Contribution of beef consumption to nutrient intake, diet quality, and food patterns in the diets of the US population
2012
Nicklas, Theresa A. | O'Neil, Carol E. | Zanovec, Michael | Keast, Debra R. | Fulgoni, Victor L. III
This study examined the association between the nutrient contribution of beef, in its lowest and highest fat forms, and diet quality and food patterns in individuals 4+years of age. Beef consumers were categorized into three groups (lowest lean/highest fat [LLHF]; middle lean/middle fat content; and highest lean/lowest fat [HLLF]) based on the lean and fat content of beef consumed. Compared to non-beef consumers, HLLF consumers had higher intakes of vitamins B₆ and B₁₂, iron, zinc, and potassium. Non-beef consumers had higher intakes of thiamin, folate, calcium, and magnesium than HLLF beef consumers. The HLLF group had significantly higher intakes of vitamins A, C, B₆, and B₁₂; niacin; phosphorus; magnesium; iron; zinc; and potassium, protein and lower intakes of total energy; total fat; SFA; MUFA; total carbohydrates. There was no difference in diet quality between HLLF beef consumers and non-beef consumers. Moderate consumption of lean beef contributes to intakes of selected nutrients and diet quality was similar to non-beef consumers.
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