Picture by _BuBBy_ from USA -
http://commons.wikimedia.org After they have gone through the back-story of to-
day’s lean beef, the reps talk about the BOLD Study, which stands for Beef in an Optimal Lean Diet. BOLD research, conducted by Penn State University and pub- lished in the American Journal of Clinical Nutrition, concluded that people consuming lean beef daily as part of a heart-healthy diet experienced a 10 percent decline in LDL (bad) cholesterol. Before BOLD, the gold standard diet for heart health
was the DASH Diet, which stood for Dietary Approaches to Stop Hypertension. The restrictive eating plan fea- tured vegetables, fruits and low-fat dairy with limited red meat and sweets. While many physicians are still recommending it, Poinsett says that compliance is very low. BOLD, which provides the same LDL-lowering results, allows patients to eat lean beef, thus making it more desirable and easier to follow. “It’s great because we can come to them and say,
‘Look, the DASH Diet doesn’t work just because people are limiting red meat.’ In fact, that was not really even the original intention of the DASH Diet. It was just trans- ferred to that. But studies show patients can enjoy lean beef while lowering their cholesterol,” Poinsett says. “That resonates with them really well for 2 reasons,”
she says. “First, they are tired of giving recommen- dations that their patients don’t want to follow and, therefore, don’t. Second, they are tired of only being able to tell their patients what they cannot do. “Now we are coming to them with something that is evidence-based in research that says, ‘Look, this is
tscra.org
something you get to tell your patients they can do.’” Another study the reps brief the doctors on is a
meta-analysis, a study done to look at all the research that is out there comparing beef to chicken. The results? Beef is just as effective as chicken in
lowering cholesterol. That is huge for the beef industry, since chicken has been the gold standard, other than fi sh, when it comes to heart-healthy protein sources. “But chicken sure doesn’t taste as good,” Poinsett
says. She says that in the few months since the program’s
inception, the reps have spread the research to more than 800 doctors, but the impact is so much greater. “For a physician to make our list, they need to see at
least 300 high-cholesterol patients per month,” she says. “We could potentially reach about 2.5 million people per year just with these 2 reps. In the future, if we can add 2 more reps, that impact will obviously double. “But the impacts of this aren’t just for today and for
this month and this year — they are ongoing. I really think we will see a big shift in the perceptions about beef from this program.”
You don’t want to just go into their offi ce and say, “Hey, you’ve been doing it wrong for 30 years.” That doesn’t go over very well.
October 2016 The Cattleman 141
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