Consuming Grass Finished Lamb Improves Blood Plasma ω-3 Fatty Acid Response Among Healthy Consumers.

The Effect of Consuming Grass Finished Lamb Meat on Omega-3 Blood Response Among Healthy Consumers

This study will investigate the impact of consuming grass-finished lamb meat on blood omega-3 PUFAs and cardiovascular risk factors compared to concentrate-finished lamb meat. Healthy volunteers will consume three portions of lamb meat/week from a grass-finished meat treatment or a concentrate-finished meat treatment for four weeks. Blood samples will be taken at weeks zero and four. The primary outcome is to assess difference in change in omega-3 PUFA concentration in plasma and platelets between treatment groups. The secondary outcome is to assess between groups differences in change in cardiovascular disease risk factors including blood pressure, BMI and lipids among healthy individuals.

Inclusion Criteria:

• Healthy male and female volunteers aged between 18-64 years old.

Exclusion Criteria:

• Participants with a BMI of <18.5 km/m² and greater than >35 km/m².
• Participants who take prescribed medication, including statins to reduce LDL cholesterol, and any form of dietary supplements (excluding vitamin D).
• People who smoke.
• Participants who consume more than two portions of fish per month.