The purpose of this paper is to decide whether consumption of red and processed meat is associated with iron intakes and/or iron status among young people in Britain. Data from The National Diet and Nutrition Survey: Young People Aged 4‐18 Years was used. A total of 1,169 respondents completed a seven‐day weighed dietary record and provided a blood sample for iron status. Supplement‐users were excluded. RPM was defined as all red meat, meat products and offal excluding white meat. Found that, among girls, iron intakes were low but RPM was not associated with iron intake; boys were less prone to low iron intakes. Opines that low consumption of red meat has adverse implications for iron status. Dietary advice needs to emphasise the importance of bio‐available iron sources (such as meat) as well as other factors that increase iron bioavailability.
Nutrition & Food Science – Emerald Publishing
Published: Dec 1, 2004
Keywords: Surveys; Diet; Meat; Natural products; Age groups
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