The association between red and processed meat consumption and iron intakes and status among British adults

Abstract

Objective: To examine the association between consumption of red and processed meat (RPM) and iron intakes and status in adults. Design: Further analysis of the Dietary and Nutritional Survey of British Adults, a cross-sectional study of 2197 adults aged 16 -64 years carried out in 1986/7. Subjects and methods: Adults (836 men and 838 women) with serum ferritin measurements, who were not taking iron supplements, were classified into four groups according to RPM consumption (from 7-day weighed records). Iron absorbed was estimated from equations based on haem and non-haem iron and the influence of iron stores. . Men who ate no RPM also had a higher risk of low iron intake. Using an estimate of minimal values for iron losses, there was a twofold difference in the potential risk of negative iron balance between women non-RPM consumers and high RPM consumers. Status measurements indicated that, among women, anaemia was least prevalent (6%) among high consumers compared with 12 -14% among average RPM consumers. Inverse trends were also observed for serum ferritin in both sexes. Conclusions: Low consumption of RPM has implications for iron intakes and iron status in men and women, since the risk of negative iron balance and its consequences are increased. Dietary messages must consider these implications and provide appropriate advice.

Impact of disaggregation of composite foods on estimates of intakes of meat and meat products in Irish adults

“…Meat is one of the most important dietary factors promoting iron status 67 -69 . Poor iron status and anaemia have been shown to be more common among non-consumers of meat, especially in women 70,71 . In the current study, meat contributed 15% and 12% to iron intakes in men and women, respectively.…”

National Diet and Nutrition Survey: Assigning mixed dishes to food groups in the nutrient databank

“…Mixed dishes are consumed by a high proportion of the UK population on a daily basis, with a higher proportion of ready made and convenience meals than in other European countries (Pettinger et al, 2006). Mixed dishes are reported in national surveys in the UK (Smithers et al, 1998;Gregory et al, 1995Gregory et al, , 2000Henderson et al, 2002), and in publications examining more detailed analysis of diet or relationships between sociodemographic factors or changes over time (Gibson and Ashwell, 2003;Johnston et al, 2007;Longbottom et al, 2002;Thane et al, 2006). In order to ensure that trends represent true changes in the same types of mixed foods, it is essential that these foods are described in the food composition database consistently from one survey to another.…”

“…This can lead to misinterpretation of the overall quantity of meat or fish consumed, since reports of intake often combine meat and meat dishes in to one category and relate this in relation to demographic factors or to biomarkers or physical health measures. Sometimes efforts are made to estimate meat content using a factor for meat content, but this tends to be overestimated (Gibson and Ashwell, 2003). More detailed disaggregation of mixed dishes can be conducted for such purposes, and in studies where this has been done, it is clear that meat intakes have been overestimated where meat and meat dishes have been combined (Cosgrove et al, 2005;Prynne et al, 2008).…”

Vegetarische Ernährung: Präventives Potenzial und mögliche Risiken

“…Im Hinblick auf die Bioverfügbarkeit des Mineralstoffes weisen Fleisch und Fleischwaren somit unstrittig Vorteile auf. Allgemein steigt das Risiko eines Eisendefizits mit sinkendem Fleischkonsum an [64]. Dies manifestiert sich vorwiegend in verringerten Eisenspeichern, was in Zeiten eines erhöhten Eisenbedarfs, z.B.…”