ROLE OF BEEF AND BEEF TALLOW, AN ENRICHED SOURCE OF STEARIC-ACID, IN A CHOLESTEROL-LOWERING DIET

The effects of stearic acid on metabolism must be evaluated for steari c acid as an isolated dietary constituent and for stearic acid as a co mponent of a natural fat. Beef products are the most common source of dietary stearic acid in the United States. Two components of beef prod ucts, beef protein and beef fat, can potentially impart cholesterol-ra ising properties. Protein has minimal effects on cholesterol concentra tions in humans, but studies suggest that beef fat raises serum choles terol concentrations. Because beef fat is 19% stearic acid, the choles terol-raising potential of beef is not as great as predicted by its to tal saturated fatty acid content. However, beef tallow is hypercholest erolemic compared with fats containing less cholesterol-raising satura ted fatty acid. Therefore, curtailment of beef tallow in a cholesterol lowering diet seems appropriate. Data suggest that lean beef is no mo re hypercholesterolemic than chicken or fish and, therefore, lean beef need not be eliminated from cholesterol-lowering diets.