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.

Pork helps to significantly increase nonheme-iron absorption

This study was published in the American Journal of Clinical Nutrition 2003 Jan;77(1):173-9

Study title and authors:
Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meat.

Baech SB, Hansen M, Bukhave K, Jensen M, Sørensen SS, Kristensen L, Purslow PP, Skibsted LH, Sandström B.
Research Department of Human Nutrition, The Royal Veterinary and Agricultural University, LMC Center for Advanced Food Studies, Frederiksberg, Denmark.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12499338

The study investigated the effect of small amounts of pork on nonheme-iron absorption from a meal presumed to have low iron bioavailability. In the study iron absorption was measured in 45 women, average age 24 years, who consumed four different meals.

The meals consisted of:
(i) The basic meal: rice, tomato sauce, pea purée, and a wheat roll. (phytate-rich meal low in vitamin C).
(ii) The basic meal + 25 grams of pork.
(iii) The basic meal + 50 grams of pork.
(iv) The basic meal + 75 grams of pork.

The study found:
(a) The meal with 25 grams of pork increased absorption of nonheme-iron by 20% compared to the basic meal.
(b) The meal with 50 grams of pork increased absorption of nonheme-iron by 44% compared to the basic meal.
(c) The meal with 75 grams of pork increased absorption of nonheme-iron by 57% compared to the basic meal.

The findings of the study reveal that small amounts of pork (over 50 grams) significantly increase nonheme-iron absorption from a phytate-rich meal low in vitamin C.

Zinc bioavailability from beef is about fourfold greater than from a high-fiber breakfast cereal.

This study was published in the American Journal of Clinical Nutrition 1993 Dec;58(6):902-7

 

Study title and authors:

Measurement of zinc bioavailability from beef and a ready-to-eat high-fiber breakfast cereal in humans: application of a whole-gut lavage technique.

Zheng JJ, Mason JB, Rosenberg IH, Wood RJ.

Mineral Bioavailability Laboratory, US Department of Agriculture Human Nutrition Research Center on Aging, Tufts University, Boston, MA 02111.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/8249876

This study compared the effects of beef and breakfast cereals on zinc absorption. The study included eight healthy adults who were given foods containing approximately 4 mg (61.2 mumol) zinc as either beef or a high-fiber, ready-to-eat breakfast cereal.

The study revealed that zinc absorption from the high-fiber breakfast cereal was 14.7%, whereas zinc absorption from beef was 55.1%.

The study demonstrates that zinc bioavailability from beef is about fourfold greater than from a high-fiber breakfast cereal.