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Australian experts confirm dietary role of red meat for 'at risk' elderly
October 2007
According to a new report released today, elderly Australians who eat red meat less often than recommended could be at risk of nutritional deficiencies and related diseases including poor mental function.
The new report titled The Role of Red Meat in Healthy Australian Diets was compiled by a group of eminent Australian public health and nutrition experts and concludes that lean red meat is a good source of protein, iron, zinc, omega-3s and vitamin B12, all of which can help prevent nutrient deficiencies in older people and help reduce the risk of chronic disease in old age.
But according to report contributor, Caryl Nowson, Professor of Nutrition and Ageing from Deakin University, many older people are not consuming enough red meat to meet minimum requirements for good health.
“What many people don’t realise is that while there is a reduction in energy needs with increasing age, requirements for a number of nutrients, especially protein and vitamin B12, increase considerably. With a lower kilojoule intake it is quite difficult for older people to meet their nutrient requirements, especially in the absence of a balanced diet. This is why the elderly are the most nutritionally vulnerable group in Australia,” she explained.
Compared with younger people, those over the age of 70 years have approximately a 20 percent higher daily requirement for protein. Yet the report confirms that those aged over 65 consume a third less red meat and other protein-rich foods than those aged 25-44 years.
Lack of protein in the diet is associated with a number of health and quality of life issues including increased risk of hip fracture, anaemia, reduced brain function, and delayed recovery from surgery. According to the report, lean red meat is an important source of dietary protein.
Vitamin B12 is known to reduce elevated homocysteine levels in the blood, a recognised risk factor for cardiovascular disease. Additionally, vitamin B12, a nutrient found in lean red meat, can help to protect against declining brain function as we age.
“These findings are significant because Australia’s population is ageing at a rapid rate. By 2021 those over the age of 65 will out number those under 15 years. Significant health and quality of life improvements can be achieved through the adoption of healthy dietary practices in later life. More needs to be done to educate older people in the interests of public health,” explained Professor Nowson.
“But we also need more support for elderly people in the community who need a level of care to ensure they have access to good nutrition. This could be as simple as assisting them with shopping and cooking. I believe nutrition needs to be on the public agenda for those in the community who are less mobile and therefore more nutritionally vulnerable to help maintain health and quality of life in old age,” she added.
Speaking on behalf of the Dietitians Association of Australia, who supported the report, Professor Linda Tapsell says lean red meat is a nutrient-dense food which helps to meet requirements for key nutrients, even in low kilojoule diets.
“Some older people may have reduced their consumption of red meat as they find it difficult to chew. For these people it’s best to choose tender cuts of meat and cook them correctly. Mince is also a good option for older people. Lean beef mince can be used to make nutritious bolognaise sauces or rissoles and lamb mince is a great ingredient for shepherd’s pie. Even small amounts of lean red meat consumed in this way can assist the elderly to maintain adequate intakes of protein, vitamin B12, zinc and iron,” she explained.
The report, which has also been supported by the National Heart Foundation of Australia, has been published as a supplement to the September edition of Nutrition & Dietetics.
Commissioned by Meat & Livestock Australia, it was launched in Sydney today by the Federal Minister for Health and Ageing, the Honorable Tony Abbott.