Maki K.C.,Biofortis Provident Clinical Research |
Van Elswyk M.E.,Van Elswyk Consulting Inc. |
Alexander D.D.,Exponent, Inc. |
Rains T.M.,Biofortis Provident Clinical Research |
And 2 more authors.
Journal of Clinical Lipidology | Year: 2012
Background: Limited consumption of red meat, including beef, is one of many often-suggested strategies to reduce the risk of coronary heart disease (CHD). However, the role that beef consumption specifically plays in promoting adverse changes in the cardiovascular risk factor profile is unclear. Objective: A meta-analysis of randomized, controlled, clinical trials (RCTs) was conducted to evaluate the effects of beef, independent of other red and processed meats, compared with poultry and/or fish consumption, on lipoprotein lipids. Methods: RCTs published from 1950 to 2010 were considered for inclusion. Studies were included if they reported fasting lipoprotein lipid changes after beef and poultry/fish consumption by subjects free of chronic disease. A total of 124 RCTs were identified, and 8 studies involving 406 subjects met the prespecified entry criteria and were included in the analysis. Results: Relative to the baseline diet, mean ± standard error changes (in mg/dL) after beef versus poultry/fish consumption, respectively, were -8.1 ± 2.8 vs. -6.2 ± 3.1 for total cholesterol (P =.630), -8.2 ± 4.2 vs. -8.9 ± 4.4 for low-density lipoprotein cholesterol (P =.905), -2.3 ± 1.0 vs. -1.9 ± 0.8 for high-density lipoprotein cholesterol (P =.762), and -8.1 ± 3.6 vs. -12.9 ± 4.0 mg/dL for triacylglycerols (P =.367). Conclusion: Changes in the fasting lipid profile were not significantly different with beef consumption compared with those with poultry and/or fish consumption. Inclusion of lean beef in the diet increases the variety of available food choices, which may improve long-term adherence with dietary recommendations for lipid management. © 2012 National Lipid Association. All rights reserved. Source
McNeill S.H.,Human Nutrition Research |
Harris K.B.,Texas A&M University |
Field T.G.,National Cattlemens Beef Association |
Van Elswyk M.E.,Van Elswyk Consulting Inc.
Meat Science | Year: 2012
Changes in cattle breeding and management coupled with extensive trimming of visible fat from retail cuts have resulted in the wide-spread availability of lean beef to U.S. consumers. Despite these changes, there is limited awareness regarding the reduced total fat content and the favorable fatty acid profile of beef. Relative to the calories it contributes, the impact of beef on the nutritional quality of the American diet via its contribution of protein and certain key micronutrients is often under appreciated. The following discussion documents the progressive reduction in fat content of U.S. beef during the past 30. years, highlights ongoing efforts to update United States Department of Agriculture nutrient data for beef, and summarizes findings from randomized controlled trials of beef and plasma lipid outcomes. Beef is a popular, nutrient-dense food and the availability of at least 29 lean cuts of beef in the U.S. marketplace can help consumers meet their cardiovascular health goals. © 2011 Elsevier Ltd. Source
National Cattlemens Beef Association and Cattlemens Beef Promotion And Researchboard | Date: 2010-01-07
National Cattlemens Beef Association and Cattlemens Beef Promotion And Researchboard | Date: 2010-11-16
Downloadable electronic publications in the nature of handouts, guidelines, reference materials, research materials, fact sheets, booklets, recipes and graphics in the field of beef and beef products.
National Cattlemens Beef Association | Date: 2013-03-22
Printed matter, namely newsletters, brochures, and bulletins about beef, beef products and issues concerning cattlemen.