Lean beef contributes significant amounts of key nutrients to the diets of US adults: National Health and Nutrition Examination Survey 1999-2004 Michael Zanovec a , Carol E. O'Neil a, ⁎ , Debra R. Keast b , Victor L. Fulgoni III c , Theresa A. Nicklas d a School of Human Ecology, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA b Food & Nutrition Database Research, Inc., Okemos, MI 48864, USA c Nutrition Impact, LLC, Battle Creek , MI 49014, USA d USDA/ARS Children's Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine, Houston, TX 77030, USA Received 21 April 2010; revised 2 June 2010; accepted 3 June 2010 Abstract Consumption of lean meat is a valuable addition to a healthy diet because it provides complete protein and is a rich source of vitamin B 12 , iron, and zinc. The objective of this study was to examine the nutritional contribution of total beef and lean beef (LB) to the American diet using the USDA definition of LB as defined in MyPyramid. Twenty-four-hour dietary recall data from adults 19 to 50 years of age (n = 7049) and 51+ years (n = 6243) participating in the National Health and Nutrition Examination Survey 1999-2004 were assessed. Lean beef was defined as beef with b9.28 g fat per 100 g (excess was discretionary fat). Fifty percent of adults 19 to 50 years and 41% of adults 51+ years consumed beef on the day of the dietary recall. Total beef consumed among adults 19 to 50 and 51+ years was 49.3 ± 1.4 g (1.74 oz/d) and 37.1 ± 1.2 g (1.31 oz/d), respectively. In adults 19 to 50 and 51+ years, LB contributed 3.9% and 3.7% to total energy; 4.5% and 4.1% to total fat, 3.8% and 3.6% to saturated fatty acids; 13% and 11% to cholesterol intake; 15% and 14% to protein; 25% and 20% to vitamin B 12 ; 23% and 20% to zinc; and 8% and 7% to iron, respectively. Beef was also an important food source of many other nutrients, including niacin, vitamin B 6 , phosphorus, and potassium. In addition, beef provided only 1% of total sodium intake. Consumption of beef contributed significantly to intake of protein and other key nutrients by US adults. © 2010 Elsevier Inc. All rights reserved. Keywords: Beef; Lean beef; Meat; Nutrient intake; Adults; NHANES Abbreviations: LB, lean beef; MUFA, monounsaturated fatty acids; NHANES, National Health and Nutrition Examination Survey; SFA, saturated fatty acids; SR, standard reference. 1. Introduction Food-based recommendations in MyPyramid are for the lowest fat forms of food from each group. Consumption of lean meat is recommended as part of an overall healthy diet [1]. For adults, MyPyramid recommends 5- to 7-oz equivalents from the meat and beans group depending on age, sex, and physical activity; meat and poultry choices should be lean or low-fat. Excess fat consumed with meat equivalents goes to discretionary calories and increases the solid fat content of the diet [2]. Thus, the emphasis on consumption of lean meat is appropriate. Studies linking higher intakes of red meat with increased risk of coronary heart disease [3,4], type 2 diabetes mellitus [5,6], and certain types of cancer [7] have been of concern to consumers. Although it remains uncertain whether these diseases actually are associated with consumption of red meat, these concerns have led to decreased consumption of red meat, including beef, over time [8]. Available online at www.sciencedirect.com Nutrition Research 30 (2010) 375 – 381 www.nrjournal.com ⁎ Corresponding author. Tel.: +1 225 578 1631; fax: +1 225 578 4443. E-mail address: coneil1@lsu.edu (C.E. O'Neil). 0271-5317/$ – see front matter © 2010 Elsevier Inc. All rights reserved. doi:10.1016/j.nutres.2010.06.001