A team of dietary experts studied data from 103 previous scientific papers on red meat and nutrition to produce ‘Micronutrient challenges across the age spectrum: is there a role for red meat in the diet?’ which has been published in the British Nutrition Foundation’s Nutrition Bulletin.
The researchers say that including red meat in a staple diet, whatever your age, can help cut the gap between recommended intakes of essential minerals and the current lower rates for many people, while helping to boost the immune system and stimulate cognitive function.
Long-term health
Dietician Dr Carrie Ruxton, co-author of the report, said:“Meat has long played a central role in the human diet and is now recognised as an important source of high-quality protein and essential micronutrients. The research indicates that even in developed countries such as the UK, with a plentiful food supply, there is evidence of under-consumption of key vitamins and minerals that support long-term health.
“It is notable that many of these are present in red meat, such as iron, vitamin A, vitamin D, selenium, magnesium, potassium and zinc.”
Ruxton has called on manufacturers to include more red meat, instead of chicken, in ready meals and ready-to-eat salad and stir-fry dishes.
Seven-ages
The paper showed red meat’s benefits to individuals across the ‘seven ages’. For Infants and pre-school children, studies show that diets in this age group are low in vitamin A, vitamin D, iron, zinc.
For pre-pubescent children, diets were found to be low in vitamin A, magnesium, iron and zinc. Teenagers’ diets were found to be low in many key nutrients, including vitamin A, vitamin D, iron, magnesium, zinc, selenium and potassium, while the diets of adults of reproductive age (19–50 years) fell short in magnesium and iron, as well as zinc, selenium and potassium. The study also found that pregnant women fail to get enough calcium, magnesium, iron, iodine, selenium and potassium and vitamin D.
Those considered to be middle-aged and older (50 plus) had a better quality diet, but there were still shortfalls in intakes of magnesium, zinc and potassium, while those over the age of 75 had intakes of magnesium, zinc and potassium that were below the recommended nutrient intake.
Meanwhile, carnitine in red meat, when broken down by gut bacteria, can adversely affect the heart, according to a study published in the journal Nature Medicine.
Breaking down carnitine resulted in higher levels of cholesterol and increased risk of heart disease, claimed the US scientists behind the study.