| RED MEAT FROM GRASS-FED ANIMALS CAN REDUCE HEART DISEASE |
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09-Feb-10 |
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The risk of cardiovascular disease can be reduced according to new research which has shown for the first time that consuming beef and sheepmeat from grass-fed animals will have a significant impact on omega-3 status in humans.
Results of the new study, which has been welcomed by the Livestock & Meat Commission (LMC) has shown that beef and sheepmeat from grass-fed animals will contribute important amounts of dietary omega-3s to consumers of the meat, and increased consumption of red meat from grass-fed animals will help to increase omega-3 intakes within the consumer population of Ireland.
Speaking at the launch of Beef Week 2010, Dr Mike Tempest, Technical Director, LMC commented: “The red meat industry has been aware that meat from grass-fed beef cattle and sheep contains increased concentrations of omega-3s when compared to red meat from cereal-fed animals, with the added advantage of not simultaneously increasing total fat, saturated fat or trans fatty acid content. However the effects of red meat consumption from grass-fed animals on human consumer blood concentrations of omega-3s were previously unknown and we are delighted to make consumers aware of the added benefits of eating grass-fed red meat.”
According to the research, conducted at the University of Ulster, dietary intakes of Omega-3s were significantly higher in those subjects who consumed red meat from grass-fed animals compared to those who consumed red meat from cereal-fed animals. However, oily fish is traditionally regarded as the major dietary source of omega-3s, but as oily fish is consumed by only one third or less of the UK consumer population, alternative dietary sources of these fatty acids are required, such as grass-fed beef and lamb.
“This research has significant impact for Northern Ireland red meat industry.” adds Dr Tempest. “Northern Ireland’s agricultural industry is primarily based on grass-fed animals as opposed to other countries where cereal-fed animals are the norm and as Northern Ireland consumers are more meat than fish eaters, this research underlines the importance of grass-fed red meat in the diet for the population of Northern Ireland and further afield.”
Beef Week runs from 8th – 14th February 2010, during which time, LMC are encouraging consumers to look for the Northern Ireland Farm Quality Assured (NIFQA) logo when they are purchasing beef or lamb from supermarkets or butchers. Mr David Rutledge, Chief Executive, LMC comments: “NIFQA beef gives consumers a guarantee of traceability, quality and safety, as well as providing a powerhouse of nutrients including iron, zinc, protein and B vitamins and indeed Omega 3.”
Ends
Notes to Editors
1. This research project was a joint project involving the University of Ulster (A.J. McAfee, E.M. McSorley, J.M.W. Wallace, M.P. Bonham and J.J. Strain), Queens University Belfast (G.J. Cuskelly, formerly of the Livestock & Meat Commission), and AFBI (A.M. Fearon, B.W. Moss and J.A.M. Beattie).
2. This study was funded by the Department of Employment and Learning Co-operative Award in Science and Technology (DEL-CAST) and AgriSearch.
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