The Role of Beef in the American Diet - International Meat Secretariat

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THE AMERICAN COUNCIL ON SCIENCE AND HEALTH (ACSH) APPRECIATES THE CONTRIBUTIONS OF THE REVIEWERS NAMED BELOW. Alwynelle S. Ahl, Ph.D., D.V.M, Tuskegee University Francis F. Busta, Ph.D. University of Minnesota Zerle L. Carpenter, Ph.D. Texas A&M University F.J. Francis, Ph.D. University of Massachusetts, Amherst Richard A. Greenberg, Ph.D. Hinsdale, IL Virgil W. Hays, Ph.D. University of Kentucky Manfred Kroger, Ph.D. The Pennsylvania State University William J. Miller, Ph.D. University of Georgia Joyce A. Nettleton, D.Sc., R.D. Denver, CO Stanley T. Omaye, Ph.D., F.ATS, F.ACN, C.N.S. University of Nevada, Reno Gilbert L. Ross, M.D. ACSH Harold H. Sandstead, M.D. University of Texas Medical Branch, Galveston Elizabeth M. Whelan, Sc.D., M.P.H. ACSH David Kritchevsky, Ph.D. The Wistar Institute ACSH accepts unrestricted grants on the condition that it is solely responsible for the conduct of its research and the dissemination of its work to the public. The organization does not perform proprietary research, nor does it accept support from individual corporations for specific research projects. All contributions to ACSH—a publicly funded organization under Section 501(c)(3) of the Internal Revenue Code—are tax deductible. Individual copies of this report are available at a cost of $5.00. Reduced prices for 10 or more copies are available upon request. Copyright © 2003 by American Council on Science and Health, Inc. This book may not be reproduced in whole or in part, by mimeograph or any other means, without permission.
I. Executive Summary II. Introduction Table of Contents NUTRITION OVERVIEW: BEEF IN A HEALTHFUL DIET III. Positive Contributions of Beef to the Diet Minerals Other nutrients IV. Beef in the Heart-Healthy Diet Current dietary recommendations The fats in beef BEEF AND HEALTH V. Is Meat Intake Related to Cancer Risk Inconsistent findings Substances produced by cooking VI. Use of Drugs in Beef Cattle Hormones Antibiotics MICROBIOLOGICAL SAFETY ISSUES VII. Specific Disease-Causing Microorganisms E. coli O157:H7 Salmonella Listeria monocytogenes V I I I .Safe Handling of Beef and Other Foods Using a food thermometer Freezing beef IX. Irradiation CONTEMPORARY ISSUES IN THE NEWS X. Bovine spongiform encephalopathy (BSE) XI. Foot and mouth disease SPECIALTY BEEF PRODUCTS CONCLUSION REFERENCES 5 8 8 9 9 10 12 12 15 17 17 18 18 20 21 21 23 23 23 26 26 27 30 30 31 32 32 35 35 38 39
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The Role of Beef in the American Diet - International Meat Secretariat

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