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

Meat Sci. 2020 May;163:108076. doi: 10.1016/j.meatsci.2020.108076. Epub 2020 Feb 5.


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.

Keywords: Beef; Cardiovascular disease; Oleic acid; Saturated fat.

Publication types

  • Review

MeSH terms

  • Animal Feed / analysis
  • Animals
  • Cardiovascular Diseases
  • Cattle / genetics
  • Cholesterol, HDL / blood
  • Diet / adverse effects*
  • Diet / veterinary
  • Dietary Fats
  • Fatty Acids
  • Humans
  • Oleic Acid / analysis*
  • Red Meat / adverse effects*
  • Red Meat / analysis
  • Risk Factors


  • Cholesterol, HDL
  • Dietary Fats
  • Fatty Acids
  • Oleic Acid