Contribution of beef consumption to nutrient intake, diet quality, and food patterns in the diets of the US population.

@article{Nicklas2012ContributionOB,
  title={Contribution of beef consumption to nutrient intake, diet quality, and food patterns in the diets of the US population.},
  author={Theresa A Nicklas and Carol E O'neil and Michael T Zanovec and Debra R. Keast and Victor L Fulgoni},
  journal={Meat science},
  year={2012},
  volume={90 1},
  pages={152-8}
}
This study examined the association between the nutrient contribution of beef, in its lowest and highest fat forms, and diet quality and food patterns in individuals 4+years of age. Beef consumers were categorized into three groups (lowest lean/highest fat [LLHF]; middle lean/middle fat content; and highest lean/lowest fat [HLLF]) based on the lean and fat content of beef consumed. Compared to non-beef consumers, HLLF consumers had higher intakes of vitamins B(6) and B(12), iron, zinc, and… CONTINUE READING

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