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Dripping

Dripping is the fat and juices rendered from meat during cooking, typically collected from roasting beef or pork and solidified for later use as a cooking medium or spread.^[1] Primarily associated with British cuisine, it consists of the oily substance exuded by meat under heat, often clarified to separate pure fat from flavorful residues.^[2] Historically, dripping has been utilized since the practice of roasting meat emerged, serving as a valuable byproduct in households where no part of the animal was wasted, particularly during periods of scarcity like wartime rationing in the 20th century.^[3] In England, it gained prominence in the 19th century as an accessible fat for frying, baking, and basting, prized for its high smoke point and robust flavor that enhances dishes such as roast potatoes or Yorkshire puddings.^[3] Dripping differs from tallow, which is rendered from suet—the hard fat surrounding organs—while dripping incorporates softer fats and pan juices from muscle tissue.^[4] Culturally, bread spread with cold dripping, seasoned with salt, represents a simple yet cherished comfort food in working-class British traditions, evoking nostalgia for post-war austerity meals.^[5] Its use declined mid-20th century amid promotion of vegetable oils but has seen a resurgence in recent years, driven by preferences for stable, animal-derived fats over processed alternatives, with sales of beef dripping notably increasing in the UK.^[6] This revival aligns with empirical observations of animal fats' satiating properties and resistance to oxidation during high-heat cooking, challenging earlier dismissals based on selective health narratives.^[7]

Definition and Characteristics

Composition and Forms

Beef dripping consists primarily of triglycerides extracted from beef suet, the hard fat surrounding the kidneys and loins of cattle, rendered during the roasting process. This fat solidifies upon cooling, forming a white to pale yellow substance that may incorporate meat juices, trace proteins, and gelatin from connective tissues, contributing to its textured consistency. Chemically, it comprises approximately 50% saturated fatty acids, including palmitic (C16:0) and stearic (C18:0) acids, alongside 45% monounsaturated fats like oleic acid and minor polyunsaturated components.^[8]^[9] Dripping exists in several forms depending on processing: unclarified pan drippings, which retain impurities like browned bits and juices for immediate use; semi-refined versions strained to remove solids; and fully clarified, akin to tallow but less purified, achieved by melting and skimming. Clarification extends shelf life by reducing water content and oxidative susceptibility, while unclarified forms preserve a richer beef essence. Its sensory profile includes a golden hue when fresh, a characteristic beefy aroma from volatile compounds like aldehydes, and a waxy texture at room temperature.^[10]^[11] The material's stability stems from its high saturated fat proportion, conferring a smoke point of approximately 400°F (204°C), suitable for high-heat applications without rapid degradation. This thermal resilience arises from the low presence of polyunsaturated fats prone to oxidation.^[12]^[13]

Distinction from Tallow and Other Fats

Dripping differs from tallow primarily in sourcing and refinement: it consists of fat rendered during the roasting of beef cuts, capturing pan juices, meat residues, and flavor compounds, whereas tallow is produced by thoroughly rendering suet—the hard fat encasing beef kidneys and loins—yielding a purer, more homogeneous product devoid of such adjuncts.^[4]^[14] This distinction arises from processing origins, with dripping often derived from subcutaneous or miscellaneous beef fats that solidify softer at room temperature due to residual moisture and impurities, in contrast to tallow's firmer texture from extended purification.^[14]^[15] Both dripping and tallow exhibit a fatty acid composition characteristic of bovine lipids, featuring approximately 50% saturated fats—including elevated stearic acid levels (20-30%) that confer metabolic neutrality—and 40-45% monounsaturated fats, primarily oleic acid, with minimal polyunsaturated content under 5%.^[16]^[17] This profile sets them apart from lard, a porcine-derived fat with roughly 40% saturated fats, higher monounsaturated oleic acid (45-50%), and greater polyunsaturated fractions (10-15%), rendering lard more prone to oxidation.^[16]^[18] Unlike ghee, which originates from clarified dairy butter and retains shorter-chain saturated acids like butyric (3-4%) alongside palmitic and oleic but excludes ruminant-specific beef triglycerides, dripping and tallow provide a denser, beef-centric saturation suited to thermal stability.^[18]^[19] The incomplete separation in dripping preserves volatile aroma compounds and proteins from roasting, intensifying beef-specific savoriness but introducing elements that elevate susceptibility to hydrolytic or oxidative degradation relative to tallow's refined isolation, where removal of non-lipid matter enhances long-term purity without flavor dilution.^[20]^[4]

Historical Development

Early Uses in Traditional Cuisine

In medieval European roasting techniques, particularly in Britain, fat collected from spit-roasted meats was captured in shallow dripping pans or stone vessels positioned beneath the hearth to baste the meat during cooking, thereby preventing dryness and maximizing the utilization of animal resources in resource-scarce pre-industrial households.^[21] This practice, evidenced by archaeological finds of ceramic dripping pots designed specifically for fat collection under spits, underscored dripping's role as a byproduct repurposed for moisture retention and flavor infusion through repeated basting cycles.^[22] By the 17th and 18th centuries, British cookbooks formalized dripping's applications beyond basting, integrating it into everyday preparations for its caloric density and natural preservation qualities in eras without widespread refrigeration. Hannah Glasse's The Art of Cookery Made Plain and Easy (1747) explicitly recommended collecting beef or mutton drippings for frying, enriching stews, and preparing "dripping puddings"—a batter-based dish cooked in the fat runoff from roasting joints, which enhanced flavor via meat-derived compounds reacting under heat.^[23] These uses were prevalent in working-class UK diets, where dripping provided a stable, high-energy fat source for spreading on bread or incorporating into puddings and gravies, reflecting regional adaptations in England and Yorkshire for economical meal enhancement.^[24]

Role in Wartime and Post-War Economies

During World War II, the United Kingdom faced severe shortages of imported fats due to naval blockades and U-boat attacks, prompting the Ministry of Food to implement rationing of butter (2 ounces weekly per adult from January 1940), margarine (4 ounces), and other cooking fats (4 ounces) to ensure equitable distribution amid overall fat availability dropping to critical levels.^[25]^[26] Households supplemented these limited allowances by rendering and saving dripping—the fat extracted from roasted meats and bones—which was not subject to direct rationing as a byproduct of domestic cooking, aligning with government thrift campaigns emphasizing waste minimization from available meat rations (1 shilling 10 pence worth weekly per adult from March 1940).^[27]^[28] Dripping sandwiches, spread on bread (unrationed until 1946), became a staple for providing dense caloric energy, with one ounce yielding approximately 252 calories primarily from fat, helping sustain energy needs during labor-intensive war efforts when total daily fat intake often fell below peacetime norms.^[29]^[30] Post-war rationing persisted until 1954—longer than in most Allied nations due to Britain's depleted export economy and reliance on food imports—maintaining dripping's role in household thrift practices as families stored rendered fat in jars for frying and spreading, capitalizing on its high yield from minimal meat purchases.^[31] Into the 1950s and early 1960s, amid ongoing austerity and a cultural emphasis on "make do and mend" inherited from wartime, dripping remained cheaper than emerging imported vegetable oils, which faced currency constraints and higher distribution costs, enabling efficient resource use in working-class homes where every scrap of animal fat maximized caloric output without additional expenditure.^[32]^[33] This practice underscored dripping's economic utility in conserving scarce proteins and fats, as rendering from bones and trimmings prevented waste in an era when meat remained rationed until July 1954 and overall food self-sufficiency lagged.^[34]^[35]

Decline and Marginalization in the Late 20th Century

The decline of beef dripping as a staple cooking fat in the United Kingdom accelerated during the 1970s and 1980s, driven primarily by institutional dietary recommendations that vilified saturated animal fats based on Ancel Keys' lipid hypothesis, which posited a causal link between saturated fat intake and coronary heart disease mortality from selectively analyzed observational data across seven countries.^[36] This hypothesis, introduced in 1953 and amplified through Keys' influence on bodies like the American Heart Association, informed the 1977 U.S. Senate Select Committee on Nutrition's guidelines, which advised reducing saturated fat consumption to no more than 10% of caloric intake, a stance echoed in UK policy via the 1984 COMA report promoting polyunsaturated vegetable fats over animal-derived ones despite the absence of randomized controlled trials establishing causation.^[37] Dripping, rich in saturated fats from beef suet, became emblematic of these targeted fats, with per capita animal fat availability in Europe—predominantly from sources like dripping—falling from levels slightly exceeding vegetable oils in the early 1960s to reversal by the 1990s as observational correlations were elevated over mechanistic evidence.^[38] Industry dynamics compounded this shift, as post-World War II agricultural subsidies in the U.S. and Europe boosted production of cheap seed oils like soybean and corn, which flooded markets and undercut traditional animal fats; by the 1970s, soybean oil output had surged due to price supports, enabling widespread adoption in processed foods and home cooking at fractions of the cost of rendered beef fat.^[39] In the UK, dripping sales correspondingly plummeted as manufacturers reformulated products with hydrogenated vegetable shortenings marketed as "heart-healthy" alternatives, ignoring early trials like the 1960s Minnesota Coronary Experiment, where replacing saturated fats with vegetable oils failed to reduce cardiovascular events and hinted at potential harm—findings suppressed until reanalysis decades later.^[40] This economic pivot aligned with low-fat orthodoxy, rendering dripping a niche byproduct rather than a pantry essential, even as global lipid supply trends showed a convergence toward vegetable oils comprising over 70% of added fats by 2000.^[41] Culturally, mainstream media and public health campaigns portrayed dripping as archaic and risky, associating it with post-war austerity rather than nutritional merit, which marginalized its use in favor of industrially processed margarines and oils despite the lipid hypothesis's reliance on confounded ecological data rather than isolated causal mechanisms.^[42] The 1990s UK BSE crisis further stigmatized beef products, including dripping, through export bans and consumer aversion, accelerating the displacement of animal fats amid a broader narrative prioritizing polyunsaturated fats without robust interventional proof of superiority.^[34] Academic and media institutions, often aligned with prevailing low-fat paradigms, amplified these views, sidelining counter-evidence from metabolic studies showing stable lipid profiles with traditional fats, thus entrenching dripping's obsolescence by century's end.^[43]

Production Methods

Rendering Process

The rendering of dripping, the solidified fat obtained primarily from beef, involves separating pure lipid from connective tissues, meat residues, and moisture through controlled heating, a process grounded in the physics of fat melting at approximately 40–50°C (104–122°F) while proteins denature at higher temperatures.^[44] In home settings, dripping is commonly collected directly from pan residues after roasting beef; the fat is poured off while hot, strained through cheesecloth or a fine mesh to remove solids, and refrigerated to solidify, yielding a product with minimal impurities if performed promptly to limit oxidation.^[45] This method prioritizes low-heat separation to preserve stability, as temperatures exceeding 110–140°C (230–284°F) can initiate lipid peroxidation, reducing shelf life.^[44]^[45] For higher yields and purity, especially from raw suet (the hard fat around beef kidneys), home renderers chop the fat into small pieces and employ either dry or wet methods. Dry rendering heats the fat directly in a pot or oven at 110–120°C (230–250°F) for several hours, stirring to separate melted fat from cracklings (residue solids), which are skimmed or strained out; this technique maximizes flavor retention but risks lower yields due to incomplete extraction from tissues.^[46] Wet rendering adds water (typically 1–2 tablespoons per pound of fat) to the initial mixture, simmering at similar low temperatures to facilitate even melting and float impurities for easier skimming, resulting in purer fat with reduced bacterial carryover risks from source materials.^[47]^[46] Both approaches emphasize slow heating to achieve separation without scorching, with final straining through multiple layers of cloth ensuring clarity and yield optimization—typically 60–80% recoverable fat by weight from suet.^[47] Commercial production scales these principles using industrial kettles or continuous cookers to simmer suet at around 121°C (250°F), continuously agitating to separate fat via centrifugation or settling, followed by filtration to remove impurities and prevent oxidation through vacuum degassing or antioxidant addition where permitted for edible grades.^[48] This controlled environment ensures high throughput and purity, distinguishing edible dripping from lower-grade tallow by stricter sanitation and temperature monitoring. Safety considerations include rapid cooling post-rendering to below 4°C (39°F) to inhibit bacterial proliferation, as residual moisture in fat can harbor pathogens like Salmonella if not evaporated during processing or if contamination occurs afterward.^[49]^[50] Proper rendering temperatures achieve thermal kill steps, but post-process handling demands hygiene to mitigate risks from fat's protective matrix against heat.^[50]

Storage and Shelf Life

Properly rendered and strained beef dripping, with minimal residual moisture and solids, maintains stability through its predominantly saturated fatty acid profile, which resists oxidation better than unsaturated fats. Stored in an airtight container in a cool, dark place at room temperature (around 15-20°C), it retains quality for up to 12 months, as low water activity (typically below 0.3 after thorough rendering) inhibits microbial growth while saturation limits auto-oxidation.^[51]^[52] Refrigeration at 4°C extends shelf life to 6-18 months by further decelerating hydrolytic and oxidative reactions, though optimal duration depends on initial purity and container sealing to exclude oxygen.^[51] Freezing at -18°C permits indefinite preservation with minimal flavor or textural loss upon slow thawing, as the solid state halts diffusion-dependent degradation processes.^[52] Spoilage primarily arises from rancidity, characterized by off-odors and flavors due to peroxidation of minor unsaturated components (e.g., oleic acid traces), accelerated by heat, light, or metal ions. Causal mitigation includes straining to reduce initiators, airtight packaging to limit oxygen, and addition of natural antioxidants like salt (enhancing ionic stability) or endogenous vitamin E (tocopherols), which scavenge free radicals and extend induction periods by 20-50% in stability assays.^[53]^[54] Oxidative stability tests indicate beef dripping outperforms many non-hydrogenated seed oils, with peroxide values remaining below 5 meq/kg after 20 hours at 110°C in Rancimat assays, versus 10-20 meq/kg for soybean oil, underscoring its inherent longevity without synthetic stabilizers.^[55]^[56]

Culinary Applications

Traditional Recipes and Dishes

![Beef dripping (mucky fat)][float-right] Yorkshire pudding, a staple accompaniment to roast beef in English cuisine, relies on beef dripping for its preparation. The batter, composed of eggs, flour, and milk, is poured into hot tins preheated with dripping, which leverages the fat's high smoke point—around 400°F (204°C)—to rapidly generate steam, causing the pudding to rise dramatically and form a crisp, hollow shell while retaining a soft interior. This method was first documented in 1737 as "a dripping pudding" in The Whole Duty of a Woman, where the recipe instructs cooking the batter beneath roasting meat to capture falling fat, ensuring even flavor infusion and structural integrity through the fat's ability to conduct heat efficiently without burning.^[57]^[58] Dripping toast emerged as a simple yet nutrient-dense dish, particularly during World War II rationing in the UK, where preserved beef fat from Sunday roasts was spread thickly on bread slices, often seasoned with salt for enhanced savoriness. This preparation maximized the dripping's concentrated meaty residues, providing essential calories—approximately 100 per tablespoon—and a rich, umami profile from natural glutamates in the rendered juices, making it a favored comfort food amid food shortages from 1939 to 1945.^[59]^[27] For frying potatoes or chips, traditional recipes employ beef dripping in a deep pan or fryer, where its saturated fat composition resists oxidation at frying temperatures of 350–375°F (177–190°C), yielding fries with superior crispness and golden color via promoted Maillard browning reactions that develop complex, roasted flavors. Similarly, roast potatoes parboiled then tossed in hot dripping achieve fluffy interiors encased in crunchy exteriors, a technique rooted in British Sunday roasts where the fat's non-stick properties and flavor-carrying capacity elevate the dish's textural contrast and beefy undertones.^[60]^[61]

Advantages in Cooking Techniques

Dripping's composition, featuring approximately 50% saturated fats, confers exceptional thermal stability for high-heat cooking methods such as frying and roasting. This stability enables it to maintain integrity up to a smoke point of 400–420°F (205–215°C), resisting oxidative breakdown that produces harmful aldehydes and free radicals more prevalent in polyunsaturated vegetable oils during prolonged heating.^[62]^[63] In contrast, oils high in unsaturated fats degrade faster under similar conditions, leading to off-flavors and potential compound formation.^[64] The presence of beef-specific congeners and lipids in dripping enhances flavor transfer through Maillard reactions and lipid oxidation pathways, imparting a characteristic umami depth and richness absent in neutral fats like refined vegetable oils. Empirical sensory studies demonstrate that intramuscular and rendered beef fats elevate perceived palatability, juiciness, and overall flavor intensity in cooked products, with panelists consistently rating fat-influenced samples higher for meaty and savory attributes.^[65]^[66] Dripping's physicochemical properties also support versatility across techniques, including seamless emulsification in pan sauces where its saturated fat profile stabilizes fat-in-water mixtures without separation, and direct substitution for butter at a 1:1 ratio in heated preparations, avoiding curdling due to its higher heat tolerance and lack of milk solids.^[67] This adaptability stems from its semi-solid texture at room temperature and resistance to phase separation under thermal stress.

Nutritional Profile

Macronutrient Breakdown

Beef dripping, rendered from beef fat trimmings, comprises nearly 100% fat, with 0 grams of protein and 0 grams of carbohydrates per serving.^[68]^[69] One tablespoon (13 g) yields 115 calories, entirely from lipid content at approximately 9 kcal per gram.^[70]^[69] The fatty acid composition features 45-50% saturated fats, including palmitic acid (C16:0) at 24-28%, stearic acid (C18:0) at 12-18%, and myristic acid (C14:0) at 2-4%; 40-45% monounsaturated fats, primarily oleic acid (C18:1); and 3-5% polyunsaturated fats.^[16]^[71] This profile reflects data from rendered beef tallow, akin to dripping in purity and origin.^[16] Dietary factors in cattle influence minor components; grass-fed beef fat exhibits conjugated linoleic acid (CLA) levels up to twice those in grain-fed, reaching 0.5-1% of total fatty acids versus 0.2-0.5%.^[72]^[73] Such variability stems from rumen biohydrogenation differences, elevating CLA isomers like cis-9, trans-11 in forage-based diets.^[74]

Micronutrients and Bioactive Compounds

Beef dripping, derived from rendered beef fat, contains trace amounts of fat-soluble vitamins, including retinol (vitamin A), cholecalciferol (vitamin D), tocopherols (vitamin E), and menaquinones such as K2 (MK-4).^[75]^[76] These vitamins are concentrated in the lipid fraction and vary based on the animal's diet and exposure; for instance, grass-fed sources yield higher levels compared to grain-fed conventional beef.^[77]^[78] Laboratory analyses of beef tallow samples indicate vitamin K2 (MK-4) at approximately 0.13 mcg per gram, with vitamin E present at around 0.06 mg per typical serving.^[79]^[80] Vitamin D content in beef fat is influenced by sunlight exposure in pastured animals, with studies showing up to twofold higher concentrations in grass-fed versus conventional sources due to enhanced synthesis in the animal's tissues.^[77]^[78] Per 100 grams, these vitamins typically provide 10-20% of the daily value for adults, though exact figures depend on rendering methods and sourcing.^[75] Among bioactive compounds, beef dripping includes conjugated linoleic acid (CLA), a group of isomers found naturally in ruminant fats at levels of 0.5-1.5% of total fatty acids, elevated in grass-fed beef through dietary grass intake.^[81]^[82] It also features stearic acid, comprising 19-39% of the saturated fatty acid profile in beef tallow.^[83]^[56] These compounds' proportions are verified through gas chromatography analyses of rendered fats from beef suet.^[73] Grass-fed dripping exhibits roughly double the CLA compared to grain-fed equivalents, per compositional studies.^[84]

Health and Scientific Debates

Evidence on Saturated Fats and Cardiovascular Health

A meta-analysis by Siri-Tarino et al. in 2010, reviewing 21 prospective cohort studies involving over 347,000 participants, found no significant association between higher dietary saturated fat intake and increased risk of coronary heart disease (CHD) or overall cardiovascular disease (CVD).^[85] Similarly, a 2015 analysis of 32 observational studies reported no relationship between saturated fat consumption extremes and CHD, stroke, or CVD events.^[86] Randomized controlled trials (RCTs) provide further evidence challenging causal links, with recovered data from the Sydney Diet Heart Study (1966-1973) showing that replacing saturated fats with polyunsaturated vegetable oils increased all-cause mortality by 17.6%, CVD mortality by 36.4%, and CHD mortality by 61.7% in men with recent coronary events.^[87] This trial, involving 458 participants randomized to saturated fat-rich diets versus those emphasizing linoleic acid from safflower oil, underscores that observed harms stemmed from the substitution rather than saturated fats themselves, as the control group maintained habitual animal fat intake without elevated risks.^[87] Among saturated fatty acids in animal fats like dripping, stearic acid (C18:0) exhibits neutral effects on cholesterol metabolism; studies demonstrate it does not raise low-density lipoprotein (LDL) cholesterol relative to monounsaturated oleic acid and may lower total cholesterol when substituting for palmitic acid (C16:0).^[88] Human trials confirm stearic acid's hypocholesterolemic potential, reducing plasma cholesterol levels comparably to oleic acid in diets replacing palmitic acid, with minimal endogenous cholesterol synthesis impact due to rapid conversion to oleic acid via desaturase enzymes.^[89] Early epidemiological foundations, such as Ancel Keys' Seven Countries Study (initiated 1958), faced criticism for selective data presentation; Keys examined 22 countries initially but graphed only seven fitting a linear saturated fat-heart disease correlation, omitting outliers like France (high fat intake, low CHD) and potentially confounding factors including sugar consumption and postwar dietary shifts.^[90] This approach prioritized correlations over comprehensive controls, contributing to overstated causal inferences later contradicted by broader cohort and trial data.^[37]

Comparisons to Vegetable and Seed Oils

Dripping, primarily composed of saturated and monounsaturated fats from beef, exhibits greater thermal stability during cooking compared to polyunsaturated fatty acid (PUFA)-rich vegetable and seed oils such as soybean or corn oil. Empirical heating trials demonstrate that saturated fats like beef tallow generate substantially fewer toxic aldehydes—volatile compounds linked to cellular damage—upon prolonged exposure to high temperatures. For instance, in controlled frying simulations, vegetable oils with high linoleic acid content produced up to 10-fold higher levels of aldehydes like hexanal and nonanal after repeated heating cycles at 180°C, whereas animal fats maintained lower oxidation products due to fewer double bonds susceptible to peroxidation.^[91]^[92] This stability stems from dripping's fatty acid profile, which resists the formation of lipid peroxides that can propagate inflammation when consumed from oxidized seed oils.^[93] Randomized controlled trials further underscore potential causal drawbacks of substituting saturated animal fats with seed oils. The Minnesota Coronary Experiment (1968-73), a double-blind trial involving over 9,000 participants, tested replacing saturated fats with corn oil rich in linoleic acid; initial analyses showed cholesterol reduction but no mortality benefit. A 2016 reanalysis of recovered data revealed that this substitution correlated with increased all-cause mortality, with a 22% higher death risk per 30 mg/dL drop in serum cholesterol, challenging assumptions that lowering cholesterol via PUFA enrichment improves outcomes.^[40] This effect persisted across subgroups, including those with coronary disease, highlighting linoleic acid's potential role in adverse events beyond cholesterol modulation.^[94] Industrial processing of vegetable oils exacerbates risks absent in unprocessed dripping. Partial hydrogenation of seed oils to produce solid margarines and shortenings created artificial trans fats, which elevate cardiovascular risk by disrupting endothelial function and raising LDL oxidation; these comprised up to 40% of some products until global bans post-2000s.^[95] Natural dripping, rendered without chemical alteration, contains negligible trans fats (typically under 4% from ruminant biohydrogenation), avoiding such iatrogenic harms while retaining inherent stability for culinary use.^[96] These contrasts emphasize dripping's empirical advantages in oxidation resistance and avoidance of processing artifacts over refined seed oil alternatives.

Empirical Challenges to Low-Fat Dietary Guidelines

The 1977 Dietary Goals for the United States, formulated by the Senate Select Committee on Nutrition chaired by George McGovern, emphasized reducing dietary fat intake based primarily on observational epidemiological studies, such as Ancel Keys' Seven Countries Study, which selectively correlated national saturated fat consumption with heart disease rates but lacked control for confounding variables like sugar intake and physical activity.^[97] These guidelines prioritized associative data over randomized controlled trials (RCTs), assuming a direct causal pathway from saturated fats to cardiovascular disease (CVD) without robust experimental validation, a methodological weakness later critiqued for overstating correlations as causation.^[98] Subsequent meta-analyses from 2014 onward have empirically challenged the efficacy of fat reduction strategies. A 2014 systematic review and meta-analysis by Chowdhury et al., pooling data from 32 observational studies and 27 RCTs involving over 500,000 participants, found no significant association between dietary or circulating saturated fats and coronary risk, nor evidence supporting guidelines that promote replacing saturated fats with polyunsaturated fats to lower CVD events.^[99] Similarly, a 2015 BMJ meta-analysis by de Souza et al. of 73 cohorts reported that saturated fat intake was not linked to all-cause mortality, CVD, coronary heart disease, stroke, or type 2 diabetes, undermining the premise that broad fat restriction yields cardiovascular benefits.^[100] These findings, derived from higher-quality syntheses of prospective data, highlight how early guidelines overlooked the absence of harm from saturated fats in diverse populations and trial settings, favoring policy consensus over accumulating contradictory evidence. Anthropological observations of populations with high animal fat consumption further illustrate discrepancies between guideline assumptions and real-world outcomes. The traditional Maasai diet, comprising up to 60-70% of calories from saturated fats in milk, meat, and blood, correlated with low clinical rates of atherosclerosis and heart disease in mid-20th-century studies, despite genetic predispositions to high cholesterol, suggesting protective factors like low carbohydrate intake and high physical activity decoupled fats from CVD causality.^[101] Likewise, pre-Westernized Inuit communities, deriving 50% or more of energy from marine and animal fats, exhibited historically low incidences of ischemic heart disease, as documented in autopsy and epidemiological surveys, challenging the universal applicability of low-fat prescriptions derived from Western cohorts.^[102] Institutional endorsements of low-fat paradigms have faced scrutiny for potential conflicts, including industry influences on guideline bodies. The American Heart Association (AHA), which amplified anti-saturated fat messaging, received substantial early funding from Procter & Gamble—the maker of Crisco shortening, a hydrogenated vegetable oil product—in 1948, equivalent to about $20 million today, coinciding with its pivot toward promoting polyunsaturated fats over animal sources.^[37] Such ties, alongside broader academic reliance on epidemiology prone to publication bias and selective reporting, underscore systemic incentives that may have prioritized vegetable oil adoption over neutral reevaluation of animal fats, as evidenced by persistent AHA advocacy despite meta-analytic null findings.^[103] This meta-critique reveals how policy inertia, rather than empirical falsification, sustained low-fat dominance, even as post-hoc data favored context-specific dietary realism over blanket restrictions.

Modern Revival and Cultural Impact

Recent Trends in Usage (2020s)

In the United Kingdom, sales of beef dripping experienced a notable surge beginning in late 2024, attributed to growing consumer aversion to seed oils amid advocacy for traditional animal fats. Retail data indicated soaring demand, with one major supplier reporting increased purchases of beef tallow—synonymous with dripping—since September 2024, driven by claims of seed oils' adverse health effects. This trend aligned with broader adoption of a "MAGA diet" influenced by U.S. figures promoting meat-centric, low-processed eating patterns, leading Britons to revive dripping for frying and roasting.^[6]^[104] In the United States, beef tallow usage similarly resurged, with the market valued at $480 million in 2023, reflecting a 7.6% increase from $446 million in 2018 per industry estimates. Advocacy by Robert F. Kennedy Jr., confirmed as Health and Human Services Secretary, amplified this shift; in March 2025, he publicly endorsed tallow over seed oils on Fox News, citing its use in restaurant frying as superior, which spurred social media discussions and product demand. Whole Foods Market forecasted a "Tallow Takeover" as the top food trend for 2026, highlighting whipped and herb-infused varieties in cooking and skincare, tied to nostalgic and nutrient-dense appeals among keto and carnivore adherents.^[105]^[106]^[107] Culinary practices saw a revival in home rendering of animal fats post-2020, with online tutorials proliferating on platforms like YouTube and TikTok, emphasizing techniques for beef suet to produce stable cooking fats. This coincided with carnivore and keto communities on social media, where influencers demonstrated tallow in meals, linking it to sustained energy and reduced reliance on ultra-processed oils.^[108]^[109] The resurgence stemmed from heightened scrutiny of seed oils during the COVID-19 pandemic, when home cooking exposed processed food dependencies, fueling an anti-seed oil movement that gained traction around 2020 via carnivore advocates and empirical critiques of industrial oils' oxidation and inflammatory potential. Kennedy's "Make America Healthy Again" rhetoric further causalized the shift, positioning animal fats like tallow and dripping as antidotes to chronic disease epidemics allegedly exacerbated by vegetable oil dominance.^[110]^[111]^[106]

Economic and Market Developments

In the United Kingdom, sales of beef dripping experienced a notable surge in early 2025, attributed to consumers increasingly substituting vegetable and seed oils amid campaigns questioning the latter's health effects, particularly those amplified from U.S. sources emphasizing potential inflammatory risks of polyunsaturated fats.^[6] This shift aligns with broader revival in animal-based cooking fats, where dripping—rendered from beef roasting juices—benefits from its traditional role in British cuisine and perceived stability for high-heat applications.^[6] Globally, the beef fat market, which includes dripping and tallow variants, reached an estimated USD 18.3 billion in 2025 and is forecasted to expand to USD 31.3 billion by 2035, driven by a 5.5% CAGR fueled by demand in food processing, cosmetics, and direct consumer cooking.^[112] Beef tallow, a purified form akin to dripping, mirrors this trajectory with market projections from USD 14.2 billion in 2023 to USD 24.7 billion by 2033 at a 5.7% CAGR, supported by rising interest in low-carbohydrate and ancestral diets that prioritize saturated animal fats over refined alternatives.^[113] Search volume for beef tallow surged 267% year-over-year through March 2025, indicating heightened consumer awareness and retail experimentation.^[114] Supply dynamics present challenges, as escalating edible demand coincides with diversions of animal fats to biofuels; for instance, U.S. imports of processed animal oils doubled to 3 billion pounds from 2022 to 2023, partly from non-food uses, while Brazilian tallow exports for similar purposes rose 377% in early 2024.^[115]^[116] In Europe, the broader fats and oils sector anticipates 3.35% CAGR growth to USD 34.89 billion by 2030, with animal fats gaining share in premium segments despite competition from plant-based oils.^[117] Rendered animal fat production supports this, with global rendered products valued at USD 22.97 billion in 2024, projected to reach USD 29.45 billion by 2033.^[118] Major retailers like Whole Foods have spotlighted beef tallow as the top trend for 2026, signaling sustained market maturation.^[119]

References

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DRIPPINGS | definition in the Cambridge English Dictionary
the fat that has come out of meat during cooking: beef drippings. SMART Vocabulary: related words and phrases Fats & oils in food & cooking.
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From Longman Dictionary of Contemporary Englishdrippingdrip‧ping1 /ˈdrɪpɪŋ/ noun [uncountable] DF British English the oily substance that comes out of meat ...
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Jun 4, 2019 · “As long as we've been roasting meat, we've been eating the fats coming off it,” Gray says. “And in the early 19th century, dripping was a great ...
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Aug 20, 2025 · Beef dripping is the fat that naturally renders from beef during the cooking process. When you roast a joint of beef or cook beef in a pan ...
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Dripping, usually beef, is animal fat from cow or pig carcasses, used for cooking, especially in British cuisine, and frying.
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Apr 20, 2025 · Sales of beef dripping are soaring as Britons ditch cooking oils amid a US campaign over their alleged negative health impact.<|separator|>
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Feb 28, 2022 · 50% saturated fatty acids. · 45% monounsaturated fatty acids · 5% polyunsaturated fatty acids (including omega 3, omega 6 and CLA or conjugated ...
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Calories in Dripping, beef | CalorieKing (United Kingdom)
Saturated Fat, 50.6 g, 253%. Trans Fat, 4.4 g. Polyunsaturated Fat, 2.4 g ... Where do the calories in Dripping, beef come from? 100.0% Fat 875 cal. Popular ...
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Jan 23, 2020 · Do you know your tallow from your dripping? Your suet from your shortening? Here we explain the differences between the different types of beef
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Beef dripping is back in the kitchen, but is it any good for you? - Yahoo
May 25, 2025 · The fatty liquid that drips off a roasting beef joint and collects in the tin is beef dripping in its simplest form. It's also made by gathering ...
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Feb 9, 2020 · Another plus is that dripping has a very high smoke point of 250 C (480 F) and a very high flash point of 290 C (550 F.) Fish and chip fans ...
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https://tassietallow.com.au/pages/faq
[15]
https://nture.co.uk/blogs/news/what-is-the-difference-between-beef-dripping-and-tallow
[16]
Fatty Acid Profiles Table - TestDiet
Fatty Acid Profiles of Commonly Used Fat Sources in Laboratory Animal Diets ; Beef Tallow, 49.8, 41.8 ; Butter, 50.9, 22.2 ; Cod liver Oil, 20.8, 46.4 ; Lard, 40.5 ...
[17]
Fatty Acid Analysis of Grass-fed and Grain-fed Beef Tallow
Jan 21, 2014 · Grass-fed beef is often promoted as healthy because of a lower saturated fatty acid content. But saturated stearic acid was 36 percent higher ...
[18]
Tallow vs Lard, Oil, Ghee, and Beyond: Know the Differences
Lard comes from pork, while tallow comes from beef. Tallow is better for frying, and lard for baking, with different scents and flavors.Tallow vs Lard · Suet vs Tallow · Ghee vs Tallow · Beef Tallow vs ButterMissing: dripping | Show results with:dripping
[19]
Ghee Instead Of Lard: 4 Best Reasons Ghee Is A Safer Choice - Milkio
Ghee has a higher smoke point, is more versatile, more digestible, has a rich nutritional profile, and a longer shelf life than lard.<|control11|><|separator|>
[20]
https://nture.co.uk/blogs/news/is-beef-dripping-the-same-as-tallow-the-truth-you-need-to-know
[21]
Medieval culinary glossary: rost, the roast and roasting iron
Mar 17, 2023 · The fat from roasting was collected to baste the meat as it cooked, thus keeping it moist. Shallow utensils, stone vessels sunk into the hearth, ...
[22]
[PDF] Roast It and Save the Juice! Medieval Ceramic Dripping Pots ... - RCIN
To sum up, the main use of dripping pots was to collect fat from meat while roasting it on spit. Un- doubtedly, they may have been used also for other.
[23]
Yorkshire Pudding from 1758 | Museum - UARK WordPress
In 1758, the sixth edition of Hannah Glasse's The Art of Cookery was published. ... dripping ... Hannah Glasse's recipe recommends collecting drippings from meat ...
[24]
Yorkshire puddings - The Nosey Chef
Rating 5.0 (1) · 5 hrMar 2, 2021 · ... Art of Cookery made Plain and Easy by Hannah Glasse. Hannah Glasse ... dripping puddings. These days, Yorkshire puddings are served as ...
[25]
What You Need To Know About Rationing In The Second World War
The Ministry of Food was responsible for overseeing rationing. Every man, woman and child was given a ration book with coupons.
[26]
Rationing in World War Two - Historic UK
May 30, 2017 · By 1942 many other foodstuffs, including meat, milk, cheese, eggs and cooking fat were also 'on the ration'. This is a typical weekly food ...Missing: dripping promotion
[27]
Wartime Dripping is Yummy - The 1940's Experiment
Aug 9, 2009 · Drippings have always been collected from cooking meats, mainly beef, lamb or chicken as pigs fat is lard but it's often mixed in the domestic kitchen.
[28]
Ration book - The National Archives
Food rationing was introduced in January 1940. Everybody was issued with a ration book. This contained coupons that had to be handed in to the shops every time ...Missing: beef | Show results with:beef
[29]
1 Oz Of Meat Drippings Nutrition Facts - Eat This Much
1 oz of meat drippings ((lard, beef tallow, mutton tallow)) contains 252 Calories. The macronutrient breakdown is 0% carbs, 100% fat, and 0% protein.
[30]
A sandwich I remember eating back in the 1930s and 1940s during ...
Aug 29, 2025 · A sandwich I remember eating back in the 1930s and 1940s during the war and food rationing times was a lard or dripping sandwich and we'd either ...Missing: Ministry | Show results with:Ministry
[31]
Dripping is one of Britain's forgotten ingredients - now it's making a
Oct 17, 2014 · The fatty, gamey-tasting sludge was spread on toast or used to make ultra-crisp roast potatoes. Then, a few decades ago, saturated fat became ...
[32]
Recycling - A Way Of Life In The 1950s And 1960s - Historic UK
In the UK recycling was a way of life in the 1950s and 1960s. The years of wartime austerity had taught people to 'make do and mend' and not to waste a thing.<|separator|>
[33]
Food Rationing Post WW 2 - Genealogy Ensemble
Apr 8, 2015 · Dripping' was the various fat from animals carefully preserved (no refrigeration in those days) in a crock and kept on the cold, stone floor in ...
[34]
Beef Dripping - Gastro Obscura
Beef dripping is rendered beef fat, a clear liquid when warm, used for roasting potatoes or spread on bread cold, and was used during rationing.Missing: cuisine | Show results with:cuisine
[35]
Nutritious meals from the tiny UK meat ration in WW2 - 1900s.org
Meat was rationed in the UK between March 1940 and 4 July 1954 - that is for almost 15 years! – ending almost ten years after the end of the Second World War.
[36]
The Lipid–Heart Hypothesis and the Keys Equation Defined the ...
Ancel Keys introduced the lipid–heart hypothesis in 1953 which asserted that high intakes of total fat, saturated fat, and cholesterol lead to atherosclerosis.
[37]
A short history of saturated fat: the making and unmaking of a ... - NIH
Dec 8, 2022 · Keys postulated that saturated fat and cholesterol caused heart disease – his diet ... dietary fat recommendations and otherwise declares ...
[38]
Food consumption trends and drivers - PMC - PubMed Central
While animal fats were consumed at slightly higher levels than vegetable oils back in the early 1960s (most notably in Oceania and Europe), reverse trends have ...
[39]
History of Seed Oils in the American Diet - Metabolic Health
Aug 1, 2023 · Keys suggested a strong correlation between dietary saturated fat and heart disease, which opened the door for alternatives like seed oils, ...
[40]
analysis of recovered data from Minnesota Coronary Experiment ...
Apr 12, 2016 · A key component of dietary guidelines has long been to replace saturated fat ... Test of effect of lipid lowering by diet on cardiovascular risk.<|separator|>
[41]
[PDF] OIL FOR FOOD: THE GLOBAL STORY OF EDIBLE LIPIDS
The analyses reveal evidence for a global convergence in lipid availability from 1961 to 2003. (from animal fats to vegetable oils), in addition to a trends ...
[42]
shaping knowledge about 'healthy eating' in the mid-to-late twentieth ...
May 17, 2021 · This article explores the emergence of a 'healthy eating' discourse in mid-to-late twentieth century Britain.
[43]
Ancel Keys and the lipid hypothesis: From early breakthroughs to ...
Mar 2, 2009 · Nicknamed Mr Cholesterol for his discoveries, he advocated for a healthy lifestyle that included a low-fat diet and regular exercise. He retired ...
[44]
How to render beef tallow for frying - ThermoWorks Blog
We want to cook the fat to 230°F (110°C). This temperature ensures that we've cooked a good deal of the water out of the fatty bits, but isn't so high that we' ...
[45]
How To Render Beef Fat - Farmhouse on Boone
Rating 4.6 (26) · 4 hrs 10 minsMar 4, 2024 · Beef fat renders at 130-140°F (54-60°C). This is a process you want to take slow, so maintain this temperature while cooking for several hours.
[46]
Dry Rendering vs. Wet Rendering Tallow - Three Little Goats
Aug 14, 2024 · Dry rendering may yield slightly less tallow compared to wet rendering, as the process doesn't extract as much fat from the connective tissues.
[47]
How to Render Tallow | The Prairie Homestead
From the research I've done, there seems to be two methods: wet rendering (where you add some water to the pot), and dry rendering (no water.) I chose to go ...
[48]
[PDF] AP-42, CH 9.5.3: Meat Rendering Plants
Meat rendering plants process animal by-product materials for the production of tallow, grease, and high-protein meat and bone meal. Plants that operate in ...
[49]
Effects of moisture and temperature on Salmonella survivability in ...
Jun 22, 2021 · High moisture levels introduced to fats after the rendering process can lead to Salmonella presence and growth.
[50]
Thermal Inactivation of Salmonella in High-Fat Rendering Meat ...
Jan 1, 2018 · It has been described that fat content in rendered material entraps bacterial cells and provides a protective insulation effect for thermal ...
[51]
https://parkercountybeefcompany.com/blogs/news/how-long-does-beef-tallow-last
[52]
How Long Does Beef Tallow Last: 5 Beef Tallow Storage Tips
Beef tallow can have a shelf life of up to one year when kept in a cool and dark storage space, far from excessive exposure to air.Missing: dripping | Show results with:dripping
[53]
Rancidity in fats and oils: Considerations for analytical testing
Jan 20, 2023 · Natural antioxidants like tocopherols, rosemary extract, ascorbyl palmitate, etc. are also used to prevent oxidation and maintain the freshness ...
[54]
The Effect of Natural Antioxidants on Quality and Shelf Life of Beef ...
Grape seed extract addition prevented rancidity in enriched ground beef, decreasing the oxidation value without affecting meat colour and odour. The results ...
[55]
[PDF] Study of the Stability of Beef Tallow at High Temperatures and ...
Aug 20, 2013 · Even though beef tallow's inherent stability indicated that it should be highly stable to oxidation, the majority of the analyzed samples ...
[56]
A Saturated Fact: Beef Tallow is Healthy - Hunter & Gather
Nov 26, 2024 · Beef tallow (dripping) is high in saturated fat. ... What you want from beef tallow is its stability and resistance to oxidation when heated.
[57]
The History of Yorkshire Pudding
Later, Hannah Glasse – another Londoner – published her 'Art of Cookery Made Plain' in 1747 and renamed the 1737 'dripping pudding' into 'Yorkshire Pudding ...
[58]
Traditional Yorkshire Pudding - The Daring Gourmet
Rating 5.0 (245) · 2 hr 17 minNov 16, 2023 · 4 large eggs ; 1 cup + 2 tablespoons all-purpose flour ; 1 cup whole milk ; 1/2 teaspoon salt ; 1/4 cup beef tallow (called beef dripping in the UK) ...
[59]
Its Rationed - Just how did we manage in Trowbridge? - BBC
Jul 4, 2004 · The dripping from the various meat products was also carefully preserved. Dripping toast was then on the menu. There seemed to be a ...
[60]
The BEST Crunchy Beef Roast potatoes - Tiffin And Tea
Rating 5.0 (4) · 1 hr 20 minNov 11, 2022 · These are the BEST roasties flavoured with stock and beef dripping/tallow. They are crispy on the outside with a perfectly creamy fluffy interior.
[61]
Beef Dripping Roast Potatoes - Ardross Farm Shop
Boil potatoes, then steam. Roast in beef dripping at 220C, roughen edges, turn regularly, and drain when crispy. Add garlic and herbs.
[62]
What's a Smoke Point and Why Does it Matter? - Serious Eats
Chart: Smoke Point Index ; Vegetable Oil, 400-450°F/205-230°C · Yes ; Beef Tallow, 400°F/205°C · No ; Canola Oil, 400°F/205°C · Yes ; Grapeseed Oil, 390°F/195°C · Yes.
[63]
Emissions of volatile aldehydes from heated cooking oils
May 1, 2010 · This study suggests that using gentle cooking methods (e.g., stir frying) and using oils low in unsaturated fatty acids (e.g., palm oil or ...Missing: tallow | Show results with:tallow<|separator|>
[64]
The changes in the volatile aldehydes formed during the deep-fat ...
Generally, high amount of aldehydes can be formed during food frying process or oil heating process (Jerković et al. 2007; Ramírez et al. 2004). These aldehydes ...Missing: beef tallow
[65]
The Role of Fat in the Palatability of Beef, Pork, and Lamb - NCBI - NIH
In this paper we describe the role of fat in improving the tenderness, juiciness, and flavor of beef, pork, and lamb and recommend the minimum level of fat ...
[66]
Review Role of lipids in beef flavor development - ScienceDirect.com
May 30, 2025 · This review systematically examined the effects of lipids on beef flavor, based on studies published over the past 20 years, focusing on the ...
[67]
How to Make a Pan Sauce, and How to Fix a Broken One
Scrape up the fond with some liquid, and you've got your sauce, which can then be enriched with butter or cream. It's a fast and easy way to step up your meat ...<|control11|><|separator|>
[68]
Nutrition Facts for Beef Tallow
A pie chart showing the macro nutrient components for Beef Tallow. This food consists of 0% water, 0% protein, 0% carbs, 100% fat, and 0% alcohol. USDA Food ...
[69]
Fat, beef tallow nutrition facts and analysis. - Nutrition Value
Fat, beef tallow contains 115 calories per 12.8 g serving. This serving contains 13 g of fat, 0 g of protein and 0 g of carbohydrate. The latter is 0 g sugar ...
[70]
Calories in Fat, beef tallow - 1 tbsp from USDA - Nutritionix
Feb 22, 2016 · Fat, beef tallow - 1 tbsp. USDA. Nutrition Facts. Serving Size: tbsp (13g grams). Amount Per Serving. Calories 115. % Daily Value*.Missing: composition | Show results with:composition
[71]
[PDF] Beef tallow: Extraction, physicochemical property, fatty acid ...
Sep 5, 2021 · composition of beef tallow is established by a blend of saturated fatty acids (SFAs) including palmitic acid and stearic acid and.Missing: dripping | Show results with:dripping
[72]
Fatty Acid Composition of Grain- and Grass-Fed Beef and ... - NIH
Beef contains functional fatty acids such as conjugated linoleic acid and long-chain fatty acids. This review summarizes results from studies comparing the ...
[73]
Conjugated linoleic acid content of beef differs by feeding regime ...
Grass/forage feeding significantly increases the percent of CLA, mainly cis-9, trans-11, in total fatty acids up to twice that found in grain-finished beef ( ...
[74]
A review of fatty acid profiles and antioxidant content in grass-fed ...
Mar 10, 2010 · Grain-fed beef consumers may achieve similar intakes of both n-3 and CLA through consumption of higher fat portions with higher overall ...
[75]
What Is Tallow? Benefits, Nutrition Facts, Uses and Side Effects
Jul 11, 2025 · Tallow rendered from grass-fed cattle provides some of the following nutrients: Vitamins A, D, K, E and B12; Choline; CLA; Other fatty acids ...
[76]
What is Tallow? Types, Nutrition, and Benefits - Dr. Robert Kiltz
Jun 11, 2021 · Tallow is also generally high in fat-soluble vitamins, including vitamins A, D, E, K2, and others.Beef tallow · Mutton Tallow · Lamb Tallow · Pig & Hog Tallow
[77]
Natural Vitamin D Content in Animal Products - PMC - NIH
Jul 8, 2013 · In meat products, the vitamin D content is dependent on the vitamin D concentration of the processed fresh meat and the fat content. In ...
[78]
Vitamin and mineral content is greater in grass fed beef vs ...
Oct 12, 2022 · The way beef cattle are raised affects the nutritional value of the meat. In fact, grass fed & finished beef contains 2-7x more vitamins, ...
[79]
Vitamins in Beef Tallow Revealed - It's Not What You Heard
Dec 28, 2023 · Grass-fed beef tallow, according to our results, is not a significant source of Vitamin E, with the USDA stating alpha-tocopherol levels at 2.7 ...
[80]
Beef dripping Nutrition Facts - CheckYourFood
High in monounsaturated fats and contains a balance of different saturated fats that many now say makes this unpopular ingredient good for you. Find out more.
[81]
Conjugated Linoleic Acid (CLA) in Animal Production and Human ...
Jan 3, 2023 · Grass fed beef tends to have small increases in CLA compared to grain fed. However, if grass fed beef are finished on higher grain diets ...<|separator|>
[82]
Conjugated linoleic acid-enriched beef production - PubMed
Feeding cattle linoleic acid-rich oils for extended periods of time increases the CLA content of beef.
[83]
Role of beef and beef tallow, an enriched source of stearic acid, in a ...
Beef tallow is hypercholesterolemic compared with fats containing less cholesterol-raising saturated fatty acid.<|separator|>
[84]
Grass Fed Beef Rich in conjugated linoleic acid CLA
Meat and dairy products from grass-fed ruminants are the richest known source of another type of good fat called “conjugated linoleic acid” or CLA.
[85]
Meta-analysis of prospective cohort studies evaluating the ... - NIH
Objective: The objective of this meta-analysis was to summarize the evidence related to the association of dietary saturated fat with risk of coronary heart ...
[86]
Saturated and Trans Fats and Mortality, CVD, and Diabetes
Aug 28, 2015 · Prospective cohort studies have shown no relationship between coronary heart disease (CHD), stroke, or CVD and extremes of intake of saturated ...<|control11|><|separator|>
[87]
evaluation of recovered data from the Sydney Diet Heart Study and ...
Feb 5, 2013 · Advice to substitute vegetable oils rich in polyunsaturated fatty acids (PUFAs) for animal fats rich in saturated fatty acids (SFAs) has ...
[88]
Influence of stearic acid on cholesterol metabolism relative to other ...
Stearic acid was shown not to raise low-density-lipoprotein cholesterol relative to oleic acid, which is known to be neutral in its effects on cholesterol ...
[89]
Effect of Dietary Stearic Acid on Plasma Cholesterol and Lipoprotein ...
May 12, 1988 · We conclude that stearic acid appears to be as effective as oleic acid in lowering plasma cholesterol levels when either replaces palmitic acid in the diet.
[90]
Records Found in Dusty Basement Undermine Decades of Dietary ...
Apr 19, 2017 · But in only seven did populations consuming lots of saturated fats have high levels of heart disease, prompting recent accusations of cherry- ...
[91]
Toxic aldehyde generation in and food uptake from culinary oils ...
Mar 11, 2019 · Human ingestion of cytotoxic and genotoxic aldehydes potentially induces deleterious health effects, and high concentrations of these ...<|separator|>
[92]
The thermal oxidation evolution and relationship of unsaturated fatty ...
Studies have shown that when palm, olive, and canola oils are blended, the oxidation stability is significantly improved compared to single oil; soybean, corn, ...
[93]
Experimental Revelations Focused on Toxic Aldehydic Lipid ...
Jan 4, 2022 · A series of research reports focused on dietary lipid oxidation products (LOPs), their toxicities and adverse health effects are critically reviewed
[94]
Re-evaluation of the traditional diet-heart hypothesis - PubMed - NIH
Apr 12, 2016 · Control diet was high in saturated fat from animal fats, common margarines, and shortenings. ... saturated fat with vegetable oils rich in ...
[95]
Trans fat - World Health Organization (WHO)
Jan 24, 2024 · Trans fat is produced industrially by the partial hydrogenation of any liquid oils, in most cases vegetable oils, but also occurs naturally in meat and dairy ...
[96]
Replacements for Trans Fats—Will There Be an Oil Shortage? - PMC
Trans fats are found naturally in low levels in meat and dairy products because of bacterial hydrogenation of cis-unsaturated fatty acids in the stomachs of ...
[97]
Meat Industry on the Diet-Heart Question (1976–1977) | AJPH - apha
Dec 11, 2013 · Perspective: Challenges and Controversial Issues in the Dietary Guidelines for Americans, 1980–2015. Nestle, Advances in Nutrition, 2018.Missing: reliance flaws
[98]
Uncertain Science Leads to Questionable Public Health Policy
Aug 23, 2018 · nature of the dietary data. 2.3. Additional Weaknesses of Evidence ... flaws were obscured when epidemiologists failed to cite decades of ...
[99]
Association of dietary, circulating, and supplement fatty acids with ...
Mar 18, 2014 · Conclusion: Current evidence does not clearly support cardiovascular guidelines that encourage high consumption of polyunsaturated fatty acids ...
[100]
Intake of saturated and trans unsaturated fatty acids and risk of all ...
Aug 12, 2015 · Saturated fats are not associated with all cause mortality, CVD, CHD, ischemic stroke, or type 2 diabetes, but the evidence is heterogeneous with ...
[101]
Dietary Transitions and Health Outcomes in Four Populations
Diet. The traditional Maasai male diet was high in SFA (milk and red meat) and low in carbohydrates with low heart disease rates (85).
[102]
The Secret To The Inuit High-Fat Diet May Be Good Genes - NPR
Sep 17, 2015 · And yet despite the fact that the high-fat Arctic diet may sound like a heart attack waiting to happen, the Inuit tend to have low rates of ...Missing: cardiovascular | Show results with:cardiovascular
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Dietary Fats and Cardiovascular Disease: A Presidential Advisory ...
Jun 15, 2017 · Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease. Am J Clin Nutr. 2010;91 ...
[104]
The meat-eating Maga diet leaving nutritionists at a loss
Apr 21, 2025 · The meat-eating Maga diet leaving nutritionists at a loss. Robert F ... Some warn there are dangers of consuming high-fat foods like beef tallow ...
[105]
Kennedy's confirmation in top US health job could boost beef tallow ...
Feb 14, 2025 · The market for beef tallow was worth an estimated $480 million in 2023, up from $446 million in 2018, according to the North American Renderers Association.
[106]
RFK Jr. and social media drive beef tallow market surge
Aug 27, 2025 · Kennedy commended Steak 'n Shake for using beef tallow rather than vegetable or seed oils in March 2025 on the Fox News show “Hannity,” fueling ...
[107]
Whole Foods Market Forecasts the Top Food and Beverage Trends ...
Oct 8, 2025 · Whole Foods Market predicts 2026 the year of fiber frenzy, fine-dining freezer finds, and an uptick in tallow. These and more are set to ...
[108]
How to Render Fat the EASY WAY (Beef, Deer, Pork, Chicken, Bear)!
Nov 16, 2023 · - Step by Step Tutorial for How to Render Pork Fat. Mary's Nest•97K views · 13:28. Go to channel · Why everyone is cooking with animals fats ...Missing: home spike post- 2020
[109]
The carnivore is back. Are vegan brands out? - Vogue Business
Dec 5, 2024 · In a TikTok shared with her 11 million followers, influencer Nara Smith is seen adding beef tallow, an animal fat, to her homemade moisturiser ...Missing: keto adoption dripping 2020s<|separator|>
[110]
The Seed Oil Panic: When Internet Hysteria Meets Actual Science
Aug 3, 2025 · What's Really Going On Here. The anti-seed oil movement gained steam around 2020, largely thanks to carnivore diet advocates appearing on ...
[111]
Claims that seed oils are harming Americans' health are ... - NPR
Jun 19, 2025 · Health Secretary Robert F. Kennedy Jr. says seed oils - things like soybean, corn and sunflower oils - that they are poisoning Americans.Missing: animal 2020s
[112]
Beef Fat Market | Global Market Analysis Report - 2035
The beef fat market is projected to grow from USD 18.3 billion in 2025 to USD 31.3 billion by 2035, at a CAGR of 5.5%. Solid will dominate with a 53.4% market ...Missing: dripping 2020s
[113]
Beef Tallow Market Size, Share | CAGR of 5.7%
Beef Tallow Market size is expected to be worth around USD 24.7 billion by 2033, from USD 14.2 billion in 2023, growing at a CAGR of 5.7%Missing: dripping 2020s
[114]
Beef Tallow - Trending 267% (March 2025) - Glimpse
Beef Tallow grew 267% over the past year, compared to the year before, putting it at a current volume of 1.9M searches per month, as of last month.Missing: 2020s | Show results with:2020s
[115]
U.S. imports of animal fats, greases, and processed oils surge to ...
Aug 21, 2024 · Processed oil imports doubled to 3 billion pounds from 2022 to 2023 as China emerged as the top supplier. U.S. tallow imports also have ...Missing: dripping | Show results with:dripping
[116]
US Farmers Edged Out by Brazilian Beef Fat Destined for Biofuels
American purchases of Brazilian cattle tallow, a form of waste fat, climbed 377% in the first four months of 2024 from a year earlier. Brazil has accounted for ...Missing: dripping | Show results with:dripping
[117]
Europe Fats and Oil Market Size, Forecast Report, Growth & Outlook ...
Aug 4, 2025 · The Europe Fats And Oil Market is expected to reach USD 29.59 billion in 2025 and grow at a CAGR of 3.35% to reach USD 34.89 billion by 2030 ...
[118]
Rendered Products Market Size & Outlook, 2025-2033
The global rendered products market size was USD 22.97 billion in 2024 & is projected to grow from USD 23.61 billion in 2025 to USD 29.45 billion by 2033.Market Opportunity · Regional Analysis · Europe:-Growing Region
[119]
Whole Foods: Beef tallow tops food trends | TheFencePost.com
Oct 10, 2025 · 1 food trend for 2026. Health and Human Services Secretary Robert F. Kennedy Jr. has promoted beef tallow as an alternative to seed oils.