Carne Vermelha: Fonte de Nutrientes Essenciais para a Saúde

Nutritional composition of red meat

This section begins with the nutritional composition of red meat, and then focuses on the key nutrients delivered through the consumption of red meat in the context of the Australian diet. The reviews draw on the scientific literature to provide an overview of the metabolism and associations with clinical conditions of each of these nutrients. They then provide a perspective on the contributions of red meat in the diet to meet nutritional requirements. Williams provides up-to-date nutritional composition information; Truswell outlines the clinical conditions associated with vitamin B12 deficiency; Samman focuses on metabolism, food sources and requirements for iron and zinc; and Howe and colleagues provide an update on the nutritional implications of the long-chain omega-3 fatty acids. To conclude this section, Baghurst provides a perspective on food guides and the implications for red meat as a core food in the diet