Contribution of beef to key nutrient intakes in American adults: an updated analysis with NHANES 2011-2018
Sanjiv Agarwal, Victor L. Fulgoni
Abstract
(8.3%), iron (7.6%), phosphorus (6.8%), potassium (5.6%), and magnesium (3%). Lean fresh beef contributed most to the daily intakes of energy and nutrients followed by ground and processed beef. Beef intake also contributed to daily intakes of fat (8.7%), saturated fat (11%), and sodium (2.9%) and lean fresh beef contributed less intakes of fat and saturated fat than ground and processed beef. Beef and particularly lean fresh beef were efficient sources of nutrients and provided more nutrients per 100 kcal than the total diet. In conclusion, based on nutrient contribution, these findings provide evidence to support inclusion of beef (especially lean fresh beef) in dietary recommendations.
Topics & Concepts
NiacinNutrientBeef cattleDietary Reference IntakeAnimal scienceFood scienceVitaminNational Health and Nutrition Examination SurveyVitamin B12Reference Daily IntakeMicronutrientVitamin EMedicineChemistryBiologyEnvironmental healthPopulationInternal medicineBiochemistryOrganic chemistryAntioxidantPathologyAgriculture Sustainability and Environmental ImpactNutritional Studies and DietObesity, Physical Activity, Diet