Healthy Wagyu Benefits
- Heart-healthier dietary fat is lower in saturated fat and cholesterol.
- Higher in omega monounsaturated fatty acid (MUFA).
- Helps lower “bad” LDL cholesterol.
- Helps increase “good” HDL cholesterol.
- May reduce cardiovascular risk factors.
The differences between standard and Wagyu beef have been well established by research in the U.S. and abroad. Wagyu cattle have been extensively studied in Japan and in the United States, and university studies have shown that marbling in Wagyu beef has a composition that is significantly lower in saturated fat and cholesterol and higher in omega monounsaturated fatty acid. (USDA post entitled Excellence in Taste and Flavor: American Kobe Style Beef, by Larry Meadows, special Assistant to the Deputy Administrator, AMS Livestock, Poultry and Seed Program in Food and Nutrition.)
Highly marbled Wagyu beef has higher proportions of monounsaturated fatty acid (MUFA) due to higher concentrations of oleic acid. MUFAs have little effect on total cholesterol. They are heart-healthy dietary fat because they can lower low-density lipoprotein (LDL)-cholesterol while increasing high-density lipoprotein (HDL)-cholesterol. Clinical trials have indicated that highly marbled Wagyu beef does not increase LDL-cholesterol. This review also emphasizes that high oleic acid beef such as Wagyu beef might be able to reduce risk factors for cardiovascular disease. (U.S. National Library of Medicine article entitled Characteristics and Health Benefit of Highly Marbled Wagyu and Hanwoo Beef.)
The Healthful properties in Wagyu beef help lower “bad” cholesterol and increase “good” cholesterol, which are described as follows: LDL (low-density lipoprotein, “bad”) cholesterol builds up on the walls of blood vessels; these buildups are called “plaque.” Plaque narrows the vessel and can lead to blockage of blood flow to the heart which can lead to pain and heart attacks. HDL (high-density lipoprotein, “good”) cholesterol absorbs cholesterol and carries it to the liver where it is removed from the blood. [Centers for Disease Control and Prevention (CDC) article entitled LDL and HDL Cholesterol: “Bad” and “Good” Cholesterol.)