油酸
肉牛
食品科学
脂肪酸
化学
动物科学
生物
生物化学
作者
Stephen B. Smith,D. K. Lunt,Dana R. Smith,Rosemary L. Walzem
出处
期刊:Meat Science
[Elsevier]
日期:2020-05-01
卷期号:163: 108076-108076
被引量:31
标识
DOI:10.1016/j.meatsci.2020.108076
摘要
This review summarizes the effects of high-oleic acid oil and high-oleic acid ground beef interventions on risk factors for cardiovascular disease (CVD) in human trials, and also summarizes studies designed to increase the amount of oleic acid (18:1n-9) in beef. In three human trials, high-oleic acid oils and high-oleic acid ground beef increased plasma high-density lipoprotein cholesterol over baseline values or over high-carbohydrate diets. Neither low-oleic acid nor high-oleic acid ground beef increased risk factors for CVD, confirming earlier studies that used high-oleic acid oils. High-oleic acid beef can be obtained from cattle fed a corn-based finishing diet to USDA Grade of USDA Choice or greater; from beef from cattle with Japanese genetics; and from the brisket. Beef from grass-fed cattle contains more n-3 fatty acids than beef from conventionally-fed cattle, but also contains greater amounts of saturated and trans-fatty acids.
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