"The profile of Wagyu marbled beef is very beneficial to human health."
Dr. Tim Crowe, dietician and lecturer, Deakin University School of Exercise and Nutrition Sciences.
|Dr. Crowe states the mono-unsaturated to saturated
fat ratio is higher in Wagyu than in other beef.
"But even the saturated fat contained in Wagyu is different. Forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. So really, the profile of marbled Wagyu beef is more beneficial to human health. It can be described as a healthier type of meat."
Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA). Dr. Crowe says CLA is shown to have potent anti-carcinogenic properties, as well as being an anti inflammatory agent.
"It has a whole raft of potential health benefits - reducing heart disease, diabetes, asthma, body fat gain, and increasing the immune response."
The best sources of CLA are beef and dairy products. Wagyu cattle contain the highest amount of CLA per gram of any foodstuff about 30% more than other beef breeds, due to higher linoleic acid levels.
|Dr. Crowe states, "We are not saying,
for a moment, that eating lots of CLA in Wagyu is going to cure cancer
or diabetes or make you lose weight."
"However, it can already be said that CLA has strong potential for human health benefits in the future."
"By promoting foods naturally high in CLA there are very few negative health effects, but the potential is there for substantial positive