Red Meat Helps Bridge Micronutrient Gap

CUPAR, United KingdomWhile concerns have been raised about the potential impact of red meat on the risk of chronic disease, a new study published in the Nutrition Bulletin suggests integrating red meat into diets across the age spectrum, from infanthood to old age, may help to narrow the present gap between micronutrient intakes and recommendations.

National dietary surveys indicate that UK diets can be low in nutrients typically found in red meat, e.g. vitamin B2, vitamin D, iron, magnesium, zinc, selenium and potassium, particularly among low-income groups, teenagers and females. Therefore, British researchers examined the nutritional challenges from infanthood to old age and to find out if there is still a role for red meat in helping people to achieve their dietary requirements.

They found the diversity in protein sources in current diets are solid, but the range of nutrients supplied by red meat and their high bioavailability may make meat particularly suitable for human diets. They said low intakes of red meat are a marker for iron insufficiency, while inclusion of red meat in the diet is associated with higher mineral intakes. Moderate amounts of lean red meat provide a wide range of important nutrients, without substantially increasing intakes of calories and saturated fatty acids.