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The George Mateljan Foundation is a not-for-profit foundation with no commercial interests or
advertising. Our mission is to help you eat and cook the healthiest way for optimal health.
Each and every month at WHFoods, we rely on hundreds of research studies to keep you up-to-date on scientific information about food, nutrition, and health. (For more information about the role of science in our website content, please see Our Approach to Science Research). Among the featured sections of our website are 100 food profiles and 31 nutrient profiles. In terms of scientific review, we make these profiles one of our website priorities. In each of these profiles, you will find a dedicated References section that contains an alphabetized list of key scientific references involving that particular food or nutrient. In order to make all of these key food and nutrient research references available to you in a single place, we created this WHFoods Reference Library. You can use the radio buttons below to start with either Foods or Nutrients. Then simply choose the specific food or nutrient of interest, and click on it to obtain an alphabetized list of key research references.

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Lamb, grass-fed references

  • AL-Numair K, Lewis NM, and Evans S. Omega-3 Fatty Acid Consumption and Food Sources Differ among Elderly Men Living in Coastal and Internal Regions of Saudi Arabia. Pakistan Journal of Nutrition Year: 2005 Vol: 4 Issue: 2 Pages/record No.: 106-111. 2005.
  • Alvarez AJ, Melendez-Martinez IM, Vicario MJ et al.(2014). Effect of pasture and concentrate diets on concentrations of carotenoids, vitamin A and vitamin E in adipose tissue of lambs. Journal of Food Composition and Analysis, In Press, Uncorrected Proof.
  • Barry TN. The feeding value of forage brassica plants for grazing ruminant livestock. Animal Feed Science and Technology, Volume 181, Issues 1—4, 19 April 2013, Pages 15-25.
  • Clayton EH, Hanstock TL and Watson JF. Estimated intakes of meat and fish by children and adolescents in Australia and comparison with recommendations. The British Journal of Nutrition. Cambridge: Jun 28, 2009. Vol. 101, Iss. 12; p. 1731-1735. 2009.
  • D'Alessandro AG, Maiorano G, Kowaliszyn B, et al. How the nutritional value and consumer acceptability of suckling lambs meat is affected by the maternal feeding system. Small Ruminant Research, Volume 106, Issues 2—3, August 2012, Pages 83-91.
  • Economic Research Service. ). Livestock and Meat Trade Data Lamb and mutton: Annual and cumulative year-to-date U.S. trade. U.S. Department of Agriculture, Washington, D.C. Available online at: http://www.ers.usda.gov/Data/MeatTrade/LambMuttonYearly.htm. 2011.
  • Food Safety and Inspection Service. (2007). Food Safety Information: Lamb from Farm to Table. U.S. Department of Agriculture, Food Safety and Inspection Service (FSIS), Washington, D.C. Available online at: http://www.fsis.usda.gov/PDF/Lamb_from_Farm_to_Table.pdf. 2007.
  • Furnols MF, Realini C, Montossi F, et al. Consumer's purchasing intention for lamb meat affected by country of origin, feeding system and meat price: A conjoint study in Spain, France and United Kingdom. Food Quality and Preference, Volume 22, Issue 5, July 2011, Pages 443-451.
  • Jacques J, Berthiaume R, and Cinq-Mars D. Growth performance and carcass characteristics of Dorset lambs fed different concentrates: Forage ratios or fresh grass. Small Ruminant Research, Volume 95, Issues 2—3, February 2011, Pages 113-119.
  • Jutzeler van Wijlen RP and Colombani PC. Grass-based ruminant production methods and human bioconversion of vaccenic acid with estimations of maximal dietary intake of conjugated linoleic acids. International Dairy Journal, Volume 20, Issue 7, July 2010, Pages 433-448.
  • Luciano G, Biondi L, Pagano RI, et al. The restriction of grazing duration does not compromise lamb meat colour and oxidative stability. Meat Science, Volume 92, Issue 1, September 2012, Pages 30-35.
  • Maiorano G, Kowaliszyn B, D'Alessandro AG et al. The . The effect of production system information on consumer expectation and acceptability of Leccese lamb meat. Annals: Food Science and Technology Year: 2010 Vol: 11 Issue: 1 Pages/record No.: 1-5. 2010.
  • Neville BW, Schauer CS, Karges K et al. Effect of thiamine concentration on animal health, feedlot performance, carcass characteristics, and ruminal hydrogen sulfide concentrations in lambs fed diets based on 60% distillers dried grains plu. Journal of Animal Science. Savoy: Jul 2010. Vol. 88, Iss. 7; p. 2444-2455. 2010.
  • Noone EJ, Roche HM, Nugent AP et al. The effect of dietary supplementation using isomeric blends of conjugated linoleic acid on lipid metabolism in healthy human subjects. Br J Nutr. 2002 Sep;88(3):243-51. 2002.
  • Nuernberg K, Fischer A, Nuernberg G, et al. Meat quality and fatty acid composition of lipids in muscle and fatty tissue of Skudde lambs fed grass versus concentrate. Small Ruminant Research, Volume 74, Issues 1—3, January 2008, Pages 279-283.
  • Perlo F, Bonato P, Teira G, et al. Meat quality of lambs produced in the Mesopotamia region of Argentina finished on different diets. Meat Science, Volume 79, Issue 3, July 2008, Pages 576-581.
  • Radunz AE, Wickersham LA, Loerch SC et al. Effects of dietary polyunsaturated fatty acid supplementation on fatty acid composition in muscle and subcutaneous adipose tissue of lambs. J Anim Sci. 2009 Dec;87(12):4082-91. Epub 2009 Aug 28. 2009.
  • Rhind SM, Kyle CE, Telfer G et al. Alkyl Phenols and Diethylhexyl Phthalate in Tissues of Sheep Grazing Pastures Fertilized with Sewage Sludge or Inorganic Fertilizer. Research Triangle Park: Apr 2005. Vol. 113, Iss. 4; p. 447-453. 2005.
  • Ripoll G, Joy M, Munoz F, et al. Meat and fat colour as a tool to trace grass-feeding systems in light lamb production. Meat Science, Volume 80, Issue 2, October 2008, Pages 239-248.
  • Scerra M, Caparra P, Foti F et al. Intramuscular fatty acid composition of lambs fed diets containing alternative protein sources. Meat Sci. 2011 Mar;87(3):229-33. Epub 2010 Oct 23. 2011.
  • Serra A, Macciotta NPP,Mele M et al. Effect of weight of slaughter and feeding regimen on conjugated linoleic acid and trans fatty acid content in lamb meat: a meta-analysis approach. Italian Journal of Animal Science Year: 2010 Vol: 8 Issue: 2s Pages/record No.: 540-542. 2010.
  • Turner KE, Lelesky DP, Cassida KA, et al. Carcass merit and meat quality in Suffolk lambs, Katahdin lambs, and meat-goat kids finished on a grass—legume pasture with and without supplementation. Meat Science, Volume 98, Issue 2, October 2014, Pages 211-219.
  • Turner TD, Karlsson L, Mapiye C, et al. Dietary influence on the m. longissimus dorsi fatty acid composition of lambs in relation to protein source. Meat Science, Volume 91, Issue 4, August 2012, Pages 472-477.
  • Vasta V, D'Alessandro AG, Priolo A, et al. Volatile compound profile of ewe's milk and meat of their suckling lambs in relation to pasture vs. indoor feeding system. Small Ruminant Research, Volume 105, Issues 1—3, June 2012, Pages 16-21.
  • Whitney TR and Lupton CJ. Evaluating percentage of roughage in lamb finishing diets containing 40% dried distillers grains: Growth, serum urea nitrogen, nonesterified fatty acids, and insulin growth factor-1 concentrations and. J. Anim Sci. 2009. 87:4082-4091. doi:10.2527/jas.2009-2059. 2009.
  • Zawadzki F, do Prado IN, and Prache S. Influence of level of barley supplementation on plasma carotenoid content and fat spectrocolorimetric characteristics in lambs fed a carotenoid-rich diet. Meat Science, Volume 94, Issue 3, July 2013, Pages 297-303.
  • Zervas G and Tsiplakou E. The effect of feeding systems on the characteristics of products from small ruminants. Small Ruminant Research, Volume 101, Issues 1—3, November 2011, Pages 140-149.

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