It is very important to remember the numerous benefits that beef provides to human nutrition.As a nutrient dense red meat, beef contains a number of nutrients that are critical to the development and maintenance of key functions in the human body. In fact, several of these nutrients are not found in any other type of food in the abundance and correct proportion that human physiology demands.Nutritionists argue that the most common nutritional deficiency on the planet is iron deficiency.It is estimated that 2/3 to 3/4 of the human population is deficient in iron to some extent.Beef is a very good source of iron, with perhaps the highest concentration of iron than any other commonly consumed meat.Additionally, the iron in beef is more biologically available than iron from other sources. Since this iron is already in the heme form needed by mammals, upwards of one quarter of the iron in beef is absorbed by the human body, as opposed to 1-2 percent from non-heme iron sources, such as green vegetables.Another common human nutritional deficiency is zinc, with an estimated one fourth of the population deficient. Foods that are rich in zinc are also typically rich in iron. Thus, beef is a very good source of zinc, with approximately 25 percent absorbed by the human body.Moreover, beef provides a notable amount of selenium to the diet, a nutrient critical to the human antioxidant defense system.Vitamin B12 is essential to development and can only be found in animal derived foods such as beef. Additionally, vitamin B6 is necessary for the absorption of amino acids, the building blocks of proteins. Beef is a good source of both of these B vitamins.Regarding amino acids, red meats such as beef are a dense source of these protein precursors, and are in the same proportion needed by humans. Access to high quality protein sources such as beef allows for the proper development of the major structure and functional systems in the human body.Fat consumption has a negative stigma, but a closer evaluation indicates that properly proportioned fat consumption plays a very important role in the maintenance of human physiology and development. There has been a great deal of recent interest in the beneficial effects of the very long chain polyunsaturated acids, in particular eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and conjugated linoleic acid (CLA).. Anti-atherogenic, anti-thrombotic and anti-inflammatory effects have been noted with consumption of these specific nutrients.Additionally, there is some evidence that increased maternal polyunsaturated fatty acid intake during pregnancy may produce beneficial effects.Impact on human health is among the primary concerns of the consumer when considering consumption of beef and other red meat products. Lean beef not only provides a positive eating experience, it is a very nutrient dense food with many benefits to human health. With high concentrations of nutrients such as biologically available iron and vitamins needed for proper metabolism, beef also contains a noted amount of healthy fats that are important to human functions.During Beef Month, remember these numerous benefits and enjoy the numerous eating opportunities that beef provides.
Watch for upcoming specials in May to celebrate beef month!
Posted on August 25, 2016 by maggie.tucker Writer: Blair Fannin, 979-845-2259, email@example.com COLLEGE STATION – Texas barbecue is famous for beef brisket and as a bonus for barbecue fans, it has many healthful traits, said Dr. Stephen Smith, Texas A&M AgriLife Research scientist. Ground beef produced from the brisket contains high levels of oleic acid, which increases levels of HDL or good cholesterol in humans, Smith told beef producers at the recent 62nd Texas A&M Beef Cattle Short Course held at Texas A&M University in College Station. That’s good news as the popularity of Texas barbecue as well as overall ground beef consumption continues to increase annually. “Brisket has higher oleic acid than the flank or plate, which are the trims typically used to produce ground beef,” he said. “The fat in brisket also has a low melting point, that’s why the brisket is so juicy. That’s also why we like it so much here in Texas, and it’s by far the most popular choice for Texas barbecue. Dr. Stephen Smith, Texas A&M AgriLife Research scientist in College Station, discusses the healthful benefits of beef, including brisket, at the recent 62nd Texas A&M Beef Cattle Short Course. (Texas A&M AgriLife Research photo by Blair Fannin) “The brisket has become one of the preferred trims to produce ground beef,” said Smith, a professor in the department of animal science at Texas A&M. “Americans consume over 50 percent of their beef as ground beef. They use it in many recipes, not just to make hamburgers. Also, more than 25 percent of the beef carcass is used to produce ground beef, which improves the sustainability of beef production.” A series of studies summarizing Smith’s work will soon be submitted to the National Cattlemen’s Beef Association. It encompasses research looking at ground beef intake and plasma risk factors for cardiovascular disease and type II diabetes in men and women. Recently, he co-authored a research article on marbling for the association, available at http://bit.ly/1EwH8x6. “The primary goal of my research program is to evaluate methods to increase the marbling and healthfulness of beef,” Smith said. “My universe evolves around oleic acid. It’s the most abundant fatty acid in beef. It’s also most abundant in canola oil and olive oil. When cattle are fed high-concentrated diets for a long period, the meat becomes high in oleic acid and other monounsaturated fats. “Oleic acid is very high in Japanese Black cattle such as American Wagyu beef.” Texas barbecue is famous for beef brisket and as a bonus for barbecue fans, it has many healthful traits. (Texas A&M AgriLife Research photo by Blair Fannin) Smith said Wagyu beef is known for its high marbling and monounsaturated fat. They produce a highly marbled product and the more marbling, the healthier its fat composition, Smith said. “Also, if you are producing ground beef from grass-fed beef and grain-fed beef, the grass-fed beef will have distinctly different flavors.” In studies conducted at Texas A&M, Smith said results have shown that good cholesterol, HDL, always increases in men and women fed ground beef high in oleic acid, such as grain-fed beef from Angus, Wagyu or Akaushi cattle. In the tests conducted at Texas A&M, Smith said participants consumed five beef patties a week for five or six weeks. “Ground beef is not going to kill you,” he said. “When you take the beef out of fat, it reduces LDL, but also reduces HDL,” he said. “Our studies have shown that fat is a very important component of beef.” -30- via source AgriLife TODAY | Health benefits of beef brisket discussed at Texas A&M Beef Cattle Short Course
For more information regarding news from the Department of Animal Science, College of Agriculture and Life Sciences, Texas A&M University, please contact Maggie Tucker at firstname.lastname@example.org or (979) 845-1542. This entry was posted in AgriLife Extension, AgriLife Research, Beef, Meat and tagged AgriLife Extension, AgriLife Research, BBQ, Beef, Beef Cattle Short Course, Meat. Bookmark the permalink.
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