Red meat is a rich source of micronutrients

This study was published in the British Journal of Nutrition 2005 Jun;93(6):933-42

 

Study title and authors:

Consumption of red meat, white meat and processed meat in Irish adults in relation to dietary quality.

Cosgrove M, Flynn A, Kiely M.

Department of Food and Nutritional Sciences, University College Cork, Republic of Ireland.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/16022764

The aim of the study was to examine the association of red meat, white meat and processed meat consumption in Irish adults with dietary quality. The study reviewed the diets of 662 men and 717 women (not pregnant or lactating) aged 18-64 years.

The study found:
(a) Red meat consumers had higher Zinc, niacin and vitamin B₁₂ intakes than did non-consumers.
(b) Red meat consumers also had a lower prevalence of inadequacy of micronutrient intakes particularly for iron, Zinc, vitamin A, riboflavin and vitamins B₆, B₁₂ and vitamin C.
(c) There were no differences in micronutrient intakes between white meat consumers and non-consumers.
(d) Processed meat consumption was associated with lower micronutrient intakes and higher levels of inadequacy of iron, folate and vitamin C intakes, particularly among women.

The study demonstrates that red meat consumers had relatively high intakes of micronutrients, particularly copper, Zinc, thiamine, riboflavin, niacin, and vitamins B₆ and B₁₂. On the other hand, processed meat consumption was associated with poor adequacy of micronutrient intakes.