Consumers have been warned to reduce saturated fat in their diet and prevent high-fat cuts of meat. These health recommendations naturally conflict with the health of highly veined Wagyu and Hanwoo beef. Many studies have shown that the IMF of beef Wagyu and Hanwoo contains a lot of MUFA that can prevent arteriosclerosis. Research has also shown that ground meat with a high content of oleic acid can reduce risk factors fullblood wagyu family farm for cardiovascular disease (Adams et al. 2010; Gilmore et al. 2011; Gilmore et al. 2013). Interest in meat fat and fatty acids has increased, especially with strongly veined meat such as Wagyu and Hanwoo because the composition of fatty acids in the diet has an impact on human health. Fat and cholesterol consumption is related to cardiovascular disease, obesity and cancer (Micha et al. 2010; Pan et al. 2012).
This contributes to the melted texture in the mouth of Wagyu meat and is considered one of the most exclusive and fine meat in the world. Trans fats should be avoided because they are known to raise cholesterol, cause inflammation and increase the risk of developing diabetes, heart disease or stroke. Wagyu beef is a healthy protein source and is rich in monounsaturated fats; however, if precautions are not taken to eat it in moderation, significant weight gain may occur due to extremely high amounts of fat. Wagyu beef has the lowest cholesterol level of all meats, even lower than fish or chicken, and contains oleic acid that is considered good for your heart. They examined the compositions of Hanwoo fatty acids and Australian Angus beef and found a significant difference in the fatty acid compounds between these two bovine breeds . Angus beef in particular had significantly higher PUFA n-3, while Hanwoo beef contained higher PUFA n-6 in three different muscles (Cho et al. 2005).
Wagyu beef is compared with olive oil and salmon in terms of health benefits. It has up to 300% more monounsaturated fat than normal meat due to the high tanning of the meat, as well as an incredibly high content of omega 3 and 6. Wagyu beef has been examined for its health benefits and benefits over other red meat, in particular its fat content, in particular the omega-6 and omega-9 fatty acids.
In addition to a better proportion of monounsaturated fats in saturated fats, even saturated fats in Wagyu are unique. About 40% of the saturated fats in Wagyu meat are stearic acid, which helps keep cholesterol levels low. Within the human body, cholesterol – which cannot dissolve in the blood – is transported to and from cells by high density lipoprotein (“HDL”) and low density lipoprotein (“LDL”). These two lipids, along with triglycerides and Lp, a genetic variation on LDL, include a person’s total cholesterol. Conjugated linoleic acid, or simply CLA, is another fatty acid found in Wagyu meat.
The strongly veined fatty acid compounds in Wagyu and Hanwoo differ significantly from those of other livestock farming. Highly veined Wagyu meat has a higher percentage of MUFA in fat compared to other breeds (Yang et al. 1999a). A higher percentage of MUFA will lead to a lower melting point of fat that contributes to the softness of beef fat and the beneficial taste of meat. It can lower the circulating concentration of LDL cholesterol in consumers (Melton et al. 1982; Rudel et al. 1995; Smith, 1994).
In previous research on oleic acid, the main MUFA in beef, Grundy et al. They have discovered that it can lower LDL cholesterol without affecting beneficial HDL cholesterol. Recently Lahey et al. have reported that MUFA can normalize or improve lipid metabolism and maintain balance in the heart muscle. These have suggested that MUFA has little effect on total cholesterol and that they are heart-healthy dietary fats that can lower LDL cholesterol and raise HDL cholesterol (Lahey et al. 2014).
Highly veined Wagyu and Hanwoo beef has a higher level of MUFA due to higher concentrations of oleic acid. Many studies have shown that MUFA has little effect on total cholesterol. They are heart-healthy dietary fats because they can lower LDL cholesterol and increase HDL cholesterol. Clinical studies have also shown that highly veined beef increases LDL cholesterol and that high acid beef does not increase oleic can constantly raise HDL cholesterol. Finally, the literature has concluded that high oleic acid beef, such as Wagyu and Hanwoo beef, can reduce risk factors for cardiovascular disease.