TY - JOUR
T1 - Effect of Consuming Beef with Varying Fatty Acid Compositions as a Major Source of Protein in Volunteers under a Personalized Nutritional Program
AU - Vela-Vásquez, Diana A.
AU - Sifuentes-Rincón, Ana M.
AU - Delgado-Enciso, Iván
AU - Ordaz-Pichardo, Cynthia
AU - Arellano-Vera, Williams
AU - Treviño-Alvarado, Víctor
N1 - Publisher Copyright:
© 2022 by the authors.
PY - 2022/9
Y1 - 2022/9
N2 - Beef is an excellent source of nutrients; unfortunately, most nutritional recommendations suggest limiting or even avoiding it. Studies have shown that the fatty acid composition of meat influences weight loss. This randomized controlled clinical trial evaluated the anthropometric and serum lipid changes after a food intervention that included frequent beef consumption (120 g consumed four days/week for four weeks). Volunteers were randomly assigned to the commercial or Wagyu-Cross beef groups, with the latter beef possessing higher fat and MUFA contents. Both groups exhibited reductions in body measurements and lipid profiles; however, the Wagyu-Cross group exhibited greater changes in weight (−3.75 vs. −2.90 kg) and BMI (−1.49 vs. −1.03) than the commercial group, without a significant difference between them. No significant group differences in lipid profiles were observed; however, the Wagyu-Cross group exhibited a more favorable change in decreasing the TC concentration (−7.00 mg/dL) and LDL-C concentration (−12.5 mg/dL). We suggest that high MUFA beef could be included in weight-loss programs since it does not affect weight loss and hasn’t a negative influence on lipid metabolism.
AB - Beef is an excellent source of nutrients; unfortunately, most nutritional recommendations suggest limiting or even avoiding it. Studies have shown that the fatty acid composition of meat influences weight loss. This randomized controlled clinical trial evaluated the anthropometric and serum lipid changes after a food intervention that included frequent beef consumption (120 g consumed four days/week for four weeks). Volunteers were randomly assigned to the commercial or Wagyu-Cross beef groups, with the latter beef possessing higher fat and MUFA contents. Both groups exhibited reductions in body measurements and lipid profiles; however, the Wagyu-Cross group exhibited greater changes in weight (−3.75 vs. −2.90 kg) and BMI (−1.49 vs. −1.03) than the commercial group, without a significant difference between them. No significant group differences in lipid profiles were observed; however, the Wagyu-Cross group exhibited a more favorable change in decreasing the TC concentration (−7.00 mg/dL) and LDL-C concentration (−12.5 mg/dL). We suggest that high MUFA beef could be included in weight-loss programs since it does not affect weight loss and hasn’t a negative influence on lipid metabolism.
KW - beef
KW - food intervention
KW - monounsaturated fatty acids
KW - saturated fatty acids
KW - weight-loss program
UR - http://www.scopus.com/inward/record.url?scp=85138390117&partnerID=8YFLogxK
U2 - 10.3390/nu14183711
DO - 10.3390/nu14183711
M3 - Artículo
C2 - 36145087
AN - SCOPUS:85138390117
SN - 2072-6643
VL - 14
JO - Nutrients
JF - Nutrients
IS - 18
M1 - 3711
ER -