Researchers at the University of Stellenbosch in Tygerberg, South Africa have recently analyzed chicken intake for its impact on blood fats (including total cholesterol, LDL-cholesterol, and triglycerides) and they also compared this impact of chicken with the impact of red meat. All participants in this five-month study followed a prudent diet consisting of about 17% protein, 53% carbs, and 30% fat, together with an average of 20 grams of fiber per day and 200 milligrams of cholesterol. The study design included two time periods: during one time period the participants ate lean beef five days per week and lean mutton two days per week, and during a second time period, their diet contained skinless chicken five days per week and fish two days per week. Blood work during the study showed that the prudent diet helped lower total cholesterol and LDL-cholesterol regardless of whether chicken-fish or beef-mutton was eaten. However, the chicken-fish combination was shown to have more favorable effects on the composition of triglyceride (TG) fats in the blood of the participants than the lean beef-lean mutton combination. Anti-inflammatory omega-3 fats (including EPA and DHA) were higher in the TGs of participants when chicken-fish was consumed, and levels of the pro-inflammatory fatty acid arachidonic acid (AA) were lower.