Newest Meat MythCrusher Examines Iron Absorption From Meat Compared to VegetablesThursday, December 17, 2015
(North American Meat Institute)
NAMI released the latest Meat MythCrusher video examining iron absorption from meat versus vegetable sources. The video features Lindsay Chichester, Ph.D., extension educator at the University of Nebraska, who explains the difference between heme iron found in meat and non-heme iron from vegetable sources. Although the amount of total iron in meat and vegetable sources often appears similar, iron in the heme form from meat is more easily absorbed by the body than from vegetables in the non-heme form, Chichester notes. Vegetarians need to eat 1.8 times the amount of non-heme iron to obtain the same amount from one serving of meat.
Dr. Chichester also states eating meat with vegetables helps increase the absorption of iron from both sources. Further, the video discusses the importance of iron for a variety of populations including young children, pregnant women and older adults as well as the health consequences of iron deficiency.
The newest video is the 46th in the Meat MythCrusher series produced by NAMI and American Meat Science Association. All of the videos as well as a new brochure covering the different meat myths addressed in them are available here.share on facebook share on twitter