Volume 57, Number 4, December 2000: Supplement

Red meat consumption in Australia: intakes, nutrient contribution and changes over time Katrine Baghurst, Sally Record and Phil Leppard Abstract This analysis of the National Nutrition Survey of 1995–96 shows that whilst most Australians still consume red meat as part of their diet, they appear to be eating substantially less than reported in the 1983 National Dietary Survey of Adults. For metropolitan adults, intakes appear to have fallen by 40% between 1983 and 1995–96. In the 1995–96 survey, mean daily intake for men on the day of the study was 88g and for women was 45g (cooked weight of meat, as eaten). The mean intake of red meat was consistent with the recommendations of the Australian Guide to Healthy Eating. About 55% of the total red meat was eaten as cuts (steak, chops, etc), with the remainder being consumed as part of mixed dishes or products. Red meat contributed 6% of total energy, 20% of the daily protein, 14% of the iron (52% of haem iron), 27% of the zinc and 24% of vitamin B12 intakes but only 8% of total fat intake. Around two-thirds of red meat cuts were reported to be either trimmed of fat or lean when eaten. Those consuming higher amounts of red meat on the day of the survey also consumed more vegetables but had similar intakes of cereal and cereal-based foods, fats and oils, dairy products and sugar products and dishes. Fruit intake was inconsistent across red meat consumption categories and was highest in moderate red meat eaters and in those who did not eat red meat, and lower in both the light red meat eaters and the heavier red meat eaters. Intakes of iron and zinc reported on the day of the 1995–96 survey were below the recommended daily intakes for substantial numbers of participants. In adolescent girls, 25% had iron intakes below 70% of the lower end of the recommended intake range on the day of the survey and in women aged 19 to 24 years this figure rose to just under 40% of the survey sample. For zinc, over 40% of females over 12 years of age and 30% of men over 65 years had intakes below 70% of the recommended intake on the day of the survey. The percentages of those whose diets were below 70% of the recommended dietary intakes for zinc or iron on the day of the survey were related strongly to red meat consumption on that day. For example, in women aged 19 to 44 years who consumed no red meat on the day, half had intakes below 70% of the lower end of the range of recommended dietary intakes compared to just over 30% of those consuming between 50g and 84g of red meat and just over 10% for those consuming from 120 to 174g of red meat. (Aust J Nutr Diet 2000;57(4 Suppl):S3-S36)

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