of Ground Beef Consumption on Risk Factors for Cardiovascular Disease: A Review","volume":"163","author":"Smith","year":"2020","journal-title":"Meat Sci."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"893","DOI":"10.1017\/S1368980015002062","article-title":"Red and Processed Meat Consumption and Mortality: Dose\u2013Response Meta-Analysis of Prospective Cohort Studies","volume":"19","author":"Wang","year":"2016","journal-title":"Public Health Nutr."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"515","DOI":"10.1007\/s11883-012-0282-8","article-title":"Unprocessed Red and Processed Meats and Risk of Coronary Artery Disease and Type 2 Diabetes\u2014An Updated Review of the Evidence","volume":"14","author":"Micha","year":"2012","journal-title":"Curr. 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