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dc.contributor.authorWyness, Laura
dc.date.accessioned2018-06-29T21:33:39Z
dc.date.available2018-06-29T21:33:39Z
dc.date.issued2015-12
dc.identifierER4225
dc.identifier.citationWyness, L. (2015) The role of red meat in the diet: nutrition and health benefits, Proceedings of the Nutrition Society, , , ,
dc.identifier.issn0029-6651
dc.identifier.urihttp://dx.doi.org/10.1017/S0029665115004267
dc.identifier.urihttps://eresearch.qmu.ac.uk/handle/20.500.12289/4225
dc.description.abstractRed meat has been an important part of the human diet throughout human evolution. When included as part of a healthy, varied diet, red meat provides a rich source of high biological value protein and essential nutrients, some of which are more bioavailable than in alternative food sources. Particular nutrients in red meat have been identified as being in short supply in the diets of some groups of the population. This paper discusses the role of red meat in the diets of young infants, adolescents, women of childbearing age and older adults and highlights key nutrients red meat can provide for these groups. The role of red meat in relation to satiety and weight control is discussed as the inclusion of lean red meat in a healthy, varied diet may help weight loss as part of an energy reduced diet. A summary of the UK advice on the amount of red meat that can be consumed as part of a healthy, varied diet is also provided.
dc.publisherCambridge University Press
dc.relation.ispartofProceedings of the Nutrition Society
dc.titleThe role of red meat in the diet: nutrition and health benefits
dc.typearticle
dcterms.accessRightsrestricted
dc.description.facultysch_die
dc.identifier.doihttp://doi:10.1017/S0029665115004267
dc.description.ispublishedpub
dc.description.eprintid4225
rioxxterms.typearticle
qmu.authorWyness, Laura
dc.description.statuspub


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