When eating high oleophosphate marbling Korean beef, body fat and LDL cholesterol are reduced
Jul 10, 2025
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This is the result of a study on the health improvement effect of Korean beef-based high-fat foods requested by the Korean Beef Self-Support Management Committee to the Chungbuk National University Industry-Academic Cooperation Group (Professor Choi Seong-ho).
The study consisted of clinical trials, animal experiments, literature reviews, and consumer awareness surveys, and comprehensively evaluated the impact of a total of 24 weeks of carbohydrate-restricted diet and high-fat Korean beef consumption on human health indicators.
A 24-week clinical trial of obese risk groups aged 40 to 64 showed that restricting carbohydrate intake significantly reduced body fat, visceral fat, and triglyceride levels and increased some skeletal muscle mass. However, some concerns about muscle loss were also observed due to restricted intake of protein and omega-3.
Since then, the additional intake of high-fat Korean beef rich in oleic acid for 12 weeks showed significant improvement in body composition, such as increased skeletal muscle mass and increased basal metabolism, and in particular, low-density lipoprotein cholesterol (LDL-C) levels, which are closely related to cardiovascular disease, were significantly reduced. In the case of male participants, LDL-C levels are expected to decrease by 15.1 mg/dL on average, which is expected to have a great cardiovascular prevention effect. Through the entire 24-week experiment, various health indicator improvements were confirmed, including a continuous decrease in weight, BMI, and visceral fat, and a significant increase in protein and oleic acid intake.
The results of animal experiments showed a similar pattern. Laboratory mice fed with Korean beef fat had elevated HDL-C levels and increased expression of genes related to fat synthesis (SCD, ACC, etc.) in liver and adipose tissue.
The study has scientifically proven that Korean beef, which has a high marbling index of high oleic acid, is a functional ingredient that can contribute to body fat reduction and cardiovascular health improvement. In addition, if carbohydrate intake is restricted along with Korean beef intake, the effect of preventing sarcopenia can be expected.
We plan to improve the simple dichotomy of marbling = bad, strengthen publicity and continue to promote premium brand strategies to enhance the functionality-oriented image of healthy Korean beef, an official of the Korean Beef Self-help Fund said.
This article was translated by Naver AI translator.
