Diets rich in lean beef increase arachidonic acid and long‐chain ω3 polyunsaturated fatty acid levels in plasma phospholipids
Andrew J. Sinclair, Leeann Johnson, Kerin O’Dea, Ralph T. Holman
Lipids
Abstract
Diets rich in meat are claimed to contribute to the high tissue arachidonic acid (20:4 omega 6) content in people in Westernized societies, but there are very few direct data to substantiate this assertion. Because meat contains a variety of long-chain polyunsaturated fatty acids (PUFA) that are susceptible to oxidation, we initially examined the effect of cooking on the long-chain PUFA content of beef, and then determined the effect of ingestion of lean beef on the concentration of long-chain PUFA in plasma phospholipids (PL). First, we examined the effect of grilling (5-15 min) and frying (10 min) different cuts of fat-trimmed lean beef on the long-chain PUFA content. Second, we investigated the effect of including 500 g lean beef daily (raw weight) for 4 wk on the fatty acid content and composition of plasma PL in 33 healthy volunteers. This study was part of a larger trial investigating the effect of lean beef on plasma cholesterol levels. In the first two weeks, the subjects ate a very low-fat diet (10% energy) followed by an increase in the dietary fat by 10% each week for the next 2 wk. The added fat consisted of beef fat, or olive oil (as the oil or a margarine) or safflower oil (as the oil or a margarine). This quantity of beef provided 60, 230, 125, 140 and 20 mg/d, respectively, of eicosatrienoic acid (20:3 omega 6), 20:4 omega 6, eicosapentaenoic acid (20:5 omega 3), docosapentaenoic acid (22:5 omega 3) and docosahexaenoic acid (22:6 omega 3).(ABSTRACT TRUNCATED AT 250 WORDS)
Extracted Claims
3 claims extracted from this paper into the knowledge graph
Grilling and frying affect the long-chain PUFA content of beef
“First, we examined the effect of grilling (5-15 min) and frying (10 min) different cuts of fat-trimmed lean beef on the long-chain PUFA content.”
Ingestion of lean beef affects the concentration of long-chain PUFA in plasma phospholipids
“Second, we investigated the effect of including 500 g lean beef daily (raw weight) for 4 wk on the fatty acid content and composition of plasma PL in 33 healthy volunteers.”
Diets rich in lean beef increase arachidonic acid and long-chain ω3 polyunsaturated fatty acid levels in plasma phospholipids
“Diets rich in meat are claimed to contribute to the high tissue arachidonic acid (20:4 omega 6) content in people in Westernized societies, but there are very few direct data to substantiate this asse...”