A Contribution of Beef to Human Health: A Review of the Role of the Animal Production Systems

Pighin, Darío; Pazos, Adriana Alejandra; Chamorro, Verónica Celeste; Paschetta, Fernanda; Cunzolo, Sebastián Abel; Godoy, Fernanda Ribeiro; Messina, Valeria; Pordomingo, A. J.; Grigioni, G.

doi:10.1155/2016/8681491

Cited by 65 publications

(69 citation statements)

References 81 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The FD seems to recognize the fact that meat is an important source of protein, fat, and micronutrients (5, 6), yet also considers the ethical sides, such as the need to avoid intensification and improve animal welfare (7). It also considers evidence that long-term consumption of increasing amounts of red meat and particularly processed meat may increase the risk of mortality, cardiovascular disease, type 2 diabetes, and certain forms of cancer such as colon cancer (6).…”

Section: Introductionmentioning

confidence: 99%

Flexitarian Diets and Health: A Review of the Evidence-Based Literature

2017

View full text Add to dashboard Cite

A flexitarian or semi-vegetarian diet (SVD) is one that is primarily vegetarian with the occasional inclusion of meat or fish. Of late, there appears to be an increasing movement toward this practice. There has not been a recent update on these diets from a health perspective. Using the National Centre for Biotechnology Information PubMed database, a search was made for all studies published between 2000 and 2016 that met defined inclusion criteria. A total of 25 studies were located with 12 focusing on body weight and diet quality. There was emerging evidence suggestive of benefits for body weight, improved markers of metabolic health, blood pressure, and reduced risk of type 2 diabetes. SVD may also have a role to play in the treatment of inflammatory bowel diseases, such as Crohn’s disease. Given that there is a higher tendency for females to be flexitarian yet males are more likely to overconsume meat, there is a clear need to communicate the potential health benefits of these diets to males.

show abstract

Section: Introductionmentioning

confidence: 99%

Flexitarian Diets and Health: A Review of the Evidence-Based Literature

2017

View full text Add to dashboard Cite

show abstract

“…Meanwhile, it has been demonstrated that ruminant meat contains a beneficial ratio of n-6:n-3 PUFA, that is below 4, especially when those have consumed grass-based diets (Pighin et al, 2016). More grazing leads to a higher percentage of omega-3 FA, CLA, vitamin E, β-carotene (Van Elswyk et al, 2014), vitamin A and also a low ratio of n-6:n-3 PUFA in ruminant meats which makes it highly desirable for consumption (Simopoulos, 2016).…”

Section: Impacts Of Polyunsaturated Fatty Acids and Conjugated Linolementioning

confidence: 99%

“…More grazing leads to a higher percentage of omega-3 FA, CLA, vitamin E, β-carotene (Van Elswyk et al, 2014), vitamin A and also a low ratio of n-6:n-3 PUFA in ruminant meats which makes it highly desirable for consumption (Simopoulos, 2016). Beef from pasture-finished steers contains greater levels of n-3 PUFA in comparison to concentrate-finished steers (Pighin et al, 2016). High levels of omega-3 long-chain PUFA (n-3 LC-PUFA) in the diet plays a major role in preventing several diseases, including diabetes, atherosclerosis, and arthritis (Widmann et al, 2011), through inhibition of platelet aggregation, microbial growth (Desbois and Lawlor, 2013), and prevention of the blood clot formation (Phang et al, 2013).…”

Section: Impacts Of Polyunsaturated Fatty Acids and Conjugated Linolementioning

confidence: 99%

“…On the other hand, the Stearoyl-CoA Desaturases (SCD) gene encodes an enzyme that transforms SFA into MUFA in the adipose tissues of ruminants (Tian et al, 2017) and a positive correlation has been observed between MUFA and SCD expression in ruminants (Costa et al, 2013). Although the benefits of grass nutrition on ruminant meat quality and its positive consequences on human health has been described (Pighin et al, 2016), little information is known about ruminant nutrition through what mechanism affects the meat quality. Furthermore, there is a lack of data regarding the contributing effect of biochemical molecules on human health.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The Effects of Grass-Based versus Grain-Based Feeding of Ruminants on the Human Hygienic Status, a Review.

Al‐Shuhaib¹,

Al-Shuhaib²

2019

jwpr

View full text Add to dashboard Cite

Ruminant meat quality is one of the important factors contributing to the recent spreading of several diseases, such as obesity, cancer, and cardiovascular problems, which have increased predominately. Feeding regiment plays an important role in the determination of the composition of fatty acids and meat quality in ruminants. This review aims to highlight the main factors that lie behind the variability of ruminant meat quality and its effect on human being's health. The reduction in grass-feeding decreases saliva levels in the ruminants, which has several consequences on the rumen, including a reduction in pH level, along with a reduction in the microorganism activities and conjugated linoleic acid levels. In adipose tissues, the expression of the stearoyl-CoA desaturases gene is negatively affected by the decreased conjugated linoleic acid levels in the rumen, which leads to a decreased transformation of saturated fatty acids to monounsaturated fatty acids. Therefore, the lower monounsaturated fatty acids and the parallel increase in the proportion of saturated fatty acids in the consumed meat can be associated with some human diseases. Thus, the present study provided a molecular explanation for the superiority of grass-based feeding in ruminants raised at pasture in term of production of meat with a healthier quality for consumers than those raised on grains.

show abstract

“…The main focus on promoting beef meat lies not in its containment of high quality protein, iron, zinc, vitamin D, B3, B12, selenium and longchain omega-3 fatty acids what have positive potential impact on human health, but also in its capability to substitute pork, considered not favorable in terms of healthy diet, in almost all traditional European dishes containing red meat. Also beef meat is considered much healthier than pork [31] as it is important dietary source of CLA, especially cis-9, trans-11 isomer, identified as an important health promoter factor including antitumor and ant carcinogenic activities [32], beef also contains specific trans-fatty acids, that have potential protective properties against the development of coronary heart diseases [33].…”

Section: Products Recommended For a Health Inducing Dietmentioning

confidence: 99%