HEALTH IMPACT OF WAGYU

Recent research has identified the health effects of Wagyu as a great source of essential vitamins, nutrients and higher concentrations of unsaturated (healthy) fats including Omega 6 and Omega 3 oils. Wagyu is higher in fatty acid called conjugated linoleic acid (CLA). CLA has potent anti-carcinogenic properties, as well as being an anti-inflammatory agent.

It is believed that Wagyu has the potential to reduce heart disease, diabetes, asthma, Alzheimer’s, reduce body fat gain and increase immune response. Recent research has found that Wagyu cattle contain the highest amount of CLA per gram of any foodstuff – about 30% more than other beef breeds.

Dr Tim Crowe, a dietician and lecturer, Deakin University of Exercise and Nutrition Sciences, said 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.”