Short Communication

Cholesterol concentration in different parts of bovine meat sold in Nsukka, Nigeria: Implications for cardiovascular disease risk

Chukwunonso E. C. C. Ejike¹* and Tufon N. Emmanuel²

¹Departments of Biochemistry, Michael Okpara University of Agriculture, Umudike, PMB 7267 Umuahia, Nigeria

² Departments of Biochemistry, University of Nigeria, Nsukka – Nigeria

*Corresponding author. E-mail: nonsoejikeecc@yahoo.com or ejike.nonso@mouau.edu.ng. Tel: +2348036066777.

Accepted 10 February, 2009

Abstract

Cardiovascular disease (CVD) is a leading cause of mortality globally. Reducing dietary fat and cholesterol intake is central to the reduction in the risk of CVD. In Nigeria and other developing countries, meat is a good source of protein and other nutrients, and its consumption is increasing. This study investigates the cholesterol concentration of ten parts of bovine meat – rib muscle, fore-limb muscle, hind-limb muscle, lungs, large intestine, small intestine, colon, liver, kidney and heart. Standard biochemical methods were used for all assays. The results show that cholesterol concentration was highest in the liver (6.5 ± 0.15 mg/g) and lowest in the large intestine (1.0 ± 0.01 mg/g). Organ meats had more cholesterol per 85 g serving than the daily recommendations of the American Heart Association. Considering that meat has some beneficial effects, we conclude that while bovine meat should not be avoided completely, its consumption (especially bovine organ meats consumption) should be minimized particularly by individuals and populations at risk of CVD and its co-morbid conditions.

Key words: Bovine meat, cardiovascular disease, cholesterol concentration.