Human Nutrition Research
The Human Nutrition Research program studies how to establish beef as an everyday part of a healthful diet through investigating its role in health and well-being. This includes beef’s role in improving vitality and stamina, increasing emotional and physical satisfaction as well as weight management, optimal body composition and metabolism, and beef’s positive contribution to diet quality, consistent with the Dietary Guidelines for Americans, with its natural nutrients and lipids. For example, research reviews (Red Meat & Cancer), fact sheets (different types of beef in the marketplace, grass finished vs. grain-finished and understanding the lipid profile of beef) and summaries of research projects are available.
A study published in the American Journal of Clinical Nutrition (AJCN) in January 2012 provides strong scientific evidence that eating lean beef every day as part of a heart-healthy diet improves cholesterol levels. This research shows that adding daily servings of lean beef to the low saturated fat, high fiber, heart-healthy diet typically recommended by health professionals (such as DASH, Dietary Approaches to Stop Hypertension) can lower heart disease risk by reducing levels of LDL "bad" cholesterol. Go to Beef in an Optimal Lean Diet (BOLD) to access the full study on the AJCN website.
This information is available on line at: www.beefresearch.org/humannutritionresearch.aspx
Human Nutrition
Cattle producers have a long history of supporting nutrition research, education and communication programs to help consumers choose beef as part of a healthy and balanced diet. The National Cattlemen's Beef Association's Statement of Principles Regarding Nutrition and Health, in place since 1984 and updated every five years, outlines our commitment to providing a wholesome, nutritious food and to communicating accurate information about beef’s nutritional qualities as well as the role of beef in a healthful diet. The industry has also proactively supported transparent nutrition information, such as meat nutrition labeling at retail, because beef producers continue to believe that it is the consumers’ right to know and the industry’s responsibility to provide, accurate nutrition information about the product. The National Cattlemen's Beef Association (NCBA) shares the concern that our nation is facing an obesity crisis while at the same time; many Americans are also overfed and undernourished. We support the need to provide the public with consumer-driven, science-based nutrition guidance.
Make Beef a Part of Your Healthy Diet
The National Cattlemen's Beef Association supports the recommendation of choosing lean meats over higher fat options. Twenty-nine cuts of beef 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. Each lean beef cut is a nutrient powerhouse and three times more iron than the same size serving. of a skinless chicken breast; all with, on average, only one more gram of saturated fat, per average 3- ounce serving.
Research has consistently documented beef’s significant contribution to intakes of protein and many other key nutrients such as vitamins B6 and B12, zinc, iron, niacin, phosphorus and potassium by children and adolescents without providing significantly to intakes of total fat, saturated fatty acids, or sodium.
Population-based dietary guidance should recognize a variety of healthy dietary patterns, including those which provide a majority of protein as animal protein from high quality protein sources such as lean beef and are also rich in fruits, vegetables, whole grains and low-fat or fat free dairy. These patterns are also nutritionally adequate, calorie-balanced, and associated with positive health outcomes.
This information is available on line at: www.ncba.com human nutrition
The Human Nutrition Research program studies how to establish beef as an everyday part of a healthful diet through investigating its role in health and well-being. This includes beef’s role in improving vitality and stamina, increasing emotional and physical satisfaction as well as weight management, optimal body composition and metabolism, and beef’s positive contribution to diet quality, consistent with the Dietary Guidelines for Americans, with its natural nutrients and lipids. For example, research reviews (Red Meat & Cancer), fact sheets (different types of beef in the marketplace, grass finished vs. grain-finished and understanding the lipid profile of beef) and summaries of research projects are available.
A study published in the American Journal of Clinical Nutrition (AJCN) in January 2012 provides strong scientific evidence that eating lean beef every day as part of a heart-healthy diet improves cholesterol levels. This research shows that adding daily servings of lean beef to the low saturated fat, high fiber, heart-healthy diet typically recommended by health professionals (such as DASH, Dietary Approaches to Stop Hypertension) can lower heart disease risk by reducing levels of LDL "bad" cholesterol. Go to Beef in an Optimal Lean Diet (BOLD) to access the full study on the AJCN website.
This information is available on line at: www.beefresearch.org/humannutritionresearch.aspx
Human Nutrition
Cattle producers have a long history of supporting nutrition research, education and communication programs to help consumers choose beef as part of a healthy and balanced diet. The National Cattlemen's Beef Association's Statement of Principles Regarding Nutrition and Health, in place since 1984 and updated every five years, outlines our commitment to providing a wholesome, nutritious food and to communicating accurate information about beef’s nutritional qualities as well as the role of beef in a healthful diet. The industry has also proactively supported transparent nutrition information, such as meat nutrition labeling at retail, because beef producers continue to believe that it is the consumers’ right to know and the industry’s responsibility to provide, accurate nutrition information about the product. The National Cattlemen's Beef Association (NCBA) shares the concern that our nation is facing an obesity crisis while at the same time; many Americans are also overfed and undernourished. We support the need to provide the public with consumer-driven, science-based nutrition guidance.
Make Beef a Part of Your Healthy Diet
The National Cattlemen's Beef Association supports the recommendation of choosing lean meats over higher fat options. Twenty-nine cuts of beef 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. Each lean beef cut is a nutrient powerhouse and three times more iron than the same size serving. of a skinless chicken breast; all with, on average, only one more gram of saturated fat, per average 3- ounce serving.
Research has consistently documented beef’s significant contribution to intakes of protein and many other key nutrients such as vitamins B6 and B12, zinc, iron, niacin, phosphorus and potassium by children and adolescents without providing significantly to intakes of total fat, saturated fatty acids, or sodium.
Population-based dietary guidance should recognize a variety of healthy dietary patterns, including those which provide a majority of protein as animal protein from high quality protein sources such as lean beef and are also rich in fruits, vegetables, whole grains and low-fat or fat free dairy. These patterns are also nutritionally adequate, calorie-balanced, and associated with positive health outcomes.
This information is available on line at: www.ncba.com human nutrition
