Australian beef provides 12 essential nutrients recommended for good health, with an average 150-gram serving (raw weight) of lean red meat providing an excellent source of iron, zinc and vitamin B12.
It also delivers more iron than other animal proteins such as chicken or fish.
The World Health Organisation says iron deficiency affects one-third of the world’s population, with those most at risk being infants, children, and teenagers, who are growing rapidly, and pregnant women, who need iron for increased blood levels and to build babies’ iron stores.
In Australia, WHO estimates anaemia caused by iron deficiency affects 8 per cent of preschool children, 12 per cent of pregnant women and 15 per cent of women of reproductive age.
Because the body can’t make iron on its own, it gets it from the food we eat. Popular sources of iron include iron-fortified breakfast cereals, poultry, fish, spinach, tofu and red meat.
“World Iron Awareness week is like a beef week we have every year,” Australian Beef Sustainability Steering Group’s Mark Davie said.
“The iron in Australian beef is predominantly haem iron; and is more bioavailable, meaning it is more readily absorbed by the body than non-haem iron that is available mostly from plant sources.”
“Australian beef really is the best in the world and a naturally nutritious food that can be enjoyed as part of a healthy diet. I encourage everyone to enjoy a dish featuring lean red meat this World Iron Awareness Week,” Mr Davie said.
