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Red meat and food guides.(Section 2: Key nutrients delivered by red meat in the diet)
KEY POINTS
* A re-examination of equivalence between meats and alternatives in food guides is required in view of new recommendations for intakes of long-chain omega-3 fatty acids and the issue of bioavailability in relation to iron and zinc.
* While plant-based alternatives provide protein, with some exceptions, they are generally poorer sources of bioavailable iron and zinc and do not contain vitamin B12 or long-chain omega-3 fatty acids.
* If a single guide to suit all styles of eating is retained, consideration will need to be given to the amounts recommended for this food group.
* An alternative is to provide separate guides for ...
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