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Producing high-oleic acid beef and the impact of ground beef consumption on risk factors for cardiovascular disease: A review
Smith, Stephen B.; Lunt, David K.; Smith, Dana R.; Walzem, Rosemary L.
Abstract:
This review summarizes the effects of high-oleic acid oil and high-oleic acid ground beef interventions on risk factors for cardiovascular disease (CVD) in human trials, and also summarizes studies designed to increase the amount of oleic acid (18:1n-9) in beef. In three human trials, high-oleic acid oils and high-oleic acid ground beef increased plasma high-density lipoprotein cholesterol over baseline values or over high-carbohydrate diets. Neither low-oleic acid nor high-oleic acid ground beef increased risk factors for CVD, confirming earlier studies that used high-oleic acid oils. High-oleic acid beef can be obtained from cattle fed a corn-based finishing diet to USDA Grade of USDA Choice or greater; from beef from cattle with Japanese genetics; and from the brisket. Beef from grass-fed cattle contains more n-3 fatty acids than beef from conventionally-fed cattle, but also contains greater amounts of saturated and trans-fatty acids.
Automatic Tags
Cardiovascular disease; Beef; Saturated fat; Oleic acid
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