Nutritional impact of excluding red meat from the Canadian diet

• Published in: Meat science 2023-07, Vol.201, p.109161-109161, Article 109161
• Main Authors: Kebebe, E.G., Ibrahim, N., White, R., Wittenberg, K., Aukema, H.M., McAllister, T.A., Riediger, N., Legesse, G., McGeough, E.J., Ominski, K.
• Format: Article
• Language: English
• Subjects: Calcium; Canada; Canadian Community Health Survey; Diet - adverse effects; Dietary Fiber; dietary recommendations; energy; Energy Intake; folic acid; Humans; Magnesium; Matching estimators; meat science; niacin; Nutrient intake; nutritional adequacy; potassium; Recommended daily allowance; Red Meat; Red meat consumption; riboflavin; risk; vitamin A; Vitamin D; Vitamins; zinc
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2023.109161

The objective of the study was to examine differences in nutrient intake between consumers and non-consumers of red meat and to assess nutritional adequacy of consumers relative to Recommended Daily Allowance (RDA) in Canada. Matching estimators were used to identify differences in nutrient intake between the two groups. Statistically significant differences were observed in nutrient intake between red meat consumers and non-consumers, including lower daily intake of protein, riboflavin, niacin, vitamin D, and zinc and a higher daily intake of dietary fiber, folate, and magnesium among Canadians who did not consume red meat. Further, red meat consumers and non-consumers had nutrient intakes below RDA for dietary energy, fiber, and calcium. While individuals who did not consume red meat were at increased risk of calcium, vitamin D, energy, and potassium inadequacy, those who consumed red meat were at increased risk of dietary fiber, vitamin A, and magnesium inadequacy. •Meat is an important source of essential macro- and micro-nutrients in the diet of Canadians.•This study compared nutrient intake between consumers who included red meat in their diet and those who excluded it.•Red meat exclusion resulted in statistically significant differences in the intake of 14 to 17 nutrients.•Red meat excluders had increased risk of inadequacy for calcium, energy, potassium and vitamin D.•Red meat consumers had increased risk of inadequacy for dietary fiber, magnesium, and vitamin A.