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[Nutritional value of beef].
1L'Académie nationale de médecine. jmbourre@free.fr
Bulletin De L'Academie Nationale De Medecine
|August 1, 2012
Summary
Beef is a nutrient-dense food, providing essential iron, zinc, selenium, and B vitamins crucial for a balanced diet. Its nutritional value, including lipid profile, varies by cut and animal factors, making it vital for preventing malnutrition in at-risk groups.
Area of Science:
- Nutritional Science
- Food Science
- Human Nutrition
Context:
- A balanced human diet requires diverse nutrient classes for optimal health.
- Beef offers unique nutritional benefits compared to other meat sources.
- Dietary intake recommendations are crucial for preventing malnutrition, especially in vulnerable populations.
Purpose:
- To highlight the specific nutritional contributions of beef to human health.
- To detail essential nutrients found in beef, such as bioavailable heme iron, zinc, selenium, vitamin B12, and B vitamins.
- To discuss factors influencing beef's lipid and fatty acid profile.
Summary:
- Beef is rich in bioavailable heme iron, zinc, selenium, vitamin B12, B vitamins (B2, B6), and high-quality proteins.
- The lipid profile and fatty acid composition of beef are influenced by the animal's diet, breed, and age, as well as the specific cut of meat.
- Adequate beef consumption is recommended for all individuals, particularly adolescents, women of childbearing age, pregnant women, the elderly, and athletes.
Impact:
- Informing dietary guidelines to ensure adequate intake of essential micronutrients and macronutrients.
- Supporting public health initiatives aimed at combating malnutrition and nutrient deficiencies.
- Providing evidence-based recommendations for specific population groups at higher risk of nutritional inadequacy.
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