Title: Contribution of beef consumption to nutrient intake, diet quality, and food patterns in the diets of the US population Authors
|Nicklas, Theresa -|
|O'Neil, Carol -|
|Zanovec, Michael -|
|Keast, Debra -|
|Fulgoni Iii, Victor -|
Submitted to: Meat Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: June 16, 2011
Publication Date: N/A
Interpretive Summary: Literature has shown that beef is an important source of nutrients in the diet and recent publications have noted that the consumption of beef has declined among Americans. Some believe this decrease may have been influenced by how consumers perceive the role of beef in a healthy diet. This study found that beef consumers with intakes of the lowest fat, highest lean form as recommended by the 2010 Dietary Guidelines for Americans, had similar nutrient intakes and diet quality as non-beef consumers. Health professionals need to develop consumer messages that promote the consumption of lean beef along with meeting recommended intakes of other food groups.
Technical Abstract: This study examined the association between the nutrient contribution of beef, in its lowest and highest fat forms, and diet quality and food patterns in individuals 4+ years of age. Beef consumers were categorized into three groups (lowest lean/highest fat [LLHF]; middle lean/middle fat content; and highest lean/lowest fat [HLLF])based on the lean and fat content of beef consumed. Compared to non-beef consumers, HLLF consumers had higher intakes of vitamins B6 and B12, iron, zinc, and potassium. Non-beef consumers had higher intakes of thiamin, folate, calcium, and magnesium than HLLF beef consumers. The HLLF group had significantly higher intakes of vitamins A, C, B6, and B12; niacin; phosphorus; magnesium; iron; zinc; and potassium, protein and lower intakes of total energy; total fat; SFA; MUFA; total carbohydrates. There was no difference in diet quality between HLLF beef consumers and non-beef consumers. Moderate consumption of lean beef contributes to intakes of selected nutrients and diet quality was similar to non-beef consumers.