Corrigendum: Effects of red meat, white meat, and nonmeat protein sources on atherogenic lipoprotein measures in the context of low compared with high saturated fat intake: a randomized controlled trial. Am J Clin Nutr 2019;110:24–33.
Due to author error the “Results” section of the abstract was published with incorrect values for the number of participants assigned to the high and low saturated fat (SFA) arms of the study. The abstract should state: “Results: Analysis included participants who completed all 3 dietary protein assignments (62 for high SFA; 51 for low SFA). LDL cholesterol and apoB were higher with red and white meat than with nonmeat, independent of SFA content (P < 0.0001 for all, except apoB: red meat compared with nonmeat [P = 0.0004]).
Due to author error the “Discussion” section presents incorrect calculated predicted changes in plasma cholesterol levels due to differences in dietary cholesterol between meat and non-meat diets. The revised section should read: “It remains unclear to what extent the lipid-lowering effects of the nonmeat diet can be ascribed to components inherent to plant-based foods (e.g., plant-derived phytochemicals, micronutrients, differences in amount and type of dietary fiber) compared with the removal of red and white meat. Also, since plant protein sources lack dietary cholesterol, we did not, in the present study, adjust for cholesterol content across diets. Based on the Katan equation (http://www.katancalculator.nl/), the lower dietary cholesterol content of the nonmeat than of animal protein diets would be predicted to reduce total and LDL cholesterol by 0.08 and 0.07 mmol/L, respectively, suggesting that the cholesterol-lowering effect of the nonmeat diets may, in part, be attributed to their lower dietary cholesterol content. Nevertheless, the present findings provide robust evidence for the equivalent effect of red and white meat on both standard and more detailed plasma lipoprotein measures, and the absence of an interaction of these effects with intake of SFAs in healthy individuals.”