A reassessment of the fat intake of children from meat and meat products and an estimate of haem iron intakes.

@article{Burgess2001ARO,
  title={A reassessment of the fat intake of children from meat and meat products and an estimate of haem iron intakes.},
  author={Lorraine Burgess and A F Hackett and Sharon Kirby and S M Maxwell and Iben Nathan},
  journal={Journal of human nutrition and dietetics : the official journal of the British Dietetic Association},
  year={2001},
  volume={14 1},
  pages={55-61}
}
BACKGROUND It is possible that fat intake from red meat has declined as a consequence of changes in animal husbandry and butchery practices. In particular, a study of the intake of vegetarian and meat-eating children concluded that their fat intakes were similar, but the most recent information on the fat content of meat was not available. In addition, iron availability is probably as important as the total amount of iron consumed but estimates of haem iron intake are rarely made. METHODS The… CONTINUE READING

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