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Article: Burgers: fatty patties vs. extra-lean.
- Article from:
- Science News
- Article date:
- August 10, 1985
CopyrightCOPYRIGHT 1985 Science Service, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Buying extra-lean ground beef is not very effective way to reduce dietary intake of fat and cholesterol, according to nutritionists Kenneth Prusa and Karla Hughes at the University of Missouri at Columbia. Comparing broiled hamburgers made from 100 grams of regular, lean and extra-lean ground beef, their studies show that cholesterol differences among precooked patties level out during broiling. Similarly, they found that fat in the different grinds varied by only 5 percent after broiling, even though they had a threefold precooked difference (regular being 28.5 percent fat by weight, extra-lean 9 percent).
During broiling, the ...