Irreversible health effects may be linked to low iron intake in children – new report

A new scientific review has found that low iron intakes during early childhood may result in iron deficiency anaemia leading to permanent cognitive, motor, social-emotional and neurophysiological development delays.

Published as a supplement to the September edition of Nutrition & Dietetics, and entitled The Role of Red Meat in Healthy Australian Diets, the review was compiled by a group of eminent Australian public health and nutrition experts.

Supported by the Dietitians Association of Australia and the National Heart Foundation of Australia, the review concludes that one of the most effective ways of preventing iron deficiencies at all life stages in Australia is to include lean red meat in the diet 3-4 times a week.

The review notes that as many as a third of Australian 2-3 year olds do not get enough iron in their diets.

According to report contributor and Head of the Discipline of Paediatrics and Child Health at the University of Queensland, Professor Geoffrey Cleghorn, these findings have important implications for those providing advice to parents on child nutrition – especially in advising on adequate intakes of iron.

“Not only is iron essential for a child’s brain development during pregnancy and early childhood, it also appears to assist in the reduction of the development of certain diseases like cardiovascular disease and high blood pressure in later life. The message for parents is fairly straightforward – iron is essential for kids, iron deficiency is essentially preventable and lean red meat is an important source of iron,” said Professor Cleghorn.

“The first two years of a child’s life is a time of maximum brain growth and development, and many of the effects associated with iron deficiency appear irreversible, making early detection and treatment imperative – yet it is something that can be avoided,” he added.

Studies have shown that iron deficient children with anaemia, score lower on tests of mental development and have difficulties with body balance, co-ordination and in language skills.

According to Professor Linda Tapsell, a member of the report’s Editorial Committee, there is clear evidence that lean red meat should form an important part of a child’s diet because it is the best food source of well absorbed iron.

“Lean red meat is unique in that it not only provides iron and zinc in forms that are well absorbed by the body, but it also supplies vitamin B12 and long-chain omega-3s, two nutrients found naturally in only a limited number of foods,” explained Professor Tapsell.

“For this reason lean red meat is an ideal food to be included in the diets of young Australians 3-4 times a week,” she added.

The Role of Red Meat in Healthy Australian Diets Report can be downloaded, see link below.

For a Summary of the Report click here

Note: Meat & Livestock Australia commissioned this report on the Role of Red Meat in Healthy Australian Diets, which was peer-reviewed by an independent Editorial Committee. Meat & Livestock Australia is a corporate partner of the Dietitians Association of Australia.