When Harvard University published its “Healthy Eating Plate” last September, there was something missing: red meat. Instead of including red meat on their dietary guide, Harvard nutritionists recommended that consumers “choose fish, poultry, beans, and nuts.” The exclusion of red meat from the Harvard guide contrasts with USDA’s MyPlate, which counts lean cuts of beef, ham, and other red meats as good proteins sources for a healthy diet.
Some nutritionists point out that by excluding red meat from guidelines, Harvard scientists are ignoring significant benefits of red meat in the diet. Studies by groups like the British Nutrition Foundation show that not only is red meat a good source of protein, it is also important nutrients.
In a paper published this month in the journal Meat Science, scientists from Baylor College of Medicine and the USDA-ARS Children’s Nutrition Research Council explained that red meat contributes important nutrients to the diet without harming dietary quality. Compared to a group on a diet without beef, consumers of high lean, low fat beef took in more vitamins A, C, B vitamins, niacin, phosphorus, magnesium, iron, zinc, potassium, and protein.
To read the rest of the story, please go to: American Society of Animal Science
