Red meat and nutrition
Red meat provides a wide range of essential nutrients including: protein, iron, zinc, B12 and other B vitamins, selenium, vitamin D, and long chain omega-3s. The Australian Dietary Guidelines recommend lean red meat 3-4 times per week.
Read about:
- Ten vital reasons to eat lean red meat
- Descriptors of lean red meat
- How lean red meat contributing to a healthier nation
- Why red meat is a natural choice
The Role of Red Meat in Healthy Australian Diets was published as a supplement in Nutrition & Dietetics in September 2007. The report, officially launched by the Federal Minister for Health and Ageing, the Honourable Tony Abbott, is a comprehensive review of the evidence supporting red meat’s role in a healthy diet.
The report was written by 16 leading Australian public health and nutrition experts and was peer reviewed by an independent expert editorial committee, convened by Meat & Livestock Australia.
Download PDF: The Role of Red Meat in Healthy Australian Diets Report (PDF, 176 KB)
Download PDF: Red meat and nutrition - WellRed Chapter 13 (PDF, 881 KB)
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