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Implications of low red meat consumption for iron status of young people in Britain

Sigrid Gibson (Director of SiG‐Nurture Ltd, Guildford, UK)
Margaret Ashwell (Director of Ashwell Associates, Ashwell, UK)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 December 2004

Abstract

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.

Keywords

Citation

Gibson, S. and Ashwell, M. (2004), "Implications of low red meat consumption for iron status of young people in Britain", Nutrition & Food Science, Vol. 34 No. 6, pp. 253-259. https://doi.org/10.1108/00346650410568309

Publisher

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Emerald Group Publishing Limited

Copyright © 2004, Emerald Group Publishing Limited