Indication: Cholesterol lowering

Source: American Journal of Clinical Nutrition, 2005;81:792-8.

Research: Fifty-two men and women aged 25-70 with hypercholesterolemia were enrolled to participate in a randomized, double-blind, placebo-controlled trial to examine the effects of bovine serum immunoglobulin protein fraction (bIg) derived from USDA-approved beef on lipid indexes. The treatment group received 5 grams bIg for 6 weeks, while the other group received placebo.

Results: Researchers found that there was a significant reduction in total cholesterol at three weeks in the bIg group and the concentration at 6 weeks was significantly different from that in the placebo group. This reduction was largely due to a decrease in LDL cholesterol in the bIg-treated group from baseline and at 6 weeks. Researchers observed no significant changes in the placebo group or in any other lipid indexes or markers associated with hepatorenal or cardiovascular function. As such, they concluded that consumption of bIg appeared to positively modulate the primary lipid indexes associated with cardiovascular disease.