Posted: 21 Jan 2015 08:49 AM PST
Cardiovascular disease remains the primary cause of early mortality in the Western world and has largely been attributed to diets rich in saturated fat.
Health risks can be reduced by substituting a portion of dietary saturated fats for polyunsaturated fats.
A new review article in Comprehensive Reviews in Food Science and Food Safety published by the Institute of Food Technologists (IFT) found that pasture-fed lamb meat is high in polyunsaturated fat due to the specific plant species consumed.
Natalie L. Howes, Alaa El-Din Ahmed Bekhit, David J. Burritt, Anna W. Campbell. Opportunities and Implications of Pasture-Based Lamb Fattening to Enhance the Long-Chain Fatty Acid Composition in Meat. Comprehensive Reviews in Food Science and Food Safety, 2015; 14 (1): 22 DOI: 10.1111/1541-4337.12118