|O'Neil, Carol -|
|Zanovec, Michael -|
|Keast, Debra -|
|Fulgoni Iii, Victor -|
|Nicklas, Theresa -|
Submitted to: Meat Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: October 26, 2010
Publication Date: March 10, 2011
Citation: O'Neil, C.E., Zanovec, M., Keast, D.R., Fulgoni III, V.L., Nicklas, T.A. 2011. Nutrient contribution of total and lean beef in diets of US children and adolescents: National Health and Nutrition Examination Survey 1999–2004. Meat Science. 87:250-256. Interpretive Summary: Few recent studies have looked at beef consumption, particularly lean beef (LB) and associated nutrient intakes. Consumption of LB contributed significantly to intake of protein, monounsaturated fatty acids, and other key nutrients in diets of American children and adolescents. Data suggests that consumption of LB is associated with total dietary intake of important nutrients and should be encouraged by health professionals as part of an overall dietary pattern low in saturated fatty acid and cholesterol. These data show that even the modest amounts of LB consumed contributed significantly to protein, vitamin B12, zinc, and iron intake while not contributing significantly to overall intake of total energy, total fat, or saturated fatty acid. It is important when designing nutrition policy and making recommendations to the public to be as specific as possible and to consider the importance of recommending LB, and to include a variety of meats to maximize dietary adequacy.
Technical Abstract: This study examined the nutritional contribution of total beef and lean beef (LB) to the diet of US children and adolescents using the US Department of Agriculture definition of LB as defined in MyPyramid. Twenty-four hour dietary recall data from children 4-8 years of age [y] (n=2474), 9-13 y (n=3273), and adolescents 14-18 y (n=4044) participating in the NHANES 1999-2004 were assessed. LB was defined as beef with less than or equal to 9.28 grams [g] fat/100 g (excess was discretionary fat). Means and standard errors were determined using appropriate sample weights. Consumption of LB contributed significantly to intake of protein and many key nutrients such as vitamins B6 and B12, zinc, iron, niacin, phosphorus, and potassium by US children and adolescents without providing significantly to intakes of total fat, saturated fatty acids, or sodium.