Red meat's role in addressing 'nutrients of public health concern'

The role of red meat, particularly lean cuts, in healthy eating guidelines has been highlighted in most developed nations. Despite this, the public have received some mixed messages in relation to meat. Nutrition claims in Europe and nutrient content claims in the US may have important roles in providing consumer confidence and a better appreciation of the importance of red meat to achieving nutrient adequacy. In particular, it is noteworthy that nutrition/nutrient content claims for red meat could be made for four out of the seven nutrients of public health concern as designated in the 2015-2020 Dietary Guidelines for Americans, namely sodium, potassium, iron, vitamin D, the intakes of which have also been shown to be problematic for European populations. While beef may already qualify to carry a 'Source of vitamin D' claim, other red meats do not. Vitamin D biofortification approaches may have the ability to enhance the vitamin D and/or 25-hydroxyvitamin content of red meat, facilitating additional nutrition/nutrient content claims.