A new study has found that people who eat meat with potatoes and white potatoes tend to eat more meat overall than those who eat beef and pork.
A new study by researchers at New York University, Cornell University, the University of Arizona, and Harvard University has found that people who consume meat with the tuber (or “corn”) and white potato tend to have higher intake of red meat.
The study, which was published online April 5 in the Journal of Agricultural and Food Chemistry, used data from more than 14,000 adults, aged between 20 and 50, who had complete data on their diet for the last year.
The participants were divided into four groups based on the amount of meat they ate and whether they consumed meat with red or white potatoes.
As it turned out, the participants who ate meat with white potatoes and red potatoes had higher red meat intake than those eating meat with beef and/or pork.
The researchers found that those who ate beef and pigs with red potatoes were also more likely to have red meat than those that ate beef or pork with red.
The study also found that red meat is not only high in fat and saturated fat but also has high cholesterol, so people who have high cholesterol are more likely than those with low cholesterol to have high intake of meat with high fat.
While the study focused on red meat, researchers said that white potatoes have similar characteristics to red meat and that white and red meat could have a similar effect on heart health.
“We’re still learning more about the health effects of red and white meat consumption, but the findings suggest that a high intake is not a bad thing,” said co-author Andrew P. Smith, a professor of human nutrition at New Mexico State University.
Smith said that although people should be wary of red meats, the benefits of eating red and/ or white meats outweigh the risks.
“The health effects from red meat are probably the biggest benefits,” he said.
“The other benefits are that it has been shown to have very good antioxidant activity, and it is the major source of dietary fiber.”