Evidence supporting the use of: Beef Extract
For the health condition: Convalescence

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Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Beef extract has a long history of use in supporting convalescence, dating back to the 19th and early 20th centuries. During this time, beef extract preparations such as Liebig’s Extract of Meat and Bovril were widely recommended for people recovering from illness, surgery, or periods of weakness. The rationale was primarily based on the belief that beef extract provided a concentrated, easily digestible source of nutrition, especially protein and certain minerals, which could help restore strength in the ill or debilitated. Historical medical texts and anecdotal reports often cite its use in hospitals and homes for the convalescent.

However, scientific analysis has shown that beef extract is actually quite low in protein and is mostly composed of water, amino acids, and flavor compounds, with minimal macronutrient content. Clinical trials or modern scientific studies validating its efficacy in accelerating recovery are lacking. The support for its use is, therefore, grounded primarily in tradition rather than robust scientific evidence. While it may provide palatable fluids and small amounts of nutrients, its direct impact on convalescence is minimal compared to more substantial nutritional support. Thus, the evidence rating is low, but its use is well-documented in historical medical practice.

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Products containing Beef Extract

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