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A modelling approach to investigate the impact of consumption of three different beef compositions on human dietary fat intakes

  • Yvonne M Lenighan (a1) (a2), Anne P Nugent (a2) (a3), Aidan P Moloney (a4), Frank J Monahan (a2), Janette Walton (a5) (a6), Albert Flynn (a5), Helen M Roche (a1) (a2) (a3) and Breige A McNulty (a2)...

Abstract

Objective:

To apply a dietary modelling approach to investigate the impact of substituting beef intakes with three types of alternative fatty acid (FA) composition of beef on population dietary fat intakes.

Design:

Cross-sectional, national food consumption survey – the National Adult Nutrition Survey (NANS). The fat content of the beef-containing food codes (n 52) and recipes (n 99) were updated with FA composition data from beef from animals receiving one of three ruminant dietary interventions: grass-fed (GRASS), grass finished on grass silage and concentrates (GSC) or concentrate-fed (CONC). Mean daily fat intakes, adherence to dietary guidelines and the impact of altering beef FA composition on dietary fat sources were characterised.

Setting:

Ireland.

Participants:

Beef consumers (n 1044) aged 18–90 years.

Results:

Grass-based feeding practices improved dietary intakes of a number of individual FA, wherein myristic acid (C14 : 0) and palmitic acid (C16 : 0) were decreased, with an increase in conjugated linoleic acid (C18 : 2c9,t11) and trans-vaccenic acid (C18 : 1t11; P < 0·05). Improved adherence with dietary recommendations for total fat (98·5 %), SFA (57·4 %) and PUFA (98·8 %) was observed in the grass-fed beef scenario (P < 0·001). Trans-fat intakes were increased significantly in the grass-fed beef scenario (P < 0·001).

Conclusions:

To the best of our knowledge, the present study is the first to characterise the impact of grass-fed beef consumption at population level. The study suggests that habitual consumption of grass-fed beef may have potential as a public health strategy to improve dietary fat quality.

Copyright

Corresponding author

*Corresponding author: Email breige.mcnulty@ucd.ie

References

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A modelling approach to investigate the impact of consumption of three different beef compositions on human dietary fat intakes

  • Yvonne M Lenighan (a1) (a2), Anne P Nugent (a2) (a3), Aidan P Moloney (a4), Frank J Monahan (a2), Janette Walton (a5) (a6), Albert Flynn (a5), Helen M Roche (a1) (a2) (a3) and Breige A McNulty (a2)...

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