Vol. 530 No. 6
171 Mr. Stanton asked the Minister for Agriculture, Food and Rural Development if his attention has been drawn to the benefits of increasing levels of conjugated linoleic acid in beef, both for producers and consumers; if any research or action is being carried out in this regard; and if he will make a statement on the matter. [4839/01]
I am aware that recent medical research has shown that some non-unsaturated fatty acids such as linoleic acid have been found to be protective against heart disease. To this end Teagasc has examined the potential through which the concentrations of these healthy fatty acids in beef can be increased through different feeding regimes, particularly grass-based diets. This research has concluded that beef produced in this manner could be considered a low fat food and showed a marked increase in conjugated linoleic acid content. Research on the subject is ongoing to assist the production of beef with these pre-defined characteristics.
