A modelling approach to investigate the impact of consumption of three different beef compositions on human dietary fat intakes

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dc.contributor.authorLenighan, Yvonne M.
dc.contributor.authorNugent, Anne P.
dc.contributor.authorMoloney, Aidan P.
dc.contributor.authorMonahan, Frank J.
dc.contributor.authorWalton, Janette
dc.contributor.authorFlynn, Albert
dc.contributor.authorRoche, Helen M.
dc.contributor.authorMcNulty, Breige A.
dc.contributor.funderDepartment of Agriculture, Food and the Marine, Irelanden
dc.contributor.funderHealth Research Boarden
dc.date.accessioned2021-09-13T12:00:31Z
dc.date.available2021-09-13T12:00:31Z
dc.date.issued2019-12-12
dc.date.updated2021-09-13T11:37:21Z
dc.description.abstractObjective: To apply a dietary modelling approach to investigate the impact of substituting beef intakes with three types of alternative fatty acid (FA) composition of beef on population dietary fat intakes. Design: Cross-sectional, national food consumption survey – the National Adult Nutrition Survey (NANS). The fat content of the beef-containing food codes (n 52) and recipes (n 99) were updated with FA composition data from beef from animals receiving one of three ruminant dietary interventions: grass-fed (GRASS), grass finished on grass silage and concentrates (GSC) or concentrate-fed (CONC). Mean daily fat intakes, adherence to dietary guidelines and the impact of altering beef FA composition on dietary fat sources were characterised. Setting: Ireland. Participants: Beef consumers (n 1044) aged 18–90 years. Results: Grass-based feeding practices improved dietary intakes of a number of individual FA, wherein myristic acid (C14 : 0) and palmitic acid (C16 : 0) were decreased, with an increase in conjugated linoleic acid (C18 : 2c9,t11) and trans-vaccenic acid (C18 : 1t11; P < 0·05). Improved adherence with dietary recommendations for total fat (98·5 %), SFA (57·4 %) and PUFA (98·8 %) was observed in the grass-fed beef scenario (P < 0·001). Trans-fat intakes were increased significantly in the grass-fed beef scenario (P < 0·001). Conclusions: To the best of our knowledge, the present study is the first to characterise the impact of grass-fed beef consumption at population level. The study suggests that habitual consumption of grass-fed beef may have potential as a public health strategy to improve dietary fat quality.en
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine (National Development Plan 2007 - 2013 grant number 13/F/514); Health Research Board (Food for Health Research Initiative 2007 - 2012 grant number FHRIUCC2)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationLenighan, Y. M., Nugent, A. P., Moloney, A. P., Monahan, F. J., Walton, J., Flynn, A., Roche, H. M. and McNulty, B. A. (2019) 'A modelling approach to investigate the impact of consumption of three different beef compositions on human dietary fat intakes', Public Health Nutrition, 23(13), pp. 2373-2383. doi: 10.1017/S1368980019003471en
dc.identifier.doi10.1017/S1368980019003471en
dc.identifier.eissn1475-2727
dc.identifier.endpage2383en
dc.identifier.issn1368-9800
dc.identifier.issued13en
dc.identifier.journaltitlePublic Health Nutritionen
dc.identifier.startpage2373en
dc.identifier.urihttps://hdl.handle.net/10468/11881
dc.identifier.volume23en
dc.language.isoenen
dc.publisherCambridge University Pressen
dc.rights© 2019, the Authors. Published by Cambridge University Press on behalf of the Nutrition Society. This material is free to view and download for personal use only. Not for re-distribution, re-sale or use in derivative works.en
dc.subjectBeef feeding practicesen
dc.subjectGrass-feden
dc.subjectDietary fatty acid intakesen
dc.subjectSFAen
dc.subjectPUFAen
dc.titleA modelling approach to investigate the impact of consumption of three different beef compositions on human dietary fat intakesen
dc.typeArticle (peer-reviewed)en
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