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Contribution of meat to vitamin B 12 , iron and zinc intakes in five ethnic groups in the USA : implications for developing food‐based dietary guidelines
Author(s) -
Sharma S.,
Sheehy T.,
Kolonel L. N.
Publication year - 2013
Publication title -
journal of human nutrition and dietetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.951
H-Index - 70
eISSN - 1365-277X
pISSN - 0952-3871
DOI - 10.1111/jhn.12035
Subject(s) - red meat , medicine , food science , ethnic group , vitamin , white meat , food frequency questionnaire , environmental health , biology , pathology , sociology , anthropology
Background To describe the sources of meat and their contributions to vitamin B 12 , iron and zinc in five ethnic groups in the U SA. Methods Dietary data for the M ultiethnic C ohort, established in H awaii and L os A ngeles, were collected using a quantitative food frequency questionnaire from more than 215 000 subjects, aged 45–75 years at baseline (1993–1996). Participants included A frican A merican, L atino, J apanese A merican, N ative H awaiian and C aucasian men and women. Servings of meat items were calculated based on the US Department of Agriculture recommendations and their contributions to intakes of total meat, red meat, vitamin B 12 , iron and zinc were determined. Results Of all types of meat, poultry contributed the most to meat consumption, followed by red meat and fish among all ethnicities, except for L atino (born in M exico and C entral/ S outh A merica) men who consumed more beef. Lean beef was the most commonly consumed red meat for all ethnic‐sex groups (9.3–14.3%), except for N ative H awaiian and J apanese A merican men, and J apanese A merican women whose top contributor was stew/curry with beef/lamb and stir‐fried beef/pork with vegetables, respectively. The contribution of meat was most substantial for zinc (11.1–29.3%) and vitamin B 12 (19.7–40%) and, to a lesser extent, for iron (4.3–14.2%). Conclusions This is the first large multiethnic cohort study to describe meat sources and their contributions to selected nutrients among ethnic minorities in the USA . These findings may be used to develop ethnic‐specific recommendations for meat consumption aiming to improve dietary quality among these groups.