Consumers Urged to Eat Turkey to Lower Cholesterol, Cut Fat
National panel: Turkey has less fat and cholesterol than chicken, pork or beef
WASHINGTON, D.C., July 19, 2004 -
FOR IMMEDIATE RELEASE CONTACT:
Sherrie Rosenblatt, National Turkey Federation
202-898-0100 ext. 227, email@example.com
or Kathleen Donlin, Devine & Pearson
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A national panel overseeing Americans' cholesterol health is urging consumers to eat more lean protein -- particularly turkey because it has less saturated fat, less total fat, and less cholesterol than chicken, pork or beef.
The recommendation is contained in the Third Report of the National Cholesterol Education Program (NCEP) Expert Panel on Detection, Evaluation, and Treatment of High Blood Cholesterol in Adults (ATP III), which was recently highlighted when guidelines for prescribing cholesterol-lowering statin drug therapy were altered and the need for at-risk Americans to adopt diets that are low in cholesterol, saturated fat and trans fatty acids was re-emphasized.
"Consumers should be aware that turkey is a heart-healthy addition to their diets, whether they're trying to cut cholesterol, cut fat, increase protein or simply eat well," said Sherrie Rosenblatt, senior director of marketing and communications for the National Turkey Federation. "And turkey now comes in so many new and different cuts and products, preparing it is fast, easy and tasty."
The NCEP's latest report, published in the July 13, 2004 issue of Circulation, looked at five major clinical trials of statin drug therapy. The NCEP concluded that when treating people at moderately high risk and high risk for heart disease, doctors have the option of prescribing statin drug therapy for patients with much lower levels of LDL cholesterol than was previously recommended. High levels of LDL cholesterol lead to a build up of cholesterol in the arteries and a greater chance of getting heart disease. It is estimated that the change could impact up to 8 million Americans.
The Circulation report reiterates guidelines from the original ATP III report, which indicated that light, skinless, roasted turkey has less saturated fat, less total fat, and less cholesterol than chicken, pork or beef.
Because turkey has such a heart-healthy profile, it can help accomplish many of the lifestyle changes the NCEP recommends, such as:
Note to editors: Recipes, "Turkey. The Perfect Protein" logo and press kit are available for download from the pressroom at www.eatturkey.com.
The National Turkey Federation is the advocate for all segments of the U.S. turkey industry. It's award winning web site www.eatturkey.com offers successful on-line professional chef cooking demonstrations and a searchable database of more than 300 recipes that exhibit turkey's versatility as a profit-building item, which enhances menus in all meal occasions during every season of the year. Operators can also go to www.eatturkey.com to sign up for the RecipE-mail program to register and receive unique recipe ideas that add flair to holiday and special occasion menus year-round.
National Cholesterol Education Program
The National Heart, Lung, and Blood Institute (NHLBI) launched the National Cholesterol Education Program (NCEP) in November 1985. The goal of the NCEP is to contribute to reducing illness and death from coronary heart disease (CHD) in the United States by reducing the percent of Americans with high blood cholesterol. Through educational efforts directed at health professionals and the public, the NCEP aims to raise awareness and understanding about high blood cholesterol as a risk factor for CHD and the benefits of lowering cholesterol levels as a means of preventing CHD. http://www.nhlbi.nih.gov/about/ncep/index.htm