Meat Institute Unveils Updated MeatPoultryNutrition.org

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North American Meat Institute

Dec 01, 2015, 14:30 ET


Washington, D.C. (PRWEB) December 01, 2015 -- The North American Meat Institute today unveiled an updated, comprehensive website detailing the important role that meat and poultry play in a healthy, balanced diet.

MeatPoultryNutrition.org includes a section about key nutrients in meat and poultry, a nutrition quiz where visitors can check their “meat IQ,” a section offering straight talk on controversies, information on buying and preparing meat and poultry and a guide to labels. The site also features a scientific library that organizes topically 120 recent, peer-reviewed, published studies that affirm the safety and nutrition of balanced diets that include meat and poultry. A team of dietitians assisted in developing the site to ensure its scientific integrity.

“This website is as packed with information as our products are packed with nutrition,” said North American Meat Institute President and CEO Barry Carpenter. “Consumers can rely on this site as a current and easy-to-use resource that showcases the latest scientific information and nutrition guidance. In fact, consumers will likely be surprised to see how many studies detail meat’s nutrition benefits, yet don’t make headlines.”

A special feature on the home page details a dozen reasons why meat and poultry are important for health, including:

  • Natural and complete protein. Protein found in meat and poultry is “complete” because it contains all the amino acids essential for health. Animal proteins are complete proteins.[i] And they occur naturally – no protein powder needed.
  • Iron rich. Meat, fish and poultry contain heme iron, which helps to prevent anemia because the body absorbs this iron better than non-heme iron found in plant foods such as vegetables. Heme iron foods help the body absorb non-heme iron. [ii]
  • Bioavailable nutrition. Nutrients in meat, including iron and zinc are typically more easily absorbed and used by the body.
  • Muscle strength and maintenance. High- quality protein, e.g. meat and poultry, have been shown to prevent muscle loss as we age more effectively than other protein foods.[iii]
  • Bone strength. Meatless diets have been shown to contain lower amounts of calcium, vitamin D, vitamin B-12, protein, and omega-3 fatty acids, which have important roles in maintaining bone health.[iv]
  • Brain function. Animal products like meat are the only natural sources of Vitamin B12, which promotes brain development in children[v] and helps your nervous system function properly.[vi]
  • Heart health. Mounting, recent evidence shows that lean meat protein could help maintain healthy cardiovascular function.[vii]
  • Blood Sugar Control. A high protein and low carbohydrate diet, which could include lean meat and poultry, can help to control blood sugars. [viii][ix]
  • Zinc immunity. Zinc helps maintain optimal immune function and promotes wound healing.[xxi]Beef is the top dietary source of zinc in the diet.[xii]
  • Selenium-rich. A serving of beef or lamb delivers half a human’s daily selenium needs. Selenium is an antioxidant that helps prevent cell damage, promotes proper thyroid function, and may contribute to cancer prevention.[xiii]
  • Weight management. High protein diets that include lean meat and poultry have been shown to promote long term weight loss better than other diets.[xiv][xv]
  • New features and information will be added to the site in 2016, including brand new nutrition packed recipes and new research.

“We are proud to play a role in nourishing people around the world and this site will help everyone make dietary choices that meet their own nutrition needs,” Carpenter said.

References:
[i] Complete Food and Nutrition Guide, American Dietetic Association, 2006, P. 507
[ii] Iron. Fact sheet for consumers. National Institutes of Health. Last modified August 22, 2014.
[iii] Nutrient-rich meat proteins in offsetting age-related muscle loss, 58th International Congress of Meat Science and Technology, 2012
[iv] Vegetarian diets and bone status, American Journal of Clinical Nutrition, 2014
[v] Effects of vitamin B12 and folate deficiency on brain development in children, Food Nutrition Bulletin, 2008
[vi] Institute of Medicine, Food and Nutrition Board. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. National Academy Press, Washington, DC, 1998
[vii] Partial substitution of carbohydrate intake with protein intake from lean red meat lowers blood pressure in hypertensive persons, American Society for Clinical Nutrition, 2006
[viii] Effect of a high-protein, low-carbohydrate diet on blood glucose control in people with Type 2 diabetes. Diabetes, 2004
[ix] Systematic review and meta-analysis of different dietary approaches to the management of type 2 diabetes. American Journal of Clinical Nutrition, 2013
[x] Zinc nurture in the elderly in relation to taste acuity, immune response, and wound healing. American Journal of Clinical Nutrition, 1982
[xi] Institute of Medicine, Food and Nutrition Board. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. National Academy Press, Washington, DC, 2001.
[xii] Effect of beef and soy proteins on the absorption of non-heme iron and inorganic zinc in children. Journal of the American College of Nutrition, 2006
[xiii] Institute of Medicine, Food and Nutrition Board. Dietary Reference Intakes: Vitamin C, Vitamin E, Selenium, and Carotenoids. National Academy Press, Washington, DC, 2000.
[xiv] Diets with High or Low Protein Content and Glycemic Index for Weight-Loss Maintenance, New England Journal of Medicine, 2010
[xv] Effect of an energy-restricted, high-protein, low-fat diet relative to a conventional high-carbohydrate, low-fat diet on weight loss, body composition, nutritional status, and markers of cardiovascular health in obese women, American Journal of Clinical Nutrition, 2005
[xxi] Institute of Medicine, Food and Nutrition Board. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. National Academy Press, Washington, DC, 1998

Eric Mittenthal, North American Meat Institute, http://www.meatinstitute.org, +1 2025874238, [email protected]