Grass-fed beef has been reported to have higher concentrations of several minerals and fatty acids which are of benefit to cardio-vascular health.

At a workshop held in the Teagasc Food Research Centre in Dublin, attendees heard from Professor Frank Monahan of UCD. He explained that high concentrations of fatty acids such as conjugated linoleic acid and alpha-linolenic acid in grass-fed beef were good for human health.

His presentation was part of a showcase of work conducted by Teagasc and UCD that was funded by the Department of Agriculture. The various projects were commissioned to examine the benefits grass-fed beef might have for consumers’ health.

Diertary adhereance

Dr Breige McNulty also of UCD, used predictive modelling analysis to demonstrate that consumption of grass-fed beef could improve population adherence to dietary recommendations. This adherence was across all classes of fats.

She said adherence to these recommendations can be hard for people but that her research showed consuming grass-fed beef could help meet that challenge.

Research by another UCD professor Helen Roache found beneficial fatty-acids in grass-fed beef could reduce the negative effects of a high fat diet. These fatty acids were found to improve what are known as “biomarkers” of cardio-metabolic health.

However, subsequent work in the form of a pilot human study did not show that grass-fed beef resulted in improved health profiles.

Professor Roche said: “This was a pilot study of short duration; a more prolonged intervention may specifically improve risk factors relating to heart disease and diabetes risk”.

Market benefits

In a facilitated workshop, Professor Maeve Henchion of Teagasc worked with the industry and academic participants to identify how results can be used to benefit Irish consumers, meat companies and farmers.

She said; “Grass-fed beef is different to other beef on the market place. We need to use this evidence, and continue to support the strong position of Irish beef in the market.”

These comments were echoed by Joe Burke of Bord Bia who outlined the market requirements for beef and the opportunities for Irish grass-fed beef.

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