Submitted to: Journal of Federation of American Societies for Experimental Biology
Publication Type: Abstract only
Publication Acceptance Date: 3/7/2005
Publication Date: 3/7/2005
Citation: Miller, S.L., Keast, D.R., Fulgoni, V.L., Nicklas, T., Young, M.K. 2005. Effects of consumption of beef cuts on nutrient intake in Americans in NHANES 1999-2002 [abstract]. Journal of Federation of American Societies for Experimental Biology. 19(5):A1343. Interpretive Summary:
Technical Abstract: The 2005 Dietary Guidelines report identifies the meat group as a contributor of 13 nutrients: major (protein, niacin, vitamin B6, and zinc) or substantial (K, P, Mg, Fe, Cu, vitamins B1, B2, B12, and E). However, the specific contribution of beef to the American diet has not yet been determined. We used food and nutrient intake data from NHANES 1999-2002 to examine the contribution of beef cuts (steaks, roasts, etc.) to these nutrients in the U.S. population 4 years of age and older. After exclusions (age<4yrs, pregnant and/or lactating, unreliable 24-h recall records), we separated the 15,553 individuals into 5 groups according to beef cut consumption (none, <0.5, 0.5-1.9, 2.0-3.4, and >3.4 oz/d). Those consuming beef cuts had significantly (p<0.5) higher levels of protein (93.1 vs. 74.7 g), niacin (24.2 vs. 21.9 mg), vitamin B6 (2.1 vs. 1.7 mg), and Zn (14.8 vs. 10.8 mg), and 8 of 9 nutrients in the substantial contributor list (vitamin E was similar across groups). Calories, total fat, and saturated fat were also higher in beef consumers. Protein (84.0 vs. 74.7 g), vitamin B12 (5.7 vs. 4.7 ug), Zn (13.9 vs. 10.8 mg), and K (2823 vs. 2522 mg) were significantly (p<0.5) higher in those consuming 2.0-3.4 oz./d compared to those consuming no beef, while calories, total fat, and saturated fat were similar. We conclude that making reasonable beef cut choices can have a significant positive effect on intake of important nutrients in Americans.