RESEARCH

Since the 1920s, the America's farmers and ranchers have funded research to help understand beef's role in a healthful diet and expand the base of beef nutrition knowledge.  Without beef industry-funded research, we would never have known the Nobel-Prize winning curative effects of iron for anemia.

This section includes research summaries and facts sheets that review the science behind beef's nutrients and health and how beef can fit into a healthful diet. You'll also find a guide to understanding epidemiological studies. 

Farmers, ranchers, processors and marketers of the nation’s beef supply are committed to providing a wholesome, nutritious food and to communicating accurate information about beef’s nutritional qualities and the role of beef in a healthful diet. This statement provides more information on the seven principles that guide their actions and communications.

Interested in being notified when new research is released? Sign up for our monthly email newsletter, Beef Nutrition News, to stay informed.

Research Fact Sheets

	What Science Says About Beef's Naturally Nutrient-Rich Package This fact sheet provides research summaries on beef’s role in good health including muscle maintenance, weight management, bone strength, heart health, cognition and nutritional status.
	Lean Beef and Heart Health This fact sheet describes the fatty acid profile and nutrients in beef and summarizes research indicating that lean beef can be a healthful part of a diet to manage cardiovascular disease.
	Beef Lipids in Perspective This fact sheet provides an overview of beef lipids including the classes of dietary fats, the profile of beef fats compared to other common foods and dietary recommendations regarding fat intake and the role of beef.
	Conjugated Linoleic Acid and Dietary Beef This fact sheet provides a comprehensive overview of conjugated linoleic acid (CLA) including its structure, dietary sources, human consumption estimates and potential health benefits. It also lists the concentration of CLA in uncooked foods.
	Stearic Acid—A Unique Saturated Fat This fact sheet summarizes research on the effects of stearic acid on blood cholesterol levels and other cardiovascular disease factors. It also includes a comparison of the fat and stearic acid content of selected foods, including beef.
	Trans Fatty Acids This fact sheet provides a comprehensive overview of trans fatty acids, beef's fatty acid profile and the different types of trans fatty acids.
	Beef's Nutrients and Cognition This fact sheet reviews research on the importance of nutrients such as protein, iron, zinc and B-vitamins on cognition throughout the lifespan. Beef is discussed as a source of nutrients important for cognition.
	Red Meat and Cancer Risk Red Meat and Processed Meat Consumption and Cancer: A Technical Summary of the Epidemiologic Evidence This comprehensive report summarizes currently-available epidemiologic studies of red meat and processed meat consumption and cancer. It also discusses the fundamental basis of the science of epidemiology, including study designs, research methodology, data evaluation, and scientific interpretation.
	The Assessment of Red Meat and Cancer Risk: A Summary of Findings from an Independent Research Assessment      This fact sheet features a brief summary of findings from the comprehensive report, Red Meat and Processed Meat Consumption and Cancer: A Technical Summary of the Epidemiologic Evidence.
	Understanding Epidemiological Studies Epidemiology 101 This fact sheet summarizes types of epidemiological studies and provides criteria for interpreting epidemiological study results.