News Release

Pasture feeding may improve nutritional benefits of red meat

Peer-Reviewed Publication

Institute of Food Technologists

Cardiovascular disease remains the primary cause of early mortality in the Western world and has largely been attributed to diets rich in saturated fat. Health risks can be reduced by substituting a portion of dietary saturated fats for polyunsaturated fats. A new review article in Comprehensive Reviews in Food Science and Food Safety published by the Institute of Food Technologists (IFT) found that pasture-fed lamb meat is high in polyunsaturated fat due to the specific plant species consumed.


Read the Comprehensive Reviews in Food Science and Food Safety abstract here:

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