Amy M. Cifelli

Meat’s Role as a Staple Food and the Opportunity to Improve Dietary Patterns in America

Shalene H. McNeill, Mary Van Elswyk, Mary Young, Amy M. Cifelli et autres

Many Americans choose to eat meat, with beef and poultry being their top protein choices. The best available evidence indicates that most Americans consume meat in amounts at, or near, levels modeled in the 2020 Dietary Guidelines for Americans. There is an …

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Special-Fed Veal: Separable components, proximate composition, and nutrient analysis of selected raw and cooked, wholesale and retail cuts

C.C. Perham, Cody Gifford, Dale R. Woerner, T. E. Engle et autres

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Fatty acid, cholesterol, vitamin, and mineral content of cooked beef cuts from a national study

Janet M. Roseland, Quynhanh Nguyen, Larry W. Douglass, Kristine Y. Patterson et autres

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A Research Communication Brief: Gluten Analysis in Beef Samples Collected Using a Rigorous, Nationally Representative Sampling Protocol Confirms That Grain-Finished Beef Is Naturally Gluten-Free

Shalene H. McNeill, Amy M. Cifelli, Janet M. Roseland, K. E. Belk et autres

Knowing whether or not a food contains gluten is vital for the growing number of individuals with celiac disease and non-celiac gluten sensitivity. Questions have recently been raised about whether beef from conventionally-raised, grain-finished cattle may contain gluten. To date, basic principles …

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Optimizing Protein Intake in Adults: Interpretation and Application of the Recommended Dietary Allowance Compared with the Acceptable Macronutrient Distribution Range

Robert R. Wolfe, Amy M. Cifelli, Georgia Kostas, Il‐Young Kim

The adult RDA is defined as the average daily level of intake sufficient to meet the nutrient requirements of nearly all healthy people. The RDA for protein for adults ≥18 y of age (0.8 g/kg) has been essentially unchanged for >70 y. …

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USDA provides new and updated meat nutrient data and applications, through university and industry collaborations

Janet M. Roseland, J.R. Williams, Quynhanh Nguyen, Pamela Pehrsson et autres

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Protein, fat, moisture and cooking yields from a U.S. study of retail beef cuts

Janet M. Roseland, Quynhanh Nguyen, J.R. Williams, Larry W. Douglass et autres

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Nutrient database improvement project: Separable components and proximate composition of raw and cooked retail cuts from the beef loin and round

R. J. Acheson, Dale R. Woerner, J. N. Martin, K. E. Belk et autres

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Fat and Cholesterol Values for ‘Lean’ Beef Cuts

Janet M. Roseland, J.R. Williams, Quynhanh Nguyen, Larry W. Douglass et autres

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Effects of quality grade, yield grade, gender, and cattle type on the nutrient composition of retail cuts from the beef loin and round

R. Acheson, Dale R. Woerner, K. E. Belk, T. E. Engle et autres

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A Macadamia Nut-Rich Diet Reduces Total and LDL-Cholesterol in Mildly Hypercholesterolemic Men and Women

Amy E. Griel, Yumei Cao, Deborah Bagshaw, Amy M. Cifelli et autres

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BOLD (Beef in an Optimal Lean Diet) Effects on Established and Emerging Cardiovascular Disease (CVD) Risk Factors: Study Design and Planning

Michael A. Roussell, Amy M. Cifelli, Deborah Bagshaw, Sheila G. West et autres

Several clinical trials have shown that the incorporation of lean red meat in a Step I or AHA diet does not attenuate the reduction of traditional risk factors for cardiovascular disease (CVD). However, epidemiologic data consistently correlates increased red meat consumption with …

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