THE HEART OF THE MATTER
a special program of the National Emergency Medicine Association (NEMA) 

Week: 559.2 Guest: Dr. Nilo Cater,Ctr. for human Nutrition, Univ of Texas Southwestern, Medical Center, Dallas Topic: Fat in beef not so bad Producer/Host: Steve Girard

NEMA: Here's looking at beef, kid...coming up...

SPOT: 15 years in the prevention of heart disease, stroke and trauma - the National Emergency Medicine Association. Call 800-332-6362.

NEMA: Dr. Nilo Cater and colleagues at the Center for Human Nutrition of the University of Texas have been looking into the ideal fat makeup for the diet. And I found that beef is not too bad in that department, because the dominant fatty acid is stearic acid...

CATER: All fats are composed of a mixture of fatty acids...you know, you'll have some monos, polys and different types of saturated. And it's whatever the predominant fatty acid is in the fat that determines it's cholesterol raising potential.

NEMA: Dr. Cater says that though stearic acid is similar to palmitic acid, or palm oil, in structure...there's a big difference...

CATER: Stearic acid does not have the properties of the long chain fatty acids. Stearic acid does not raise cholesterol, rather, it's action is more like that of the fatty acids you find in olive oil.

NEMA: So, Dr. Cater assures me a modest portion of beef is still a good choice for my dinner plate... I'm Steve Girard for The Heart of the Matter.