Red meat from animals offered a grass diet increases plasma and platelet<i>n</i>-3 PUFA in healthy consumers

McAfee, Alison; McSorley, Emeir M.; Cuskelly, Geraldine; Fearon, A. M.; Moss, B.W.; Beattie, J.A.M.; Wallace, Julie; Bonham, Maxine P.; Strain, JJ

doi:10.1017/s0007114510003090

Cited by 71 publications

(45 citation statements)

References 43 publications

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“…As with the studies showing changes in plasma composition from eating enriched eggs, similar work has been reported by McAfee et al (26) comparing red meat consumption from contrasting feeding regimes in Northern Ireland. For 4 weeks, consumers replaced their usual moderate red meat consumption with beef and lamb reared, either on a grazing system or cereal feeding during the last 6 weeks prior to slaughter.…”

Section: Implications For Healthsupporting

confidence: 76%

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Manipulating dietary PUFA in animal feed: implications for human health

Butler

2013

Proc. Nutr. Soc.

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Milk, meat and eggs tend not to be regarded as an important source of PUFA. They are disproportionally high in SFA compared with their PUFA content, especially those from cattle and sheep, since their rumen microbes are responsible for the loss of over 90 % of PUFA intake by livestock. This need not necessarily be the case since the relative proportion of PUFA in these foods is dictated by livestock management, especially feeding, and this can be manipulated to boost their content of crucial long-chain n-3 fatty acids and conjugated linoleic fatty acids. The present paper considers the fatty acid composition in animal-derived foods and how these can be manipulated to be more conducive for consumers' health. The importance of recognising the effect of livestock production systems on fat composition is also highlighted along with the fact that we may have to compromise between intensive, high levels of production and this particular aspect of food quality. PUFA: Animal feeding: Eggs: Milk: BeefDietary guidance to reduce total fat intakes might decrease harmful SFA consumption if implemented successfully; however, it will also reduce the supply of beneficial unsaturated fatty acids (FA), including n-3 fatty acids, currently considered inadequate. A more prudent approach might be to adjust the relative proportion of the various FA in our food aiming to increase PUFA intake and reduce SFA. On average in the UK between 53 and 57 % of our SFA intake comes from animalderived foods; dairy, meat and eggs, yet their consumption is estimated to provide only 30 % of PUFA intake (1) . This fact, along with the known variation in FA profiles in animal-derived foods, makes them obvious candidates to investigate the scope to manipulate fat composition as a means of improving the balance of FA in our diet.The benefits of PUFA over SFA are well recognised and the Food and Agriculture Organization paper 91 on fats and FA in human nutrition (2) and the European Food Standards Agency (3) provide relatively recent consensus on acceptable guidelines for fat intake and composition, although identifying knowledge gaps and the need for further research.

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Section: Implications For Healthsupporting

confidence: 76%

“…Despite a lack of significant difference in the DHA content of meat (or no traceable DHA in the case of beef mince), . n-3 Fatty acid content of (a) plasma and (b) platelets in study groups following 4-week consumption of red meat from grass or cereal finishing systems (26) . ALA, α-linolenic acid, DPA, docosapentaenoic acid.…”

Section: Implications For Healthmentioning

confidence: 99%

Manipulating dietary PUFA in animal feed: implications for human health

Butler

2013

Proc. Nutr. Soc.

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“…As a result, lean red meat having a low n-6/n-3 ratio can provide some of the much desired n-3 LC-PUFA, thereby contributing to a healthier lifestyle. For example, circulating levels of n-3 LC-PUFA can be increased through regular consumption of grass-fed vs. conventional beef, having n-6/n-3 ratios of 2.3 and 8.4 respectively, (McAfee et al, 2011). Similar effects would be expected from the low n-6/n-3 ratio of Grass, Early-con and Late-con bison, in addition to the beneficial effects of a leaner product.…”

Section: Discussionmentioning

confidence: 92%

Fatty Acid Profiles of Western Canadian Bison (Bison bison) Meat

Turner¹,

Pilfold²,

Jensen³

et al. 2014

JFR

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Western Canadian bison meat is renowned for its natural healthfulness; however, studies on the dietary effects on the fatty acid (FA) profile are limited. Herein, we evaluated the FA profiles of retail bison (longissimus dorsi) representing grain-fed (Grain), grass-fed (Grass) and grass-fed plus oat and pea screening supplement from early (Early-con) or late (Late-con) season harvested finishing regimes. Bison meat contained less than 30 mg fat/g meat, and was lowest for Early-con bison. Proportions of polyunsaturated FA (PUFA) were greatest in Early-con and lowest for Late-con bison. Early-con bison had the greatest proportion of omega-6 (n-6) FA and Late-con bison the lowest, yet as mg/g meat, total n-6 content did not differ. In contrast, Grass and Early-con bison had greater proportions of 18:3n-3, 20:5n-3, 22:5n-3, 22:6n-3 and total omega-3 (n-3) FA. The n-3 content for Grain, Grass, Early-con and Late-con bison were 38, 90, 69 and 69 mg/100 g meat, respectively. The 3:1 n-6/n-3 ratios of Grass, Early-con and Late-con bison were superior to the 7:1 ratio of Grain bison. Proportions of potentially beneficial biohydrogenation intermediates (BI), including t11-18:1 and c9, t11-conjugated linoleic acid, were greater for Early-con and Late-con bison. Proportions of cis-monounsaturated FA were similar for both Grain and Grass bison; however, Late-con was greater than Early-con bison. Cumulatively, Grass, Early-con and Late-con bison were more desirable compared to Grain on account of greater proportions of n-3 FA and a lower n-6/n-3 ratio. Furthermore, seasonal supplementation enhanced the BI proportions with potential beneficial bioactivity in Early-con and Late-con bison.

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“…Currently, evaluation of the potential health-promoting properties of food, including milk and meat, is more often verified in human studies ( McAfee et al, 2011) or with experiments with laboratory animals as models for humans (Takahashi and Ito, 2004). In the presented investigation, a preliminary experiment concerning the influence of beef cattle nutrition systems (grass vs silage/concentrate) on functional properties of the obtained meat was carried out on rats as models for humans.…”

Section: Discussionmentioning

confidence: 99%

“…Compared with nutrition using large amounts of concentrates, it also ensures higher contents of antioxidants such as α-tocopherol or β-carotene (Simonne et al, 1996;Yang et al, 2002;De la Fuente, 2009;Łozicki et al, 2012). Some studies in humans demonstrate the influence of fatty acids, vitamins, trace elements, and other bioactive compounds when administered as dietary supplements on lipid metabolism and antioxidant status (Sies, 1997;McAfee et al, 2011).…”

Section: Introductionmentioning

confidence: 99%