The Relative Contribution of Beef to Iron Nutrition
Authors: D Tessier, H Turgeon-O’Brien, JA Zee, K Tremblay, J Marin, T DesrosiersJournal/publication: Canadian Journal of Dietetic Practice and Research 59 (supp): 1999
In the last decades, inadequate iron intakes have increased partly because of a lower energy consumption, and because people were encouraged to reduce their fat intake by choosing a grain-rich diet, as well as a minimal consumption of lean meats. Since meat, poultry and fish contain heme iron (beef has the highest content) and enhance nonheme iron absorption, an insufficient intake compromises the iron status of individuals. The Quebec Nutrition Survey data bank based on a representative sample of adults aged 18 to 74 (n=2118) was used to study the relative contribution of beef to iron nutrition. Dietary intakes were obtained with a 24-hour recall and absorbable iron was estimated with the model of Monsen et al. When establishing the Canadian Recommended Nutrient Intake (CRNI) for iron, the average level of absorption was set at 12.5% while the Committee estimated that 15% of the iron in the Canadian diet was heme iron. We obtained an average level of absorption of 10% and an average heme iron content of 9.4%. A higher percentage of subjects did not meet the CRNI for absorbable iron compared to total iron. Eleven percent of men had total dietary iron intake below the (CRNI), whereas 45% had estimated available iron intake below the requirement for absorbed iron. These percentages were respectively 56% and 75% for women. Beef consumption had the strongest association with estimated absorbable iron (r=0.45, p=0.0001), followed by vegetables (r=0.35, p=0.0001) These results indicate that beef plays an important role in meeting the CRNI for absorbed iron.
Interpretation/relevance to beef industry:
Comment from BIC registered dietitians -
- Beef is an important source of highly available iron.
- Women of child bearing years need more iron than men are are more likely to have iron intakes that are lower than recommended.
- New Dietary Reference Intakes recognize the value of heme iron in obtaining the iron your body needs. They recommend that vegetarians need twice as much iron as non-vegetarians.
This study received funding from the Beef Industry Development Fund, nutrition research initiative, a federal/provincial initiative.
For more information on these recommendations visit -
National Academies
Iron – Essential for Good Health
Iron for All Ages – Iron for Health
Iron and Adult Women
Iron and Infants
Iron and Adolescent Females