The good news about beef’s nutrition and its impact on the heart just keeps on coming…..recent studies are showing that:

There is no direct evidence that lean beef increases the risk of Cardio Vascular Disease. In fact, recent clinical trials have shown that there’s no reason to completely substitute fish or poultry for lean beef to achieve desirable blood lipid profiles, and including lean beef in a heart-healthy diet plan contributes to good health through beef’s essential nutrients, which include iron, zinc, and B-vitamins.

Current research recommends a food-based approach to good health where foods like fruits and vegetables, whole grains, legumes, nuts and seeds, lean meats, poultry, low-fat dairy products, and fish, especially oily fish, are encouraged over calorie dense, nutrient-poor food choices.

Lean beef contains less than 10 g total fat, no more than 4.5 g of saturated fats, and less than 95 mg cholesterol per 3-ounce serving. Based on the American Heart Association’s dietary fat recommendations, those people consuming a 2,000 calorie diet need to consume between 56 g and 78 g of total fat and a saturated fat intake of 16 g or less. A 3-ounce serving of lean beef contains levels of total fat and saturated fats well below the specified limits; cholesterol levels also fall below the recommendation of no more than 300 mg/day.

There currently are 29 cuts of beef which meet USDA’s labeling guidelines for lean. Unfortunately, the fatty acid profile of beef fat is often misunderstood. In lean beef, 54% of the fatty acids are monounsaturated or polyunsaturated, which are the types favored by health organizations. And one-third of the saturated fats in beef are stearic acid, which has lately been shown to have no effect on blood cholesterol levels in humans. Beef actually contains low amounts of trans fatty acids and studies suggest that “ruminant” (related to cattle) trans fatty acids versus the trans fatty acidsproduced industrially in partially hydrogenated vegetable oils may favorably affect health and do impact the risk of Cardio Vascular Disease.

In fact, new findings from experimental animal studies suggest that the trans fatty acid, conjugated linoleic acid (CLA), which is produced in beef, may have a positive influence on blood lipid levels and Cardio Vascular Disease risk!

That is especially good news for beef lovers who have concerns about cCardio Vascular Diseases! And the good news about beef keeps coming…..

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