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Improvement of serum lipid parameters in consumers of Mexican Wagyu‐Cross beef: A randomized controlled trial
Author(s) -
VelaVásquez Diana A.,
SifuentesRincón Ana M.,
DelgadoEnciso Ivan,
DelgadoEnciso Osiris G.,
OrdazPichardo Cynthia,
ArellanoVera Williams,
TreviñoAlvarado Víctor
Publication year - 2021
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15739
Subject(s) - beef cattle , food science , fatty acid , cholesterol , lipid profile , zoology , chemistry , biology , biochemistry
Abstract Beef is considered an excellent source of high‐quality protein and micronutrients. The high saturated fatty acid (SFA) composition of beef has been associated with cardiovascular diseases; however, this is a controversial issue because at present, no evidence has scientifically proven such an association. Wagyu cattle have been used as an option to generate high‐quality fatty acids (FAs) in beef and have been crossed with local beef cattle (Wagyu‐Cross). In Mexico, Wagyu‐Cross is marketed assuming the same quality as purebred Wagyu meat without scientific support. This study aimed to determine whether the differences in the FA composition of Wagyu‐Cross and commercial beef affected lipid metabolism in frequent consumers of beef. The study is a randomized, controlled, double‐blinded phase IV clinical trial. Thirty‐four volunteers completed treatments in which 120 g ground beef was consumed 3 days per week for 2 weeks. Volunteers were randomized to the “A” (commercial meat) or “B” (Wagyu‐Cross meat) groups. The beef fat content was 87% higher, the SFA content was 2.3% lower, and the monounsaturated fatty acid (MUFA) C18:1 n‐9 concentrations were higher in Wagyu‐Cross beef than in commercial beef. The B group exhibited a significantly larger change from baseline in the serum lipid profile in total cholesterol (TC) (−4.7% versus +6.9%), low‐density lipoprotein (LDL) (−4.1% versus +10.0%), nonhigh‐density lipoprotein (non‐HDL) (−6.1% versus +4.9%), and the ratio of three atherogenic indexes—TC/HDL (−3.5% versus +6.4%), LDL/HDL (−2.8% versus +14.6%), and non‐HDL/HDL (−4.7% versus +9.3%)—than the A group. This result confirms that meat FA composition is a key point for redirecting cattle breeding strategies and promotes beef as a healthful protein source. Practical Application Here, we found new evidence based on a clinical trial that beef with a favorable fatty acid composition (i.e., monounsaturated fatty acid and polyunsaturated fatty acid content) is a key factor in improving parameters associated with consumer health. This information will support the design of cattle breeding strategies as an option to promote beef consumption as a healthier protein source and create opportunities for the development of the functional food industry.