TY - JOUR
T1 - Nutritional impact of excluding red meat from the Canadian diet
AU - Kebebe, E. G.
AU - Ibrahim, N.
AU - White, R.
AU - Wittenberg, K.
AU - Aukema, H. M.
AU - McAllister, T. A.
AU - Riediger, N.
AU - Legesse, G.
AU - McGeough, E. J.
AU - Ominski, K.
N1 - Publisher Copyright:
© 2023 Elsevier Ltd
PY - 2023/7
Y1 - 2023/7
N2 - The objective of the study was to examine differences in nutrient intake between consumers and non-consumers of red meat and to assess nutritional adequacy of consumers relative to Recommended Daily Allowance (RDA) in Canada. Matching estimators were used to identify differences in nutrient intake between the two groups. Statistically significant differences were observed in nutrient intake between red meat consumers and non-consumers, including lower daily intake of protein, riboflavin, niacin, vitamin D, and zinc and a higher daily intake of dietary fiber, folate, and magnesium among Canadians who did not consume red meat. Further, red meat consumers and non-consumers had nutrient intakes below RDA for dietary energy, fiber, and calcium. While individuals who did not consume red meat were at increased risk of calcium, vitamin D, energy, and potassium inadequacy, those who consumed red meat were at increased risk of dietary fiber, vitamin A, and magnesium inadequacy.
AB - The objective of the study was to examine differences in nutrient intake between consumers and non-consumers of red meat and to assess nutritional adequacy of consumers relative to Recommended Daily Allowance (RDA) in Canada. Matching estimators were used to identify differences in nutrient intake between the two groups. Statistically significant differences were observed in nutrient intake between red meat consumers and non-consumers, including lower daily intake of protein, riboflavin, niacin, vitamin D, and zinc and a higher daily intake of dietary fiber, folate, and magnesium among Canadians who did not consume red meat. Further, red meat consumers and non-consumers had nutrient intakes below RDA for dietary energy, fiber, and calcium. While individuals who did not consume red meat were at increased risk of calcium, vitamin D, energy, and potassium inadequacy, those who consumed red meat were at increased risk of dietary fiber, vitamin A, and magnesium inadequacy.
KW - Canadian Community Health Survey
KW - Matching estimators
KW - Nutrient intake
KW - Recommended daily allowance
KW - Red meat consumption
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U2 - 10.1016/j.meatsci.2023.109161
DO - 10.1016/j.meatsci.2023.109161
M3 - Article
C2 - 37031667
AN - SCOPUS:85151740651
SN - 0309-1740
VL - 201
JO - Meat Science
JF - Meat Science
M1 - 109161
ER -