This review summarizes the effects of high-oleic acid oil and high-oleic acid ground beef interventions on risk factors for cardiovascular disease (CVD) in human trials, and also summarizes studies designed to increase the amount of oleic acid (18:1n-9) in beef. In three human trials, high-oleic acid oils and high-oleic acid ground beef increased plasma high-density lipoprotein cholesterol over baseline values or over high-carbohydrate diets. Neither low-oleic acid nor high-oleic acid ground beef increased risk factors for CVD, confirming earlier studies that used high-oleic acid oils. High-oleic acid beef can be obtained from cattle fed a corn-based finishing diet to USDA Grade of USDA Choice or greater; from beef from cattle with Japanese genetics; and from the brisket. Beef from grass-fed cattle contains more n-3 fatty acids than beef from conventionally-fed cattle, but also contains greater amounts of saturated and trans-fatty acids.

这篇综述总结了人类试验中高油酸油和高油酸绞碎牛肉干预措施对心血管疾病（CVD）危险因素的影响，并总结了旨在增加油酸量的研究（18：1n-9 ）中的牛肉。在三项人体试验中，高油酸油和高油酸碎牛肉可增加血浆高密度脂蛋白胆固醇超过基线值或高碳水化合物饮食。低油酸和高油酸绞碎牛肉都不会增加CVD的危险因素，这证实了使用高油酸油的早期研究。高油酸牛肉可从以玉米为基础的日粮饲喂达到USDA Choice或更高的USDA等级的牛获得；来自具有日本遗传基因的牛的牛肉；和从牛the。草饲牛的牛肉比常规饲牛的牛肉含有更多的n-3脂肪酸，但还含有更多的饱和脂肪酸和反式脂肪酸。