Before you wave away that steak consider this latest study which finds that red meat may not contribute to heart disease.

Conventional beliefs hold that red meat is harmful to the heart, but this new review from Purdue University finds that consuming it in amounts above what is typically recommended does not affect short-term cardiovascular disease risk factors, such as blood pressure and blood cholesterol.

"During the last 20 years, there have been recommendations to eat less red meat as part of a healthier diet, but our research supports that red meat can be incorporated into a healthier diet," said Wayne Campbell, professor of nutrition science at the school, which is located in West Lafayette, Ind.

"Red meat is a nutrient-rich food, not only as a source for protein but also bioavailable iron,” he adds.

Traditional recommendations to limit red meat from the diet come mainly from studies that relate peoples' eating habits to whether they have cardiovascular disease.

While these studies suggest that red meat consumption is associated with a higher risk of cardiovascular disease, they are not designed to show that red meat is causing cardiovascular disease,  adds Campbell.

His team reviewed hundreds of studies, selecting 24 that met their criteria in terms of red meat consumption, evaluation of cardiovascular disease risk factors and study design.

"We found that consuming more than half a serving per day of red meat, which is equivalent to a three-ounce ounce serving three times per week, did not worsen blood pressure and blood total cholesterol, HDL, LDL and triglyceride concentrations, which are commonly screened by health-care providers," says Lauren O'Connor, a member of the research team.

This research includes all types of red meat, mostly unprocessed beef and pork.

But more research is needed, Campbell acknowledged, noting that blood pressure and cholesterol are not the sole determinants for someone to develop cardiovascular disease. "It is also important to recognize that our findings are specific to selected indicators for cardiovascular disease risk," he added

"Comparable research is needed to assess other health risk factors from clinical trials, including inflammation and blood glucose control,” he adds of the findings, which appear in the American Journal of Clinical Nutrition.