Producing high-oleic acid beef and the impact of ground beef consumption on risk factors for cardiovascular disease: A review Academic Article uri icon


  • This review summarizes the effects of high-oleic acid oil and high-oleic acid ground beef interventions on risk factors for cardiovascular disease (CVD) in human trials, and also summarizes studies designed to increase the amount of oleic acid (18:1n-9) in beef. In three human trials, high-oleic acid oils and high-oleic acid ground beef increased plasma high-density lipoprotein cholesterol over baseline values or over high-carbohydrate diets. Neither low-oleic acid nor high-oleic acid ground beef increased risk factors for CVD, confirming earlier studies that used high-oleic acid oils. High-oleic acid beef can be obtained from cattle fed a corn-based finishing diet to USDA Grade of USDA Choice or greater; from beef from cattle with Japanese genetics; and from the brisket. Beef from grass-fed cattle contains more n-3 fatty acids than beef from conventionally-fed cattle, but also contains greater amounts of saturated and trans-fatty acids.

published proceedings

  • Meat Sci

altmetric score

  • 2.6

author list (cited authors)

  • Smith, S. B., Lunt, D. K., Smith, D. R., & Walzem, R. L.

citation count

  • 23

complete list of authors

  • Smith, Stephen B||Lunt, David K||Smith, Dana R||Walzem, Rosemary L

publication date

  • January 2020