Macro partitioning
Consuming beef with a favorable fatty acid profile (higher monounsaturated fatty acids, lower saturated fatty acids) significantly improves serum lipid parameters (total cholesterol, LDL, non-HDL, and atherogenic indexes) compared to consuming standard commercial beef, even when the high-MUFA beef has higher total fat content.
If you eat beef, choosing cuts with a better fatty acid profile (higher in monounsaturated fats like oleic acid and lower in saturated fats) can lead to better cholesterol levels compared to standard commercial beef. You don't need to eliminate beef; you can optimize your choice. In this study, eating 120g of this specific beef 3 times a week for just 2 weeks improved LDL and other lipid markers significantly compared to standard beef.
The B group exhibited a significantly larger change from baseline in the serum lipid profile in total cholesterol (TC) (−4.7% versus +6.9%), low-density lipoprotein (LDL) (−4.1% versus +10.0%), nonhigh-density lipoprotein (non-HDL) (−6.1% versus +4.9%), and the ratio of three atherogenic indexes... than the A group.
Why this rating
It is a randomized, double-blinded, controlled clinical trial, which is high-quality evidence, though the sample size is small (n=34) and duration is short (2 weeks).
Source
Improvement of serum lipid parameters in consumers of Mexican Wagyu‐Cross beef: A randomized controlled trial
Diana A. Vela‐Vásquez et al. · Journal of Food Science · 2021
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