Compartilhar
During pregnancy, especially in the third trimester, the pregnant woman’s body intensifies the transport of essential nutrients to the fetus. In this period, the formation of the baby’s iron reserve reaches its peak — a decisive stage to ensure healthy development in the first months of life, when feeding still depends exclusively on breast milk, which naturally contains low levels of the mineral. Insufficient reserves can compromise neurological development.
A literature review conducted by Adeca Agronegócios, a consulting group from the “Luiz de Queiroz” College of Agriculture, University of São Paulo (Esalq/USP), shows that regular consumption of beef at this time plays a decisive role. Based on researcher David Godfrey’s analysis, published in the European Journal of Clinical Nutrition, the document shows how higher protein intake in the last trimester of pregnancy, especially protein from meat, was associated with babies with higher birth weight and more developed placentas.
Godfrey made this finding by following 538 pregnant women in the United Kingdom. For each gram of meat protein not consumed in the third trimester, the baby was born up to 3.1 grams lighter. In other words, when the mother consumes less than 100g of beef per day, the chance of a newborn having latent iron deficiency is 3.71 times higher. This condition can compromise the baby’s neurological development in the first years of life.
The relationship between red meat and pregnancy was also investigated in a study published in The Journal of Nutrition in 2022 by Pili Kamenju and other collaborators. The study concluded that pregnant women who regularly consumed meat had a lower risk of complications: 28% fewer cases of premature birth (RR: 0.73, meaning the risk in the meat-consuming group was 27% lower compared to the non-consuming group), 30% lower neonatal mortality (RR: 0.70, an approximate reduction of 30%), 36% lower incidence of low birth weight babies (RR: 0.64, a 36% reduction), and 41% lower chance of very premature birth, i.e., less than 32 weeks (RR: 0.59, a 41% reduction). RR (Relative Risk) is an epidemiological measure that compares the probability of an outcome in an exposed group (pregnant women who consumed meat) relative to an unexposed group (those who did not consume meat). Values below 1 indicate a protective effect.
The relationship between red meat and pregnancy was also investigated in a study published in Frontiers in Nutrition in 2022 by Pili Kamenju and other collaborators. The study concluded that pregnant women who regularly consumed meat had a lower risk of complications: 27% fewer cases of premature birth, 31% lower neonatal mortality, 36% lower incidence of low birth weight babies, and 41% lower chance of very premature birth, i.e., less than 32 weeks. The researchers highlighted heme iron — found exclusively in meat — as a key factor for these results.
The uniqueness of heme iron, the importance of protein in pregnancy
According to nutritionist Lorena Fonseca, a professor in the Department of Food and Nutrition at the Federal University of Mato Grosso (UFMT), in an interview with AgroNews, red meats contain heme iron, which is better absorbed by the body. “Dark leafy greens and legumes, such as beans and lentils, are also rich in the nutrient, but they contain non-heme iron — a type with low bioavailability — therefore, their consumption is recommended in association with foods that are sources of vitamin C, which is capable of improving this condition,” explained the professor.
She also points out that iron nutritional needs during pregnancy exceed those of non-pregnant adult women. While the daily recommendation for women of childbearing age is 18 mg, pregnant women need 27 mg per day, she adds, based on the premises of the Institute of Medicine, 2001. A deficiency of this nutrient can result in anemia, a condition that affects the mother’s health and the baby’s development.
Maternal anemia and infant health
Photo: Milan Markovic/ Shutterstock
An analysis of data from 1,076 pregnant women demonstrated that adherence to dietary patterns that include beef — especially within a Mediterranean diet model — is associated with a lower prevalence of anemia during the second trimester of pregnancy. The study, published in the scientific journal Nutrients and reviewed by the Multidisciplinary Digital Publishing Institute (MDPI), indicated a 38% reduction in anemia cases among women who regularly consumed meat.
The benefits extend to the postpartum period, even affecting the quality of breast milk. A study conducted by Huang and Hu, published in the Journal of Nutritional Science and Vitaminology, analyzed how different dietary patterns affect the milk’s composition. Among the three groups evaluated, women who maintained a diet rich in red meat, eggs, and cereals showed a higher protein content in their milk (1.71 g per 100 ml), in addition to higher energy density. These factors are directly related to healthy infant development.
The combination of these findings reinforces the role of red meat as an important element of a balanced diet during a period of intense physical demand, such as pregnancy. By promoting fetal weight gain, preventing neonatal anemia, and improving breast milk composition, the moderate inclusion of red meat in pregnant women’s diets is scientifically substantiated. When consumed in moderation and with attention to lean cuts, it represents a safe source of essential nutrients for both mother and baby.