Introduction
Beef is a significant source of proteins, and it is estimated that meat has 16.5 percent protein content (Chapter 9). Meat also has a considerable concentration of fats. Meat is an important source of proteins and fats, but it is unfortunate that excessive consumption of meat and meat products leads to the development of cardiovascular diseases owing to the presence of trans-fatty acids in those products. Dieticians worldwide are recommending that people should reduce the consumption of trans-fatty acids, but increase their intake of essential fatty acids. Essential fatty acids are more beneficial than trans-fatty acids (Chapter 8). Previous studies have led to the conclusion that, for every one percent increase in the amount of energy derived from trans-fatty acids, there is an increase of between 1.3 and 1.7mg/dl in LDL cholesterol (Griel et al. 257).
Owing to this correlative data, there is a widespread anti-trans-fatty acids campaign. Dieticians contend that in order to stay healthy, people must avoid animal fats including those derived from meat. However, latest research has shown that the impact of trans-fatty on serum cholesterol varies (Daley et al. 1). Moreover, there is a growing body of knowledge that is suggesting that meat derived from grass fed animals is healthier than meat derived from grain fed animals. Grass fed beef is said to have low amounts of fats. In line with this, this research seeks to evaluate the pros and cons of improving meat quality by enhancing the amounts of fatty acids.
Fatty Acid Profiles in Grass-Fed Beef
Red meat is a significant source of essential amino acids, as well as, various fats. In America, 60 percent of trans-Fas in diet come from meat (Daley et al. 5; Kris-Etherton and Innis 1599). Beef derived from grass fed cattle has been found to have an overall low fat content. This revelation suggests that a grass-fed meat would lower cholesterol levels. However, data supporting this thesis is limited. Conventional meat contains polyunsaturated fatty acids (PUFAs) such as LA and alpha LA, as well as, long-chain FAs such as arachidonic and eicosapentaenoic acids (Kris-Etherton and Innis 1599). Grain-fed meat has been associated with an increase in mono-saturated FAs. In addition, a number of studies have found an inverse relationship between MUFA intake and mortality rates (Kris-Etherton and Innis 1599).
Essential Fatty Acids profiles in Grass-Fed Beef
In human nutrition, there are two essential Fatty acids (EFAs), omega-3 fatty-acid, and omega-6-fatty acid, linoleic acid (LA) and alpha linolenic acid (alpha LA) (Hu et al. 1491). Although this EFAs are essential, human bodies cannot synthesize them, and as such, they must be provided in the diet. Alpha LA and LA serve as precursors for omega- pathway and omega-6 pathway respectively; LA and alpha LA fall in the category of polyunsaturated fatty acids (Hu et al. 1491). A healthy diet is that which has four to six times more omega-6 than omega-3 fatty acids. Various studies have documented the differences in n-6 and n-3 FAs in grass fed beef and grain fed been. Daley et al. (6) found an average of n-6: n-3 as 1.53 in grass fed beef and 7.65 in grain-fed beef. Grass based diets have been found to enhance omega-3 FA of meat; the concentration of omega-6 Fas was not significantly changed by the green diet. This study also found that there was a linear decrement in the concentration of omega-3 when cattle were fed on grains (Hu et al. 1491).
Pros
In the above discussions, there is a growing body of evidence that green-fed meat is healthier than grain fed meat. Data from these studies has shown that grass fed meat has a high concentration of omega-3 and omega-6 fatty acids. Recent research has shown that polyunsaturated fatty acids and essential fatty acids, particularly omega-3 play a vital role in the prevention of cardiovascular diseases, cancer and depression. Omega three has also been found to reduce inflammation in patients with rheumatoid arthritis. In addition, essential fatty acids enhance brain’s activities.
Cons
However, it is important to note that the use of essential fatty acids does not mean that all the negative health attributes associated with red meat have been removed. Therefore, this research only seeks to improve the health benefits associated with essential fatty acids. These fatty acids are used to lower the undesired health effects associated with red meat. There is limited data on the content of essential fatty acids present in meat from green-fed cattle.
Conclusion
In conclusion, this research has attempted to show the benefits of improving meat quality by using essential fatty acids. This paper has shown that there is a growing body of evidence that shows that meat from green-fed cattle is healthier than meat derived from grain-fed cattle. This benefit is attributed to the presence of high essential amino acids in meat derived from green-fed cattle. This research suggests that the only way in which the quality of meat can be improved is by feeding cattle on green food and not grains. This approach is not only inexpensive, but also natural. As such, people have the opportunity to consume healthy meat, and this will reduce the health shortcomings associated with red meat.
Works Cited
Daley, C.A., Abbott, A., Doyle, A, Nader, G.A., and Larson, S. A review of fatty acid profiles / and antioxidant content in grass-fed and grain-fed beef. Nutrition Journal, 9 (2010): 1-10.
Griel, A. E, Kris-Etherton, P. Beyond saturated fat: The importance of the dietary fatty acid profile on cardiovascular disease. Nutrition Reviews, 64.5(2006): 257-62. Web.
Hu, F. B, Stampfer, M. J, Manson, J. E, Rimm, E, Colditz, GA, Rosner, B.A, Hennekins, C. H, Willett, W. C. Dietary fat intake and the risk of coronary heart disease in women. New England Journal of Medicine, 337 (1997):1491-9. Web.
Kris-Etherton, P. M, and Innis, S: Dietary Fatty Acids -- Position of the American Dietetic Association and Dietitians of Canada. American Dietetic Association Position Report. Journal of the American Dietetic Association, 107. 9 (2007):1599-1611. Web.
