The influence of meat consumption on dietary data, iron status and serum lipid parameters in young women.
In a group of 130 women of fertile age (24.5 +/- 2.7 years), the consumption of meat and meat products was evaluated in order to determine the effect of this food group on blood and biochemical parameters that act as indicators of iron status, and on a range of serum lipid parameters that indicate cardiovascular risk. Food intake was monitored using a "Food Record" for seven days, including a Sunday. Subjects were divided into two groups: those who took > or = 100 g/day of meat (25th percentile) (high consumption--HC) (n = 102), and those with lesser intakes (low consumption--LC) (n = 28). Dietary data were adjusted to take into account differences in discrepancies in reporting between the two groups. The greater consumption of meat observed in HC subjects, despite its association with greater intakes of lipids (both in g/day and % of energy) and cholesterol (in mg/day and mg/1000 Kcal), did not seem to be related to any impairment of blood lipid profiles. Neither was it seen to be related to increased bodyweight nor raised blood pressure. It should not, therefore, bring about any increased risk of cardiovascular disease. However, the greater intake of thiamine, niacin, zinc and iron (total and haem) in HC subjects suggests that these may have a better nutritive status (with respect to certain nutrients) than do LC subjects. In relation to iron status. HC subjects showed higher levels of haemoglobin, haematocrit and mean corpuscular haemoglobin concentration (MCHC). These results show that restrictive criteria, with respect to the consumption of meat and meat products, could have negative repercussions on the nutritive status and health of certain groups within the population. In the female population, such criteria may be associated with impairment of iron status, without affording any greater level of protection against cardiovascular disease, or be of any help in the control of bodyweight.
Departamento de Nutrición, Facultad de Farmacia, Universidad Complutense, Madrid, España.
R M
RM
Ortega
A M
AM
López-Sobaler
A M
AM
Requejo
M E
ME
Quintas
M J
MJ
Gaspar
P
P
Andrés
B
B
Navia
D000328:Adult; D002791:Cholesterol, Dietary / Q000008:administration & dosage; D004032:Diet; D004041:Dietary Fats / Q000008:administration & dosage; D004909:Erythrocyte Indices; D005260:Female; D006400:Hematocrit; D006454:Hemoglobins / Q000032:analysis; D006801:Humans; D007501:Iron / Q000008:administration & dosage; D008055:Lipids / Q000097:blood*; D008460:Meat; D009525:Niacin / Q000008:administration & dosage; D009752:Nutritional Status; D013831:Thiamine / Q000008:administration & dosage; D015032:Zinc / Q000008:administration & dosage
D002791:Cholesterol, Dietary; D004041:Dietary Fats; D006454:Hemoglobins; D008055:Lipids; D009525:Niacin; D007501:Iron; D015032:Zinc; D013831:Thiamine