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首页> 外文期刊>Journal of human nutrition and dietetics >Contribution of meat to vitamin B12, iron and zinc intakes in five ethnic groups in the USA: Implications for developing food-based dietary guidelines
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Contribution of meat to vitamin B12, iron and zinc intakes in five ethnic groups in the USA: Implications for developing food-based dietary guidelines

机译：肉在美国五个种族中对维生素B12，铁和锌摄入量的贡献：对制定以食物为基础的饮食指南的意义

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Background: To describe the sources of meat and their contributions to vitamin B12, iron and zinc in five ethnic groups in the USA. Methods: Dietary data for the Multiethnic Cohort, established in Hawaii and Los Angeles, were collected using a quantitative food frequency questionnaire from more than 215 000 subjects, aged 45-75 years at baseline (1993-1996). Participants included African American, Latino, Japanese American, Native Hawaiian and Caucasian men and women. Servings of meat items were calculated based on the US Department of Agriculture recommendations and their contributions to intakes of total meat, red meat, vitamin B12, iron and zinc were determined. Results: Of all types of meat, poultry contributed the most to meat consumption, followed by red meat and fish among all ethnicities, except for Latino (born in Mexico and Central/South America) men who consumed more beef. Lean beef was the most commonly consumed red meat for all ethnic-sex groups (9.3-14.3%), except for Native Hawaiian and Japanese American men, and Japanese American women whose top contributor was stew/curry with beef/lamb and stir-fried beef/pork with vegetables, respectively. The contribution of meat was most substantial for zinc (11.1-29.3%) and vitamin B12 (19.7-40%) and, to a lesser extent, for iron (4.3-14.2%). Conclusions: This is the first large multiethnic cohort study to describe meat sources and their contributions to selected nutrients among ethnic minorities in the USA. These findings may be used to develop ethnic-specific recommendations for meat consumption aiming to improve dietary quality among these groups. Journal of Human Nutrition and Dietetics
机译：背景：描述美国五个种族的肉类来源及其对维生素B12，铁和锌的贡献。方法：使用定量食物频率调查表收集了在夏威夷和洛杉矶建立的多种族队列的饮食数据，该调查表来自基线（1993-1996年）年龄在45-75岁之间的超过215 000名受试者。参加者包括非裔美国人，拉丁美洲人，日裔美国人，夏威夷原住民和白人。根据美国农业部的建议计算肉类食品的食用量，并确定它们对总肉类，红肉，维生素B12，铁和锌的摄入量的贡献。结果：在所有肉类中，家禽对肉类消耗的贡献最大，在所有种族中，红肉和鱼次之，除了拉丁裔（出生于墨西哥和中/南美洲）的男人消耗的牛肉更多。瘦牛肉是所有种族性别人群中最常食用的红肉（9.3-14.3％），夏威夷土著人和日裔美国人以及日裔美国人的主要贡献者是炖牛肉/羊肉，牛肉/羊羔和炒制的红肉牛肉/猪肉配蔬菜。肉对锌（11.1-29.3％）和维生素B12（19.7-40％）的贡献最大，而对铁（4.3-14.2％）的贡献较小。结论：这是第一项大型多族裔队列研究，描述了美国少数民族的肉食来源及其对特定营养素的贡献。这些发现可用于制定针对特定种族的肉食建议，以改善这些人群的饮食质量。人类营养与营养学杂志

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