February 21, 2003

A report from the American Council on Science and Health (ACSH) has provided what the beef industry calls an independent, up-close and science-based look at how beef fits in the diets of U.S. consumers. "The Role of Beef in the American Diet" explores key nutrition and safety issues as they relate to the value of including beef in the diet. Written by Kathleen Meister, M.A., under the coordination of Ruth Kava, Ph.D., R.D., ACSH director of nutrition, the 48-page report was reviewed by 14 authorities with expertise in many different disciplines.

Issues addressed include a nutrition overview in terms of minerals, other nutrients and fats; meat intake and its relationship to diseases; hormones and antibiotics; microbiological safety issues, such as E. coli O157:H7, Salmonella and Listeria; irradiation; and contemporary issues such as BSE and foot and mouth disease.

Among the report's findings is that beef is a wholesome, safe food that makes nutritious contributions to the American diet. "It is particularly valuable as a source of zinc, iron, and other minerals; B vitamins and choline; and protein," the study said.

The study says that lean beef in moderate servings fits into heart-healthy diets, and that nearly two-thirds of the fat in beef is composed of fatty acids that do not raise cholesterol levels.

For information about the report and membership in the American Council on Science and Health, write to ACSH, 1995 Broadway, Second Floor, New York, NY, 10023-5860. Copies of the report are $5 for non-members, $2.50 for ACSH members. Call to receive discount rates on purchases of 10 copies or more: 212/362-7044; or e-mail your inquiry to acsh@acsh.org.