990341 Evidence Points to Importance of Meat in Diet

Washington - Red meat plays an important role in a healthful diet by providing more than 10 percent of the Recommended Daily Allowances (RDA) for protein, iron, zinc, niacin, Vitamins B6 and B12, the National Cattlemen's Beef Association (NCBA) said today.

The comments were made Monday before the Dietary Guidelines Advisory Committee, which is revising the 1995 edition of the Dietary Guidelines for Americans, the government's standard for nutritional guidance. The guidelines are revised every five years and the next edition will be released in 2000.

Mary K. Young, M.S., R.D., NCBA director of nutrition research and information, outlined the scientific evidence supporting the importance of red meat in healthful diets.

Young explained that data from the 1995 USDA Continuing Survey of Food Intakes by Individuals (CSFII) confirms that red meat, particularly beef, enhances diet quality. According to the report, beef is the number one source of protein, vitamin B12 and zinc for all Americans, the number two source of vitamin B6 and the number three source of iron, niacin and potassium.

“Meat is a significant source of key nutrients that are deficient in many diets -- especially iron and zinc. The potential nutritional inadequacies of a meatless diet are a major concern,” Young said. “According to the Centers for Disease Control (CDC), iron deficiency is the most common nutritional deficiency in the United States affecting 7.8 million adolescent girls and women of childbearing age, and children aged 1 to 2.

“Iron deficiency can cause developmental delays and behavioral disturbances. In pregnant women, it increases the risk for pre-term deliveries and delivery of low-birthweight babies, according to the 1998 CDC report on iron deficiency anemia,” Young said.

Young added that red meat is one of the best sources of bioavailable iron and zinc. “Heme iron, found only in meat, poultry and fish, is two to three times more absorbable than non-heme iron found in plant-based foods. In addition, the heme iron levels in cooked beef can be as high as 60 to 70 percent, white meat has less than 25 percent,” she said.

Zinc deficiencies are equally prevalent, Young said citing data from CSFII that reports only 26.7 percent of Americans are meeting needs. Zinc deficiencies can result in delayed cognitive and physical development, decreased immunity and taste acuity and can diminish appetite.

When red meat is included in the meal rotation, diet quality is enhanced. Young cited results from the Bogalusa Heart Study showing that the percent of young adults meeting two-thirds of the RDA for vitamin B12, niacin and zinc was greater for those consuming red meat. She also shared results from research published in the Journal of The American Dietetic Association showing that red meat contributes significantly to the energy, protein and micronutrient intake of older Americans.

“It is often what is missing from the diet -- not necessarily what is in the diet -- that has long-term health implications,” Young said. “Americans do need to consume more whole grains, fruits and vegetables, but not at the expense of foods such as red meat, which provide key nutrients deficient in America's diet.”

In addition, Young said data illustrates that few Americans actually meet the recommended number of servings from the Meat Group. According to CSFII, only 52 percent of men and 25 percent of women are eating the recommended number of servings from the Meat Group. On average, Americans eat 2.6 ounces of red meat a day.

“No single food supplies every nutrient. That's why variety is important to the diet,” Young said. “In a small package, red meat provides essential nutrients for Americans, which demonstrates the essential nature of including red meat in a varied diet.”

The National Cattlemen's Beef Association is the marketing organization and trade association for American's one million cattle ranchers and farmers. With offices in Denver, Chicago and Washington, D.C., NCBA is a consumer- focused, producer-directed organization representing the largest segment of the nation's food and fiber industry.

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