Diets low in animal fat may lead to stunted growth

This post features a synopsis on a study published in the American Journal of Clinical Nutrition 2000 Nov;72(5 Suppl):1354S-1360S and a recipe for buffalo strip steak.

Study title and authors:
Fat intake during childhood: metabolic responses and effects on growth.
Uauy R, Mize CE, Castillo-Duran C.
Instituto de Nutrición y Tecnología de los Alimentos (INTA), University of Chile, Santiago, Chile. uauy@abello.dic.uchile.cl

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/11063477
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Uauy notes that dietary fats are considered the most important energy source in the infant diet and are necessary for normal growth and physical activity. Human milk, in which most of the energy is present as fat, provides a relatively high cholesterol intake.

The study investigated the effects of total food consumed and amount & types of fat consumed, on growth indexes of children under 6 years of age in Latin America.

The study found that the lack of availability of dietary animal fat, was associated with being underweight and for having a low birth weight.

Uauy concluded that the results of the study suggest, diets that provide less than 22% of energy from fat and that are low in animal fats may lead to stunted growth.

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Recipe of the day

Buffalo Strip Steak with Veggies and Bacon

Ingredients:

Buffalo Strip Steak (6oz)                                                                      Food Mall: Buffalo Strip Steak

Bacon (2-3 slices), cut into 1" slices

Broccoli or Asparagus

Sea Salt and Black Pepper

Instructions:
Preheat oven to 415F

Season buffalo w/sea salt (very lightly since you're using the bacon) and pepper.

Heat an oven-proof pan over medium-high heat. Add bacon slices and cook until fat is rendered and bacon is browned.

Sear the buffalo until a crust forms, about 2 minutes. Flip and then transfer to the preheated oven.

Cook until medium-rare, 5-7 minutes.

Remove from oven and transfer to a plate. Leave the bacon in the pan and add the veggies. Toss to coat and transfer the pan back into the oven. Cook until veggies begin to caramelize, 5-7 minutes depending on the veggie and size.

Remove the pan from the oven, transfer the veggies to your plate, and while the pan is still hot, give the meat a final searing.

Serve and enjoy!