NEW PUBLICATION HIGHLIGHTS THE ROLE
OF RED MEAT IN YOUNG CHILDREN’S DIETS
Infants and children are at risk from low intakes of
meat-based nutrients such as iron, zinc and
vitamin D according to the findings of a new study
commissioned by the Meat Advisory Panel
(MAP). This new study1: Does red meat have a
role in young children’s diets? shows that red
meat can make a significant contribution to
intakes of these key nutrients in childhood2. In this
context, the authors of this research, Dr Carrie
Ruxton, independent dietitian and Emma
Derbyshire, Senior Lecturer in Human Nutrition,
Manchester Metropolitan University, recommend
that red meat should be included within a healthy
balanced diet from weaning onwards.
Lean red meat provides a range of important
nutrients for toddlers and children, yet in recent
years red meat has been under the spotlight. It
has been linked to negative health issues and
adults who consume over 90g of cooked meat per
day have been advised by SACN to reduce their
intake to around 70g per day – in line with the
majority of the population. This latest research
shows just how important red meat can be in
supplying essential nutrients which can be
worrying low in toddlers and children.
The study, which evaluated UK dietary surveys of
infants and children, found that the diets of infants
and pre-school children were low in iron, zinc,
vitamin A and vitamin D, often failing to meet the
lowest dietary requirements of these essential
nutrients, all of which are provided by red meat.
Commenting on the research, independent
dietitian and a member of MAP, Dr Carrie Ruxton,
says: “Nutrient requirements are relatively high
during infancy and childhood due to the rapid
rates of growth and development in this age
group. Yet our research showed that
requirements for micronutrients such as iron, zinc,
vitamin A and vitamin D are simply not being met
in young children. In this context it is important to
note that red meat is a highly bioavailable source
of essential nutrients. In young children, a serving
of red meat can make a considerable contribution
to the intake of iron and zinc as well as that of
protein.”
“Including red meat in the diet after weaning can
help to bridge these nutrient gaps and so help to
maintain good health through childhood and
beyond. Emerging research suggests that
including red meat in the weaning diet may relate
to improved health outcomes such as reduced
obesity and better cognitive development.”
In summary, Dr Carrie Ruxton notes: “Nutrients in
red meat have important roles in childhood
growth and development. Vitamin A is required
for eye function and immune health, zinc for
growth and iron for brain development. A lack of
these nutrients in early childhood may prejudice
health in ways that cannot be compensated for in
later life. Red meat should therefore be included
within a healthy, balanced diet from weaning
onwards.”
Is there a role for red meat in young children?
Brief study summary of nutrient intake in
infants and pre-school children
Findings from key reports suggest that pre-school
children did not meet the Estimated Average
Requirement (EAR) for energy, and average
intakes are below the Reference Nutrient Intake
(RNI) for vitamins A and D and iron. One study
found that the diets of 18-month-old infants are
low in vitamin D, iron and zinc. Similar findings
came from a study involving infants aged 12
months.
Findings from the latest NDNS show that among
children aged 4-10 years old, 3% boys and 5%
girls had inadequate vitamin A intakes, while 4%
of boys and 10% of girls had inadequate zinc
intakes. In girls only, 1-3% fell below the LRNI for
iron, calcium, magnesium, selenium and iodine.
For vitamin D, there is currently no RNI for
children aged over 3 years so the European
Recommended Daily Allowance (RDA) of 5 μg is
a useful reference. Compared with this, average
intakes in 4-10 year olds (1.9μg) were only 38%
of the RDA. Vitamin D insufficiency is widespread
amongst UK children, and there is a higher risk of
deficiency in ethnic minority children.
1
Does red meat have a role in young children’s diets? Complete
Nutrition; Dr Carrie Ruxton, independent dietitian and Emma
Derbyshire, Senior Lecturer in Human Nutrition, Manchester
Metropolitan University September 2012.
2
Note: while contributing only modestly to fat and sodium intakes
1
Infants and toddlers have high nutrient demands vitamin A is needed for eye function and immune
health, zinc for growth, and iron and iodine for
brain neurone development. Also, certain
nutrients such as iron and zinc may be limited
after weaning, and obesity worries may lead
mothers to use low-fat foods that also have lower
levels of fat-soluble vitamins.
2. For more information about the role of red meat and
a selection of versatile recipes using pork, beef and
lamb visit www.meatmatters.com or contact:
Megan Fell:
0207 052 8854
Lisa Bronstein: 0207 052 8856
Nicky Smith:
0207 052 8850
For more information about the role of red meat
and a selection of versatile recipes using pork,
beef and lamb visit www.meatmatters.com.
The role of red meat in the diet
Red meat - defined as beef, veal, pork and lamb,
which is fresh, minced or frozen – contains high
biological value protein and is a source of
important micronutrients that support good health
throughout life. Beef and lamb are classified as a
‘rich source’ – more than 30% of the
recommended daily allowance (RDA) - of vitamin
B3 (niacin), B12 (cyanocobalamin) and zinc. It is
also a ‘source’ – 15% or more of the RDA - of
iron, potassium and phosphorous. Pork is also
classified as a ‘rich source’ of vitamin B1
(thiamin). Meat, particularly from grass-fed
animals, can be a valuable source of long chain
(LC) n-3 polyunsaturated fatty acids (PUFA) such
as omega 3 fatty acids. Research shows that LC
n-3 PUFA supports normal foetal development as
well as being is associated with a lower risk of
inflammatory conditions, depression and
dementia in later life.
Red meat is also a vital source of haem iron, the
type that is readily absorbed. Red meat also
helps in the absorption of non-haem iron from
plant and vegetable sources. Dietary surveys
show that average iron intakes in young children
in the UK are lacking.
Editor’s notes
Notes to editors:
1. Dr Ruxton is a member of the Meat Advisory Panel,
an independent advisory body funded by an
unrestricted educational grant from Meat
MATTERS.com. MeatMATTERs.com is co funded by
Beef and Lamb New Zealand, BPEX, Bord Bia, Danish
Agriculture and Food Council, EBLEX and Livestock
and Meat Commission for Northern Ireland. For
further information, see ww.meatandhealth.org/meatthe-experts/meat-advisory-panel-map. The content of
this article reflects the opinion of the authors.
2