New study gives thumbs up to red meat
A new report recommends that all Australians eat 3-4 serves of lean red meat per week.
Federal Health Minister Dr Michael Wooldridge has launched the review focusing on the health benefits offered by red meat, and the risks of low iron intake for all Australians.
The Role of Red Meat in Healthy Australian Diets report—conducted by Australian nutrition experts on behalf of Meat and Livestock Australia—recommends that we eat 3-4 serves per week. This is consistent with the Department of Health nutrition guidelines contained in The Australian Guide to Healthy Eating.
The report found that red meat is a rich source of protein, iron, vitamin B12 and zinc; and is low in sodium, and is not a major source of cholesterol or fat.
Professor Geoffrey Cleghorn, associate professor in child health from the Department of Paediatrics and Child Health at the Royal Children’s Hospital in Brisbane, and a member of the committee which compiled the report, said the results are important for parents. ‘The message for parents is straightforward—iron is essential for kids and lean red meat is an important source of iron.’
It is not just children’s iron levels that are of concern. Cathy Cooper, a spokesperson for the Dietitian’s Association of Australia (DAA), said half of Australian women, and nearly as many men, eat red meat less often than is recommended. Ms Cooper emphasised the need for people who avoid red meat to include other foods high in iron in their diet. ‘This is particularly important for women, girls, vegetarians and athletes,’ she said.
Dr Katrine Baghurst, leader of consumer science program at CSIRO Health Sciences and Nutrition in Adelaide, said many Australians have misconceptions about saturated fats in red meat. ‘We need to educate the community that lean red meat is a nutrient dense food which is...perfectly suitable for people who are looking for a healthy balanced diet that helps control their weight.’
Last Reviewed: 09 March 2001
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