Red meat: a source of essential nutrients for health

This section begins with the nutritional composition of red meat and then focuses on the main nutrients provided by red meat consumption in the context of the Australian diet. The reviews are based on scientific literature to provide an overview of the metabolism and associations with clinical conditions for each of these nutrients. Subsequently, they provide a perspective on the contributions of red meat in the diet to meet nutritional needs.

Williams provides updated information on nutritional composition; Truswell describes the clinical conditions associated with vitamin B12 deficiency; Samman focuses on the metabolism, dietary sources, and requirements of iron and zinc; and Howe and colleagues provide an update on the nutritional implications of long-chain omega-3 fatty acids.

To conclude this section, Baghurst provides a perspective on dietary guidelines and the implications for red meat as an essential food in the diet.

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