Lean meat and heart health

The general health message to the public about meat consumption is both confusing and misleading. It is stated that meat is not good for health because meat is rich in fat and cholesterol and high intakes are associated with increased blood cholesterol levels and coronary heart disease (CHD). This paper reviewed 54 studies from the literature in relation to red meat consumption and CHD risk factors. Substantial evidence from recent studies shows that lean red meat trimmed of visible fat does not raise total blood cholesterol and LDL-cholesterol levels. Dietary intake of total and saturated fat mainly comes from fast foods, snack foods, oils, spreads, other processed foods and the visible fat of meat, rather than lean meat. In fact, lean red meat is low in saturated fat, and if consumed in a diet low in SFA is associated with reductions in LDL-cholesterol in both healthy and hypercholesterolemia subjects. Lean red meat consumption has no effect on in vivo and ex vivo production of thromboxane and prostacyclin or the activity of haemostatic factors. Lean red meat is also a good source of protein, omega-3 fatty acids, vitamin B-12, niacin, zinc and iron. In conclusion, lean red meat, trimmed of visible fat, which is consumed in a diet low in saturated fat does not increase cardiovascular risk factors (plasma cholesterol levels or thrombotic risk factors)

Grain proteins as markers of genetic traits in wheat

Different protein fractionation techniques were used to define differences between a set of 8 wheat lines used in genetic mapping studies in Australia. A proteomics approach was used to establish the feasibility of identifying new protein polymorphisms for mapping purposes. Detailed analysis confirmed differences in the glutenin subunits, gliadin proteins, and 10-20 other proteins, between the mapping population parents, Cranbrook, Halberd, CD87, and Katepwa. Differences were particularly evident in the low molecular weight classes of protein. Alternative technologies were used to determine the differences in various protein classes in order to screen doubled haploid lines derived from crosses between the wheat lines. Polyacrylamide gel electrophoresis analysis allowed the mapping of loci encoding high molecular weight (HMW) and low molecular weight (LMW) glutenin subunit proteins. Reversed phase high performance liquid chromatography also allowed several loci encoding LMW glutenin subunit proteins to be mapped, as well as a new protein on chromosome 6A. Capillary electrophoresis provided a high-resolution system that was used to map several gliadin-type proteins. The studies showed that proteins provide useful genetic markers and the data are discussed from the point of view of the advantages that protein-based markers offer in providing both genotypic and phenotypic data.11 page(s