11. Cholesterol and fatty acid content and health effects in grass-fed and conventionally raised grain-fed beef

The effect of grass feeding on the lipid profile of beef cannot be generalized easily. Although data demonstrates that grass-fed beef is overall significantly leaner and possesses a higher percentage of linolenic acid and conjugated linoleic acid (CLA) per total fatty acids (FAs), grain-fed beef consumers may achieve similar intakes of both omega-3s and CLA through consumption of higher fat grain-fed beef cuts. Furthermore, the effects on human health as a result of this altered lipid profile has yet to be proven significantly beneficial. At this time data appears to suggest that higher concentrations of monounsaturated fatty acids in grain-fed beef have a greater impact on reducing disease risk than increased omega-3 and CLA concentration found in grass-fed beef, although much more evidence is needed to make this conclusion. Future studies should not only measure individual FAs in beef but also determine how the inter-relationship of these FAs impact all measures of cardiovascular disease (CVD) risk including LDL:HDL ratio and bio markers of CLA and omega-3. The overall FA profile in conventional and/or grass-fed beef may exhibit a different CVD risk profile than what would be predicted. Beef, regardless of finishing diet, is a popular, nutrient-dense food and the incorporation of lean cuts in an individual’s diet can be enjoyed while meeting cardiovascular health goals.