“…The USDA statistics indicate that 41% of the ground-beef consumed in the USA contains 23-30% total fat, whereas the next 26% of ground-beef consumed contains 15-22% fat (Beef Retail, 2016) (all values before cooking). Because of the prevalence of high-fat ground-beef in the US diet, we have published four independent trials in which we documented the effects of high-fat ground-beef on the risk factors for cardiovascular disease (CVD), including plasma concentrations of highdensity lipoprotein cholesterol (HDL-C) and low-density lipoprotein cholesterol (LDL-C) (Adams, Walzem, Smith, Tseng, & Smith, 2010;Gilmore et al, 2011Gilmore et al, , 2013Smith, Wood, Tseng, & Smith, 2002). Participants consumed ground-beef patties four times per week for 6 weeks (Smith et al, 2002), five times per week for 5 weeks (Gilmore et al, 2013), or five times per week for 6 weeks (Adams et al, 2010;Gilmore et al, 2011).…”