Addressing Sleep Quality with Protein

According to health experts, getting enough sleep is essential to good health. Poor indexes of sleep include duration, quality, and patterns, and have been associated to various health conditions, including obesity, Type 2 diabetes and heart disease. A new study co-funded by the beef checkoff and led by Dr. Wayne Campbell at Purdue University, evaluated sleep quality in overweight and obese adults, following higher-protein weight-loss diets. Results demonstrated improved sleep quality in subjects maintaining higher protein intakes when dieting to lose weight. Consumption of a greater proportion of energy from protein while dieting, therefore, may improve sleep in overweight and obese adults.

Serving Up New Fact Sheets

To help maintain consumer confidence in beef as a sustainable food, the checkoff developed an informative series of fact sheets called “Tough Questions about Beef Sustainability.” These fact sheets aim to provide straightforward answers to some of the more complex questions about the sustainability of beef. Fact sheet five, for example, “Do Growth Promotants Reduce Environmental Impact?” shows how the appropriate and optimal use of growth-promoting technologies has allowed U.S. beef producers to continue to provide consumers with a safe, high-quality product in the face of rising feed and land prices, all while reducing environmental implications. Fact sheet six, “Does grass-finished beef leave a lower carbon footprint than grain-finished beef?” explains that although there are tradeoffs between grass-finished and grain-finished beef, both production systems can sustainably meet consumer demand for beef.

For additional information, check out these sites:

Consumers looking for nutrition and dietary information about beef can go to to order or download materials and research information, or find a schedule of nutrition events and seminars.
Consumers, producers and other industry professionals can go to for summaries of checkoff-funded research in the areas of beef safety, human nutrition, product enhancement and market research, projects which provide the foundation for checkoff programs in promotion, marketing, education, information and foreign marketing.
Safety is a priority of the beef industry and,  houses information about the Beef Industry Food Safety Council (BIFSCo), its discussions and meetings, an application to join the council, and consumer information about beef safety.
Finding new convenient cuts is one very successful way the checkoff has helped add value to the beef carcass over the years. In cooperation with the University of Nebraska-Lincoln, is the industry’s primary beef cut resource.
Checkoff-funded Beef Quality Assurance program information is available at where you can find systematic information about coupling proper animal-husbandry techniques with accepted scientific knowledge to improve the quality of the end beef products.
Bovine Spongiform Encephalopathy (BSE) is a misunderstood but potentially serious animal disease. For the most accurate information, turn to, an informational site housing current information regarding for consumers, producers and beef industry representatives.
While never occurring in the United States, is an informational site housing current information regarding foot-and-mouth disease for consumers, producers and beef industry representatives.


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