Nutritional benefits of pasture-raised beef, lamb explored
Projects will assess physical effects on the body from eating different foods for up to 10 weeks.
November 24, 2020
New Zealanders will be invited to take part in a major research program to assess the health and well-being benefits of eating pasture-raised beef and lamb versus grain-finished beef and plant-based alternatives. Approximately 100 people will be monitored in two groundbreaking clinical studies led by researchers from AgResearch, the Riddet Institute and the University of Auckland.
The projects will assess the physical effects on the body from eating the different foods for up to 10 weeks, as well as psychological elements such as satisfaction, sleep and stress levels, according to an announcement.
The research team includes meat scientists, agricultural academics, dietitians, behavioral experts and social scientists.
Sirma Karapeeva, Meat Industry Assn. chief executive, said much of the global research on the health, nutritional and environmental aspects of red meat were based on intensive grain-finished farming systems.
“However, New Zealand specializes in free-range livestock farming that is naturally pasture raised, antibiotic free and hormone free," she said. “We know there are myths and misinformation about the production and benefits of eating red meat, so we have turned to research to help bring balance to what consumers are hearing.