Three universities will study the health benefits of beef diets in making new muscle and limiting the effect of cholesterol in humans.
The Beef Information Centre is currently co-funding the research, which includes studying whether beef is an effective source of whole food that will stimulate the creation of new muscle.
At McMaster University in Ontario, Dr. Stuart Phillips is also trying to determine the optimal serving size of beef to help maintain or gain muscle mass.
At the University of Alberta, Dr. Spencer Proctor is determining whether natural trans fat found in beef can limit the effect of bad cholesterol and increase the protective action of good cholesterol.
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Dr. Rosemary Walzem of Texas A & M is exploring HDL cholesterol (good cholesterol) in men before and after increased intake of ground beef.
BIC is one of the supporters of a five-year natural trans fat research program led by the Alberta Institute for Human Nutrition at the U of A.
The program is part of the CLA Network, a multi-disciplinary team representing producers and industry, government, the research and academic community and other specialists.
A serving of beef provides 14 essential nutrients including protein, B-vitamins and iron and zinc.
“Funding nutrition research allows us to promote the positive aspects of beef to consumers while countering the negative or erroneous perceptions of beef,” says Judy Nelson, BIC Committee vice-chair and a cow-calf producer near Lundbreck, Alta.
“In addition, nutrition research allows BIC to ensure Canadians can increase their knowledge in order to improve their health, while offering evidence-based support to include beef in a healthy diet.”
Educational tool
Research on beef nutrition allows BIC to develop education resources for consumers, health professionals and industry.
“Increasing consumer confidence in beef products and developing links to the academic and scientific community helps promote BIC’s leadership role in beef nutrition research,” says Nelson, adding that such opportunities help to build partnerships and maximize producer investment.
BIC, funded in part by cattle producers through the National Beef Cattle checkoff, has financed human nutrition research since 1995.
