HealthLink: Teens on low saturated fat diets may benefit from lean red meat
Adolescents who reduce their red meat intake to lower blood cholesterol levels may also compromise iron status, according to a recent study published in the March issue of the Journal of the American Dietetic Association. Researchers concluded that dietary recommendations to decrease saturated fat to lower serum cholesterol levels in teens should incorporate foods with absorbable heme iron to maintain iron status.
Eighty-six seventh and eighth grade students, who enrolled in this study comparing serum ferritin, zinc and cholesterol levels, were randomly assigned to a low-fat eating pattern that emphasized either lean beef (LB) or lean poultry and fish (LPF). Serum data and three 24-hour recalls were collected at baseline and again at three months. Both groups decreased their total fat intake to less than 30% of energy and their saturated fat intake to 10% of energy. The only significant laboratory finding at the end of this three month intervention was the different serum ferritin responses between groups: the group that ate beef maintained iron status, while serum ferritin dropped in the group that ate only poultry and fish. This change was observed even though both groups had similar iron intakes and met Recommended Dietary Allowances for iron.
The authors attributed the reduced serum ferritin in the LPF group to a reduced intake of heme iron. Poultry and fish contain less iron (total and heme iron) than an equal serving of beef. They concluded that teenagers eating diets low in saturated fat may benefit from adequate amounts of lean red meat rich in heme iron.
Consumer Tips
Teens need iron to grow and to maintain health. Keep in mind:
· Avoiding red meat, skipping meals or dieting can make it difficult to get enough iron.
· Those that do not eat any meat, fish or poultry need almost twice as much iron as those who do.
· Teen girls need almost 30% more iron than boys due to iron lost during their menstrual periods.
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Iron and Adolescent Females.
Journal of the American Dietetic Association, 2004, 104(3):424-428.
report on iron.
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