Human Nutrition Research


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Results 1 - 10 of about 43.

Beef as a First Food

The American Academy of Pediatrics, the U.S. Department of Agriculture, and the World Health Organization recommend the introduction of complementary foods to infants by 6 months of age. At that age, the infant’s needs for several nutrients, including iron, zinc, and calcium, can no longer be met with breast milk alone. Beef as a First Food explores the infant’s nutritional requirements and explains how beef provides infants with the iron and zinc needed for optimal cognitive and physical development.

Tags: Human Nutrition, Life Cycle, Nutrients, Science Story

Published: 2016

The International Meat Secretariat’s Symposium on Protein Requirements

Given protein’s critical role in current and future dietary requirements for an increasing world population and the emerging science suggesting the potential inadequacies of the current protein recommendations, the International Meat Secretariat (IMS) hosted a symposium on protein requirements for optimal health throughout the lifecycle during the International Union of Nutritional Sciences (IUNS) International Congress of Nutrition in Granada, Spain, September 2013.

Tags: Human Nutrition, Life Cycle, Meeting Summary, Protein

Published: 2013

An Evolving Nutrition Focus: Rediscovering Protein's Role in the Optimal Human Diet

For the last 40 years, discussions about the optimal mix of macronutrients in the diet have concentrated on the avoidance of fats, especially saturated fats, and encouraged carbohydrate consumption. The role of dietary protein has been discounted. This booklet chronicles the evolving focus of dietary guidance for Americans from disease prevention to achieving optimal health and the emerging science around the importance of protein. The 2-page summary is a brief synopsis of the booklet.

Tags: Human Nutrition, Lipids, Protein, White Paper/Technical Summary

Published: 2015

           Booklet                       Summary           



Lean Matters: Chronicling Beef's Change from Gate to Plate

Accurate nutrient data is the cornerstone of all nutrition research. Farmers, ranchers, packers, processors, retailers, researchers, nutrition professionals, and even consumers have worked together to help shape the evolution of today’s leaner beef.  This publication, a distinctive public private collaboration, describes the changes along the beef supply chain that have led to the growing number of lean cuts.

Tags: Human Nutrition, Lean Beef, Lipids, White Paper/Technical Summary

Published: 2014


The Role of Beef in Physical Activity

Regular exercise requires increased dietary intake of macronutrients (protein, carbohydrate and fat) and some micronutrients such as iron. This technical summary explains the role of lean beef as an excellent source of readily bioavailable iron, zinc, and high-quality protein – nutrients particularly important for physically active people.

Tags: Human Nutrition, Nutrients, Other Topic, White Paper/Technical Summary

Published: 2014

Trans fat, Specifically Conjugated Linoleic Acid, and Dietary Beef

Both adverse and beneficial health effects of trans fatty acids have been extensively studied in recent decades. This checkoff-funded Technical Summary reviews trans fatty acids in general and recent scientific findings examining potential health benefits of conjugated linoleic acid (CLA), a trans fat found in foods from ruminants, including beef.

Tags: Heart Health, Human Nutrition, Lipids, White Paper/Technical Summary

Published: 2014

Stearic Acid

Unlike other saturated fatty acids, stearic acid has been shown to have a neutral effect on blood total and low-density-lipoprotein (LDL) cholesterol levels. Approximately one-third of beef's saturated fat is stearic acid. This technical summary provides the recent science on stearic acid intake and its effects on cardiovascular disease risk.

Tags: Heart Health, Human Nutrition, Lipids, Nutrients, White Paper/Technical Summary

Published: 2008

Lean Beef and Heart Health

This technical summary examines the role of beef in heart health, beef's nutrient profile, the interchangeability of beef and poultry/fish on blood lipid levels, the association between beef and the risk of CVD, and the variation in individual responses to lipid-lowering diets.

Tags: Heart Health, Human Nutrition, Lean Beef, Lipids, White Paper/Technical Summary

Published: 2008

Beef’s Nutrients and Cognition

Cognition, or one’s ability to perceive, think, and remember, is influenced by many factors, one of which is nutrition.  This technical summary describes the role played by some of beef's nutrients (protein, iron, zinc, vitamin B6, vitamin B12, and choline) in cognitive development, maintenance and performance throughout all life states.

Tags: Human Nutrition, Life Cycle, Nutrients, White Paper/Technical Summary

Published: 2008

Beef Lipids in Perspective

This fact sheet explains the importance of dietary fats as components of a nutritionally balanced diet. Specifically, it provides information on the various fatty acids found in beef and highlights beefs contribution to a wide variety of important nutrients to the diet.

Tags: Fact Sheet/Topic Brief, Heart Health, Human Nutrition, Lipids, Nutrients, Nutrition & Health

Published: 2018