Science That Sticks

How Checkoff-Funded Research Strengthens Beef’s Role in Health and Nutrition Conversations

In today’s changing food landscape, consumers are questioning everything from nutritional benefits to the best protein sources. Now more than ever, consumers are turning to healthcare professionals and dietitians as the most trusted sources for what foods to eat or avoid.¹

That’s why the Beef Checkoff invests in human nutrition research and outreach efforts to provide these influential audiences with science-backed beef research and information.

“Science education for the public is more important than ever,” says Dr. Shalene McNeill, executive director of nutrition science at the National Cattlemen’s Beef Association (NCBA), a contractor to the Beef Checkoff. “We’re not just funding research. We’re extending that research into the medical and scientific communities — and increasingly, to the public — in a way that provides needed education and builds trust in beef.”

From Research to Real Impact

Beef Checkoff efforts not only fund research but also ensure the results of those studies extend to nutrition scientists, physicians, dietitians, and ultimately, the public.

In September, the Beef Checkoff’s nutrition team convened a workshop for scientists, helping train the next generation of PhDs and RDs in how to communicate their findings responsibly and effectively. That workshop was part of a larger push to expand the impact of beef-focused science in public discourse, not just among scientists, but also health professionals, through media outlets and social media.

“We’re proud to support scientists as they take their research beyond academic journals,” McNeill said. “Our goal is to ensure the public has science-based information so they can make informed decisions about enjoying beef as part of a healthy diet. Researchers who conduct Beef Checkoff supported research are some of the nation’s most respected scientists. It’s important the public hears from them and we help extend their work to the public for broader impact.”

Study Spotlight: Red Meat and Obesity

A recently released study examined whether unprocessed red meat contributes to obesity. Obesity affects 40 percent of adults in the U.S. and elevates the risk of chronic diseases such as cardiovascular disease, type 2 diabetes and high blood pressure. Nutrition scientists and health professionals increasingly aim to understand how specific nutrients, foods and dietary patterns may contribute to obesity risk. Animal-sourced foods, such as red meat, are often called into question as part of this public health dialogue.

Dr. Nikhil Dhurandhar and his team at Texas Tech University reviewed 19 clinical intervention trials and found no significant relationship between unprocessed red meat consumption and weight gain, body fat or poor cholesterol outcomes.²

This study’s findings were shared with media and health publications as a news release and featured in the Beef Checkoff Nutrition Research Newsletter, which was distributed to 170 PhD nutrition researchers and scientists. The media interest has also been strong with over 174 total mentions of the research, reaching an estimated 70 million consumers.

Reinforcing Beef’s Role in Heart Health

Another key area of Beef Checkoff nutrition research focuses on cardiovascular disease, an ongoing concern among consumers. A recent meta-analysis of 20 randomized controlled trials found that eating two daily three-ounce servings of lean, unprocessed beef had minimal to no impact on cardiovascular risk factors like LDL cholesterol, blood pressure and triglycerides.³

In fact, incorporating lean beef into a Mediterranean-style diet helped improve cholesterol levels, lower blood pressure and improve arterial function, even when participants consumed up to 5.5 ounces of beef per day.⁴⁵

The Beef Checkoff’s Nutrition team has incorporated these findings into toolkits that are distributed to food and nutrition scientists, medical doctors/nurses and registered dietitians. Additionally, a Mediterranean Diet toolkit, led by Kansas Beef Council, that also used this research, was distributed to 795 health professionals through state beef council efforts in fiscal year 2025 and continues to help healthcare providers educate patients on how lean beef can fit into a heart-healthy diet.

Latest Research

Beyond obesity and heart health, additional beef nutrition research studies include:

• Protein and Mortality Risk: Using data from nearly 16,000 U.S. adults, this study found that eating animal protein is not associated with higher overall or cardiovascular mortality risk, and may even provide a protective effect against cancer mortality.⁶
• Eating Red Meat & Mental Health: Using data of nearly 5,000 adults from the American Gut Project, researchers found that eating red meat within high-quality healthy diets was associated with improved adequacy of essential nutrients and may support mental health.⁷

These studies build on the consistent message that beef can fit into balanced diets across life stages and health goals. Efforts to extend these important findings to health professionals, the media, and ultimately consumers are ongoing and being met with great interest.

The focus on practical, real-world concerns is part of what makes Checkoff-funded research so effective and so easily extended across audiences. They’re designed to answer the questions consumers want to know with science-backed research first. Rather than focusing on “beef is good” research, Beef Checkoff research is focused on improving the understanding of beef’s role in health.

“The expectation that researchers publish their results, regardless of outcome is a key factor in protecting the scientific integrity and credibility of Beef Checkoff research,” McNeill said.

Turning Research into Reach

The studies, toolkits and science-backed messaging begin with the investment of beef farmers and ranchers in the Beef Checkoff. Nutrition research is more than just an ongoing program; it’s a cornerstone of how the Beef Checkoff helps beef maintain its relevance in a crowded, competitive food landscape.

And increasingly, that science isn’t staying stagnant in research journals. It’s being extended, translated and used by physicians, dietitians and consumers, making a positive impact on beef demand.