Importance of lean red meat
From the February 2009 edition of Agriculture Today.
Continuing NSW DPI research priority:
- Improve eating and nutritional quality of red meat
- Aim to produce meat with superior health benefits
- Promote the positive aspects of lean red meat to consumers
A review some time ago in the Australian journal Nutrition and Dietetics highlights the importance of incorporating lean red meat into a healthy diet, outlining the nutritional benefits of meat for all Australians.
Lean red meat is low in total fat and cholesterol and is an excellent source of iron, vitamin B6, vitamin B12, protein and long-chain omega-3 fatty acids.
Long-chain omega-3s play a particularly important role in healthy development of children and preventing disease in adults.
Lean red meat contributes significantly to total omega-3 intake in Australian adults and a recent review article in the British Journal of Nutrition suggests that lean red meat will also contribute significantly to omega-3 intake in children.
Lean red meat plays an important role in healthy diets throughout life.
Selective breeding in response to changing markets and consumer requirements has increased the amount of lean muscle and decreased the amount of total fat in red meat.
Consumers are also becoming far more conscious of the health aspects of their diets, and more demanding regarding food standards and eating quality.
Contact Ed Clayton, Wagga Wagga, (02) 6938 1971, edward.clayton@dpi.nsw.gov.au
