Beef A La Carte is a newsletter designed

specifically for professionals involved with

dietetics, cookery, food safety, health education and nutrition counseling.

Beef A La Carte is produced by the Washington State

Beef Commission. The WSBC is the producer-funded

promotion, education and research branch of Washington’s beef industry. For more information visit www.wabeef.org

A BOLD NEW DIRECTION FOR HEART HEALTH

Contact:

Jackie Madill

206.444.2902

wsbc@wabeef.org

NUTRITION WEB SITES

www.wabeef.org

www.beefnutrition.org

www.teachfree.com

www.explorebeef.org

www.beefitswhatsfordinner.com

WINTER 2012

Red meat and heart health: It's been a topic of debate that has led some to restrict one of the most nutrient-rich foods available and yet the body of evidence supporting lean beef in a healthy diet is strong. Just this month, the American Journal of Clinical Nutrition published a study demonstrating that a heart-healthy diet incorporating lean beef daily is as effective at improving cholesterol levels as tradi-tional heart-healthy diets, such as "Dietary Approaches to Stop Hypertension" (DASH). In a random-ized controlled study, researchers at The Pennsylvania State University investigated the effects of lean beef in cholesterol-lowering diets in a study called "Beef in an Optimal Lean Diet" (BOLD).

i

Researchers tested two levels of lean beef in heart-healthy diets: the BOLD diet, which included 4 ounces of lean beef every day, and the BOLD-PLUS diet, which contained 5.4 ounces of lean beef every day. Study participants consuming both the BOLD and BOLD-PLUS diets experienced a 10 per-cent decrease in their LDL cholesterol levels from the start of the study. The improvements in heart health risk factors seen from these two diets were as effective as DASH. For more details, a fact sheet is available for you to download at BeefNutrition.org. As you may be aware, Harvard researchers recently conducted a review of 20 epidemiological studies encompassing more than a million participants and concluded that red meat is not associated with increased heart-disease risk.

ii The consistency of these findings with this week's BOLD study further

strengthens the body of evidence pointing to the benefits of adding lean beef to a healthy diet. Researchers have suggested unnecessarily restricting beef may reduce adherence to low-fat diets, defeating their long-term effectiveness.

iii Flexibility to include more nutrient-rich foods people enjoy is

important for health professionals to consider as we strive to help Americans build healthier diets that include popular foods like lean beef. This latest study on beef's role in a heart-healthy diet provides health professionals with additional sci-

ence to make evidence-based recommendations. To read more about the beef checkoff-funded BOLD

study and add it to your reference materials, please visit http://bit.ly/BOLDAJCN. Or, to find lean beef

recipes like those used in the study, visit our BeefNutrition.org Recipe Search.

i. Roussell MA, Hill AM, Gaugler TL, West SG, Vanden Heuvel JP, Alaupovic P, Gillies PJ, Kris-Etherton PM. Beef in an Optimal Lean Diet study: effects on lipids, lipoproteins, and apolipo-proteins. Am J Clin Nutr 2012; 95(1). Internet: http://bit.ly/BOLDAJCN (accessed 14 December 2011). ii. Micha R, Wallace SK, Mozaffarian D. Red and processed meat consumption and risk of incident coronary heart disease, stroke, and diabetes mellitus: a systematic review and meta-analysis. Circulation 2010; Jun1: 121 (21): 2271-83. iii. Hunninghake DB, Maki KC, Kwiterovich PO, Davidson MH, Dicklin MR, Kafonek SD. Incorporation of lean red meat into a National Cholesterol Education Program Step I diet: A long-term, randomized clinical trial in free-living persons with hypercholesterolemia. J Am Coll Nutr. 2000; 19:351-360.

KEY TAKEAWAYS: Recommending 4.0-5.4 ounces of lean beef per day as part of a heart-healthy diet with

less than 7 percent of calories from saturated fat is now supported by a rigorously designed clinical study.

By including lean beef daily, study participants in this randomized controlled clinical study

experienced a 10 percent decrease in LDL cholesterol from baseline.

Nutrient-rich cuts of lean beef, such as Top Sirloin steak, Tenderloin and 95% lean

Ground Beef, are readily available in grocery stores today. In fact, 17 of the top 25 most popu-lar fresh meat cuts sold at retail are lean and can be part of a solution to building a heart-healthy diet.

FREE BOLD INSIGHTS WEBINAR FOR HEALTH PROFESSIONALS Research supporting the role of lean beef in a healthy diet is

strong and getting stronger. Learn about the growing body of evidence pointing

to the benefits of including lean beef in heart-healthy diets. This webinar will

focus on the BOLD research study conducted at The Pennsylvania State Uni-

versity and include a review of 20 studies concluding that red meat consump-

tion is not associated with increased heart disease.

Register today to learn more about this exciting evolution in the science and

how these findings align with current heart-healthy diet recommendations.

Click here to register for this FREE educational opportunity or go to

www.beefnutrition.org.

WEBINAR PANELISTS Penny Kris-Etherton, PhD, RD, co-author of the BOLD Study, Distinguished Professor of Nutrition and ADA Plan V Pro-

gram Director at The Pennsylvania State University.

Joanne Slavin, PhD, RD, Professor of Food Science and Nutrition at the University of Minnesota and member of the 2010

Dietary Guidelines Advisory Committee.

Betsy Hornick, MS, RD, educator, editor and author for Diabetic Cooking, The Weight-Loss Bible and co-author of The

Healthy Beef Cookbook.

Moderated by Shalene McNeill, PhD, RD, National Cattlemen’s Beef Association.

PRESENTATIONS INCLUDE: What the Science Really Says About Beef and Heart Health

The “Why” Behind Foods in a Heart-Healthy Diet

Beef’s New Surprisingly Healthy Role on Your Plate

GET THE DETAILS

Date: Tuesday, February 14, 2012

Time: 10:00 AM PST

Duration: 1 hour 30 minutes

Free Registration: CLICK HERE

A TASTE OF BOLD Sirloin with Sugar Snap Peas & Pasta Salad with Gremolata Dressing

1 boneless beef top sirloin steak, (about 1 pound) 2 cups fresh sugar snap peas 2 cups cooked gemelli or corkscrew pasta 1 cup grape or teardrop tomatoes, cut in halves 3 cloves garlic, minced 1 teaspoon black pepper Freshly grated lemon peel Chopped fresh parsley (optional)

1. Bring water to boil in large saucepan. Add peas; cook 2 to 3 minutes until crisp-tender. Drain; rinse under cold water. Combine peas,

pasta and tomatoes in large bowl. Set aside. 2.

Whisk Gremolata Dressing ingredients in small bowl until well blended. Toss 2 tablespoons dressing with pasta mixture. Set aside.

3.

Combine 3 cloves minced garlic and 1 teaspoon pepper; press evenly onto beef steak. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.

4.

Carve steak into thin slices; season with salt, as desired. Add steak slices and remaining dressing to pasta mixture; toss to coat evenly. Garnish with lemon peel and parsley, if desired.

Makes 4 servings. Recipe as seen in The Healthy Beef Cookbook, published by John Wiley & Sons

Nutrition information per serving: 369 calories; 12 g fat (3 g saturated fat; 7 g monounsaturated fat); 5 mg cholesterol; 216 mg sodium;

31 g carbohydrate; 4.2 g fiber; 32 g protein; 1 mg niacin; 0.7 mg vitamin B6; 1.4 mcg vitamin B12; 4.4 mg iron; 46.5 mcg selenium; 5.3 mg zinc.

This recipe is an excellent source of protein, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Gremolata Dressing:

1/4 cup fresh lemon juice

2 tablespoons olive oil

2 tablespoons chopped fresh parsley

2 cloves garlic, minced

2 teaspoons freshly grated lemon peel

1/4 teaspoon salt

1/8 teaspoon black pepper

1.5 CEU

CREDITS