Question: About Beef Nutrition
About ‘Beef Nutrition’
1) Doesn’t beef have more fat content than other proteins?
The beef checkoff is helping consumers learn their lean beef choices. Based on U.S. Department of Agriculture data, there are nearly 40 cuts of beef that meet government guidelines for “lean” with less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per 3-ounce serving. A national, random sample telephone survey of U.S. beef-eating adults funded by the beef checkoff clearly shows that “lean” has power with consumers.
So, beef is nutritious as well as delicious.
2) What has the checkoff done to help show that beef fits a healthful diet?
Here are a few great examples:
New solid scientific research shows that eating lean beef every day can be good for heart health by improving cholesterol levels. That’s among the findings of a recent checkoff-funded study called BOLD (Beef in an Optimal Lean Diet) shows – that adding lean beef to the most recommended heart-healthy diet can lower heart disease risk by decreasing levels of total and LDL “bad” cholesterol. The BOLD clinical study (Effects on Lipids, Lipoproteins and Apolipoproteins), conducted by Pennsylvania State University researchers and peer-reviewed, evaluated adults with moderately elevated cholesterol levels, who followed four diets with varying amounts of beef, for five weeks each, to measure the impact of each diet on measures of heart health, such as total and LDL (“bad”) cholesterol levels.
Thanks in part to a partnership with the Beef Checkoff Program, the American Heart Association has listed six beef cuts as part of its Food Certification Program. This program places the association's heart-check mark on food packages to helps healthy consumers over age 2 identify foods that meet criteria for saturated fat and cholesterol. The six cuts include:
3) What does the beef checkoff to do educate physicians about beef? Every time I see my doctor, he tells me to cut back on red meat.
One thing we’ve learned over the years is that most doctors aren’t well-versed about nutrition, and many harbor popular myths that don't take into account the tremendous improvements that the beef industry has accomplished during the last 30 years. Physicians depend on the counsel of dietitians and other nutrition experts to help advise their patients. That's why so many checkoff-funded initiatives focus on, one, improving the nutrition science as it applies to beef, and two, providing information to nutritionists, dietitians and others who are likely to influence doctors, including yours.