Synopsis

Source of validity: Scientific
Rating (out of 5): 4

Beef is scientifically supported as a dietary intervention for anemia, particularly iron-deficiency anemia. Beef is a rich source of heme iron, the form of iron found in animal products, which is more readily absorbed by the human body compared to non-heme iron from plant sources. The bioavailability of heme iron ranges from 15-35%, whereas non-heme iron's absorption rate is about 2-20%. Numerous clinical and nutritional studies have demonstrated that diets including red meat like beef can improve iron status and help prevent or treat iron-deficiency anemia, especially in populations at higher risk such as women of reproductive age, pregnant women, and children (Hurrell & Egli, 2010; Haider et al., 2013). Furthermore, beef contains vitamin B12, which is crucial for red blood cell formation and the prevention of megaloblastic anemia.

It is important to note that while beef can be an effective component of dietary strategies to address anemia, consumption should be balanced within the context of overall health, as excessive red meat intake has been linked to other health risks. Nevertheless, the scientific consensus supports the inclusion of beef as a valid dietary source to support iron intake and reduce the risk or severity of iron-deficiency anemia.

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