scholarly journals Nutrient Composition Comparison between a Modified Paleolithic Diet for Multiple Sclerosis and the Recommended Healthy U.S.-Style Eating Pattern

Nutrients ◽  
2019 ◽  
Vol 11 (3) ◽  
pp. 537 ◽  
Author(s):  
Catherine Chenard ◽  
Linda Rubenstein ◽  
Linda Snetselaar ◽  
Terry Wahls
Keyword(s):  
Multiple Sclerosis ◽  
Vitamin D ◽  
Fruits And Vegetables ◽  
Demyelinating Disease ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
Paleolithic Diet ◽  
Nutritional Adequacy ◽  
Eating Pattern ◽  
Mean Adequacy Ratio

Multiple sclerosis (MS) is a demyelinating disease that attacks the central nervous system. Evidence-based dietary guidelines do not exist for MS; the default advice is to follow the Dietary Guidelines for Americans (DGA). A modified Paleolithic Wahls Elimination (WahlsElim) diet promoted for MS excludes grains and dairy and encourages 9+ cups fruits and vegetables (F/V) and saturated fat for cooking. This study evaluated the nutritional adequacy of seven-day menus and modeled them with varying amounts of F/V for comparison with the DGA Healthy US-Style Eating Pattern (HEP) for ages 31–50 years. WahlsElim menus had low added sugar and glycemic index. Nutritional adequacy of the menus and modeled versions were similar to HEP for 17 vitamins and minerals (mean adequacy ratio ≥92%). Nutrient shortfalls for the modeled diet with 60% F/V were identical to HEP for vitamin D, iron (females), magnesium (marginally males), choline and potassium; this modeled diet was also low in dietary fiber and calcium but met vitamin E requirements while HEP did not. WahlsElim-prescribed supplements corrected vitamin D and magnesium shortfalls; careful selection of foods are needed to meet requirements of other shortfall nutrients and reduce saturated fat and sodium. Doctors should monitor nutritional status, supplement doses, and possible contraindications to high vitamin K intake in individuals following the WahlsElim diet.

scholarly journals Nutrient Composition Comparison between the Low Saturated Fat Swank Diet for Multiple Sclerosis and Healthy U.S.-Style Eating Pattern

Nutrients ◽  
2019 ◽  
Vol 11 (3) ◽  
pp. 616 ◽  
Author(s):  
Catherine A. Chenard ◽  
Linda M. Rubenstein ◽  
Linda G. Snetselaar ◽  
Terry L. Wahls
Keyword(s):  
Multiple Sclerosis ◽  
Dietary Fiber ◽  
Healthy Eating ◽  
Saturated Fat ◽  
Healthy Eating Index ◽  
Dietary Guidelines ◽  
Dietary Recommendations ◽  
Nutritional Adequacy ◽  
Eating Pattern ◽  
The Central Nervous System

Multiple sclerosis (MS) is an incurable degenerative disease that attacks the central nervous system. Roy Swank proposed a low saturated fat diet to treat MS around 1950 and showed delayed disease progression in his patients. However, there is insufficient evidence to recommend this diet for MS and default dietary recommendations are the Dietary Guidelines for Americans (DGA). This study assessed the nutritional adequacy of seven-day menus developed by Swank and their compliance with the DGA; menus were modeled for comparison with the DGA Healthy US-Style Eating Pattern (HEP) for males and females 31–50 years. Swank recommended dietary supplements corrected menu shortfalls in vitamins D, E, calcium, folate and iron but not dietary fiber, potassium and choline. Healthy Eating Index-2015 score for Swank menus (93.2/100) indicated good compliance with the DGA. Nutritional adequacy of the Swank modeled diet was similar to HEP for 17 vitamins and minerals (Mean Adequacy Ratios ≥94%) with similar shortfall nutrients except magnesium (HEP males) and dietary fiber (Swank males). Alternate Healthy Eating Index-2010 scores for Swank male (90/110) and female (88/110) model diets were similar to HEP. Swank menus have similar nutritional adequacy as HEP. Inclusion of foods high in dietary fiber, potassium and choline may be advised as well as selection of foods to reduce sodium below the Tolerable Upper Intake Level.

scholarly journals Eating Pattern and Nutritional Risks among People with Multiple Sclerosis Following a Modified Paleolithic Diet

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1844
Author(s):  
Tyler J. Titcomb ◽  
Babita Bisht ◽  
David D. Moore ◽  
Yashpal S. Chhonker ◽  
Daryl J. Murry ◽  
...  
Keyword(s):  
Multiple Sclerosis ◽  
Vitamin A ◽  
Fruits And Vegetables ◽  
Disease Risk ◽  
Serum Levels ◽  
Food Group ◽  
Micronutrient Deficiencies ◽  
Food Groups ◽  
Paleolithic Diet ◽  
Eating Pattern

Preliminary studies suggest that a modified Paleolithic diet may benefit symptoms of fatigue in progressive multiple sclerosis (MS). However, this diet restricts the consumption of eggs, dairy, and gluten-containing grains, which may increase the risk of micronutrient deficiencies. Therefore, we evaluated the nutritional safety of this diet among people with progressive MS. Three nonconsecutive 24-h dietary recalls were collected from (n = 19) progressive MS participants in the final months of a diet intervention study and analyzed using Nutrition Data System for Research (NDSR) software. Food group intake was calculated, and intake of micronutrients was evaluated and compared to individual recommendations using Nutrient Adequacy Ratios (NARs). Blood was drawn at baseline and the end of the study to evaluate biomarker changes. Mean intake of fruits and vegetables exceeded nine servings/day and most participants excluded food groups. The intake of all micronutrients from food were above 100% NAR except for vitamin D (29.6 ± 34.6%), choline (73.2 ± 27.2%), and calcium (60.3 ± 22.8%), and one participant (1/19) exceeded the Tolerable Upper Limit (UL) for zinc, one (1/19) for vitamin A, and 37% (7/19) exceeded the chronic disease risk reduction (CDRR) for sodium. When intake from supplements was included in the analysis, several individuals exceeded ULs for magnesium (5/19), zinc (2/19), sodium (7/19), and vitamins A (2/19), D (9/19), C (1/19), B6 (3/19), and niacin (10/19). Serum values of vitamins D, B12, K1, K2, and folate significantly increased compared to respective baseline values, while homocysteine and magnesium values were significantly lower at 12 months. Calcium and vitamin A serum levels did not change. This modified Paleolithic diet is associated with minimal nutritional risks. However, excessive intake from supplements may be of concern.

scholarly journals Comparing the cost of essential nutrients from different food sources in the American diet using NHANES 2011–2014

2019 ◽  
Vol 18 (1) ◽  
Author(s):  
Julie M. Hess ◽  
Christopher J. Cifelli ◽  
Sanjiv Agarwal ◽  
Victor L. Fulgoni
Keyword(s):  
Vitamin D ◽  
Fruits And Vegetables ◽  
Cost Effective ◽  
Dietary Guidelines ◽  
Food Sources ◽  
Health Concern ◽  
Eating Patterns ◽  
Food Groups ◽  
Daily Food ◽  
The Cost

Abstract Background One reason that some Americans do not meet nutrient needs from healthy eating patterns is cost. Food cost affects how people eat, and healthy diets tend to be more expensive. Cost is also important for diet sustainability. Sustainable eating patterns must be both nutritionally adequate and affordable. The objective of this study was to compare the cost of obtaining shortfall nutrients from different food groups to help identify cost-effective ways Americans can move towards healthy and sustainable eating patterns. Methods This analysis used dietary intake data from the National Health and Nutrition Examination Survey from 2011 to 2012 and 2013–2014 (n = 5876 children 2–18 years and n = 9953 adults 19–99 years). Americans’ nutrient intake from food categories in “What We Eat in America” and the 2015–2020 Dietary Guidelines for Americans was determined using the Food and Nutrient Database for Dietary Studies. Food cost and the cost of nutrients were obtained from Center for Nutrition Promotion and Policy food cost database 2001–2002 and 2003–2004 (adjusted for inflation). Results The daily mean cost of food was $4.74 ± 0.06 for children and $6.43 ± 0.06 for adults. “Protein foods” and “mixed dishes” were the two most expensive food categories (43–45% of daily food costs), while “grains,” “fruits,” and “vegetables” combined accounted for ~ 18% of the daily cost, and “milk and dairy” accounted for 6–12% of total daily food costs in both adults and children. “Milk and dairy” were the least expensive dietary sources of calcium and vitamin D in the American diet, while “grains” were the least expensive sources of iron and magnesium, and “protein foods” were the least expensive sources of choline. “Fruits” and “vegetables” were the least expensive sources of potassium and vitamin C, respectively, and “snacks and sweets” were the least expensive sources of vitamin E. Conclusion “Milk and dairy” were inexpensive sources of three of the four nutrients of public health concern (calcium, vitamin D, and potassium), while “grains” were the least expensive source of fiber. The results of this work reinforce the importance of consuming a variety of nutrient-rich foods for cost-effective, sustainable eating patterns.

scholarly journals Revision of food-based dietary guidelines for Ireland, Phase 1: evaluation of Ireland's food guide

2011 ◽  
Vol 15 (3) ◽  
pp. 518-526 ◽  
Author(s):  
Mary AT Flynn ◽  
Clare M O'Brien ◽  
Gemma Faulkner ◽  
Cliona A Flynn ◽  
Magda Gajownik ◽  
...  
Keyword(s):  
Vitamin D ◽  
Energy Content ◽  
Phase 1 ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
Portion Size ◽  
Portion Sizes ◽  
Food Patterns ◽  
Total Fat ◽  
Gender Groups

AbstractObjectiveTo evaluate Ireland's food-based dietary guidelines and highlight priorities for revision.DesignEvaluation with stakeholder input. Energy and nutrient intake goals most appropriate for Ireland were determined. Advice from Ireland's food guide was translated into 4 d food intake patterns representing age and gender groups from 5 to 51+ years. Nutritional content of the food patterns was compared with identified goals and appropriateness of food advice was noted. Feedback from stakeholders was obtained on portion size of foods within the Bread, Cereal and Potato group and of portion descriptors for meat and cereal foods.SettingGovernment agency/community.SubjectsGeneral population aged 5+ years, dietitians/nutritionists (n 44) and 1011 consumers.ResultsGoals were identified for energy, macronutrients, fibre, Fe, Ca and vitamin D. Goals not achieved by the food patterns included energy, total fat, saturated fat, fibre and vitamin D. Energy content of food portions within the Bread, Cereal and Potato group varied widely, yet advice indicated they were equivalent. Dietitians/nutritionists agreed with the majority of consumers surveyed (74 %, n 745) that larger portion sizes within the Bread, Cereal and Potato group were more meaningful. ‘Palm of hand’ as a descriptor for meat portions and a ‘200 ml disposable cup’ for quantifying cereal foods were preferred.ConclusionsRevision of the guidelines requires specific guidance on energy and vitamin D intakes, and comprehensive advice on how to reduce fat and saturated fat and increase fibre intakes. Advice should use portion descriptors favoured by consumers and enlarged portion sizes for breads, cereals and potatoes that are equivalent in terms of energy.

scholarly journals Comparing the Cost of Essential Nutrients from Different Food Sources in the American Diet (OR20-04-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Julie Hess ◽  
Christopher Cifelli ◽  
Sanjiv Agarwal ◽  
Victor Fulgoni
Keyword(s):  
Vitamin D ◽  
Fruits And Vegetables ◽  
Dietary Guidelines ◽  
Food Sources ◽  
Health Concern ◽  
Eating Patterns ◽  
Food Groups ◽  
Essential Nutrients ◽  
Daily Food ◽  
The Cost

Abstract Objectives The cost of food, along with several other factors, influences how people eat and is an important facet of sustainability. Sustainable eating patterns are both nutritionally adequate and affordable. The objective of this study was to compare the cost to the consumer of obtaining shortfall nutrients from different food groups: milk and dairy, protein foods, mixed dishes, grains, snacks & sweets, fruits, and vegetables. Methods This analysis used dietary intake data from the National Health and Nutrition Examination Survey from 2011–2012 and 2013–2014 (n = 5876 children age 2–18 years and 9953 adults age 19–99 years). Americans’ nutrient intake from food categories in “What We Eat in America” and the 2015–2020 Dietary Guidelines for Americans was determined using the Food and Nutrient Database for Dietary Studies. Food cost and the cost of nutrients were obtained from Center for Nutrition Promotion and Policy food cost database 2001–2002 and 2003–2004 and adjusted for inflation. Results The daily mean cost of food was $4.74 ± 0.06 for children and $6.43 ± 0.06 for adults. “Protein foods” and “mixed dishes” were the two most expensive food categories (43–45% of daily food costs), and “milk and dairy” accounted for 6–12% of total daily food costs in both adults and children. “Milk and dairy” were also the least expensive dietary sources of calcium and vitamin D in the American diet. “Protein foods” and “grains” were the main dietary sources of choline, and “protein foods” were also the least expensive sources of choline. “Grains” were the least expensive sources of iron and magnesium, while “fruits” and “vegetables” were the least expensive sources of potassium and vitamin C, respectively. “Snacks & sweets” were the least expensive sources of vitamin E. Although “milk and dairy” were not the least costly sources of potassium, magnesium and vitamin A, they were the second least expensive. Conclusions In addition to contributing essential nutrients to the American diet, “milk and dairy” are also inexpensive sources for several of these nutrients, including three of the four “nutrients of public health concern” (calcium, vitamin D, and potassium), indicating that dairy foods can be part of sustainable eating patterns. Funding Sources National Dairy Council.

scholarly journals Demographic Characteristics Associated with Variety of Fruit and Vegetable Intake: What We Eat in America, NHANES 2013–2016 (FS02-06-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Carrie Martin ◽  
M Katherine Hoy ◽  
John Clemens ◽  
Alanna Moshfegh
Keyword(s):  
High School ◽  
Weight Status ◽  
Fruits And Vegetables ◽  
Vegetable Intake ◽  
Current Smoker ◽  
Normal Weight ◽  
Demographic Characteristics ◽  
Dietary Guidelines ◽  
Fruit And Vegetable ◽  
Eating Pattern

Abstract Objectives To assess demographic characteristics associated with variety of fruit and vegetable (FV) intake by adults in What We Eat in America (WWEIA), NHANES 2013–2016. Methods One-day of dietary intake data of adults 20+ years (N = 10,064) in WWEIA, NHANES 2013–2016 were used. FV variety was defined as the count of foods consumed that contributed to total FV intake. To be counted, at least 0.1 cup equivalent (CE) FV of each single FV item and 0.2 CE from a mixed dish had to have been consumed. Each FV was counted only once; a mixed dish was counted as one. The Food Patterns Equivalents Database was used to determine the CE of FV intake. Individuals were classified for variety of intake as None (0 items), N = 579; Low (1–2), N = 3746; Moderate (3–4), N = 3423; and High (5+), N = 2316. Using t-tests, within each classification the % of individuals reporting were compared by demographic characteristics including gender, age, race/ethnicity, income, education, weight status, and current smoker status. Results Demographic characteristics that were significantly different (P < 0.001) among those classified as High FV variety included larger percentages of: those 60 + y (27%) than 20–29y (19%); Asians (34%) compared to Hispanic (24%) and Non-Hispanic black (17%); those at >350% poverty (31%) than either 131–350% (22%) or under 131% poverty (18%); and those with education of college or above (36%) than some college (23%), high school graduate (16%), or less than high school (18%). Those classified as High FV variety also had significantly lower percentages of: obese (19%) than either overweight (25%) or normal weight (32%); and current smokers (13%) than non-smokers (27%). All of these results were typically the inverse for the Low FV variety group with the exception of weight status which had no significant differences. There were no significant differences in demographic characteristics among those classified as Moderate FV variety. Conclusions Although the Dietary Guidelines for Americans recommend that a healthy eating pattern includes a variety of fruits and vegetables, only 1 out of 4 adults were reporting at least 5 fruits and vegetables per day. Significant differences in % reporting appeared in the High or Low FV variety groups but not the Moderate FV variety group. Funding Sources U.S. Department of Agriculture.

scholarly journals Vitamin D: a natural inhibitor of multiple sclerosis

2000 ◽  
Vol 59 (4) ◽  
pp. 531-535 ◽  
Author(s):  
Colleen E. Hayes
Keyword(s):  
Risk Factors ◽  
Multiple Sclerosis ◽  
Vitamin D ◽  
Transforming Growth Factor ◽  
Demyelinating Disease ◽  
Receptor Gene ◽  
Interleukin 4 ◽  
Cell Trafficking ◽  
Biological Studies ◽  
Natural Inhibitor

Inheriting genetic risk factors for multiple sclerosis (MS) is not sufficient to cause this demyelinating disease of the central nervous system; exposure to environmental risk factors is also required. MS may be preventable if these unidentified environmental factors can be avoided. MS prevalence increases with decreasing solar radiation, suggesting that sunlight may be protective in MS. Since the vitamin D endocrine system is exquisitely responsive to sunlight, and MS prevalence is highest where environmental supplies of vitamin D are lowest, we have proposed that the hormone, 1,25-dihydroxycholecalciferol (1,25-(OH)2D3), may protect genetically-susceptible individuals from developing MS. Evidence consistent with this hypothesis comes not only from geographic studies, but also genetic and biological studies. Over-representation of the vitamin D receptor gene b allele was found in Japanese MS patients, suggesting it may confer MS susceptibility. Fish oil is an excellent vitamin D source, and diets rich in fish may lower MS prevalence or severity. Vitamin D deficiency afflicts most MS patients, as demonstrated by their low bone mass and high fracture rates. However, the clearest evidence that vitamin D may be a natural inhibitor of MS comes from experiments with experimental autoimmune encephalomyelitis (EAE), a model of MS. Treatment of mice with 1,25-(OH)2D3 completely inhibited EAE induction and progression. The hormone stimulated the synthesis of two anti-encephalitogenic cytokines, interleukin 4 and transforming growth factor β-1, and influenced inflammatory cell trafficking or apoptosis. If vitamin D is a natural inhibitor of MS, providing supplemental vitamin D to individuals who are at risk for MS would be advisable.

scholarly journals Diet and Multiple Sclerosis: Scoping Review of Web-Based Recommendations (Preprint)

2018 ◽  
Author(s):  
Jeffrey M Beckett ◽  
Marie-Louise Bird ◽  
Jane K Pittaway ◽  
Kiran DK Ahuja
Keyword(s):  
Multiple Sclerosis ◽  
Vitamin D ◽  
Information Seeking ◽  
Scientific Evidence ◽  
Saturated Fat ◽  
Initial Assessment ◽  
Dietary Advice ◽  
Search Term ◽  
Omega 3 ◽  
Web Based

BACKGROUND There is currently no scientific evidence supporting the use of specific diets in the management of multiple sclerosis (MS); the strongest dietary associations are observed with vitamin D and omega-3 fatty acid supplementation. Despite this, there are many websites that provide advice or suggestions about using various dietary approaches to control symptoms or disease progression. OBJECTIVE The objective of this study was to assess the dietary advice for the symptomatic management of MS available on the internet. METHODS This study was a systematic review of webpages that provided dietary advice for the management of MS. Webpages were selected from an internet search conducted in November 2016 using Google, Yahoo, and Bing search engines and the search term “MS diet.” The first two pages of results from each search engine were included for the initial assessment. Duplicates were removed. Data extracted from websites included specific advice relating to diet and its rationale and the citation of supporting scientific literature. Authorship and credential information were reviewed to assess webpage quality. RESULTS We included 32 webpages in the final assessment. The webpages made a wide variety of specific recommendations regarding dietary patterns and individual foods to help manage MS. The most common dietary pattern advised on these webpages was the low-fat, high-fiber balanced diet, followed by the low-saturated fat diet, near-vegetarian Swank diet, and the Paleo diet. The main categories of individual foods or nutrients suggested for addition to the diet were: supplements (especially omega-3 and vitamin D), fruits, vegetables, and lean protein. In contrast, the most commonly recommended for removal were saturated fats, dairy, gluten-containing grains, and refined sugar. These recommendations were often accompanied by rationale relating to how the particular food or nutrient may affect the development, prevalence and symptoms of MS; however, very little of this information is supported by the current scientific evidence between diet and MS. Only 9 webpages provided full authorship including credential information. CONCLUSIONS There is a wide variety of Web-based dietary advice, which in some cases is contradictory. In most cases, this advice is the result of peoples’ individual experiences and has not been scientifically tested. How people living with MS use this information is not known. These findings highlight the important role health professionals can play in assisting people living with MS in their health information-seeking behaviors.

scholarly journals Contribution of Dairy Foods to Energy and Nutrient Intakes in Children and Adults: Analysis of Nhanes 2015–2018

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 1021-1021
Author(s):  
Christopher Cifelli ◽  
Julie Hess ◽  
Victor III Fulgoni
Keyword(s):  
Vitamin D ◽  
Vitamin A ◽  
Vitamin B12 ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
Health Concern ◽  
Food Groups ◽  
Food Category ◽  
Dairy Foods ◽  
Total Fat

Abstract Objectives Dairy foods are foundational foods in healthy eating patterns. Consumption of dairy foods helps both children and adults meet the recommendations of a variety of essential nutrients. Accordingly, the objective of this study was to determine the contribution of total dairy, milk, cheese, and yogurt to energy and nutrient intake in children and adults. Methods Twenty-four-hour dietary recall data from children age 2–18 (n = 5038) and adults age 19–99 (n = 9813) participating in the National Health and Nutrition Examination Survey (NHANES) 2015–2016 and 2017–2018 were analyzed. Intakes (both absolute amounts and as a percentage of total intake) of energy and nutrients were determined for all food groups using the USDA food category system. Data were generated on an as consumed basis and on a disaggregated basis; the latter approach reallocated energy and nutrients from milk and cheese found in other foods (e.g., pizza) back to the respective dairy food group. Total dairy was defined as milk, cheese, and yogurt in this analysis. Results On a disaggregated basis, total dairy provided 14.2% and 9.7% of total kcal/d in children and adults, respectively. At current consumption levels, milk, cheese, and yogurt contributed 61.6% of calcium, 65.8% of vitamin D, 22.8% of potassium, 23.7% of protein, 38.5% of vitamin A, 38.3% of vitamin B12, 31.1% of riboflavin, 36.3% of phosphorus, 22.7% of zinc, and 18.1% of magnesium in children, on average. Dairy foods also contributed 19% of total fat, 31.1% of saturated fat, 13.9% of sodium, and 4.7% of added sugar to the diets of children. Similarly, in adults, milk, cheese, and yogurt contributed 49.5% of calcium, 45.9% of vitamin D, 11.6% of potassium, 15.7% of protein, 26.6% of vitamin A, 24.9% of vitamin B12, 18.6% of riboflavin, 25% of phosphorus, 15.5% of zinc, and 9.4% of magnesium to the diet, on average. Total dairy also provided 14.2% of total fat, 24.8% of saturated fat, and 10.1% of sodium in adults. Milk was the top source of calcium and vitamin D in both children and adults. Conclusions Milk, cheese, and yogurt remain significant sources of key nutrients for children and adults, including three out of the four underconsumed nutrients of public health concern (vitamin D, calcium, and potassium) as defined by the 2020 Dietary Guidelines for Americans. Funding Sources National Dairy Council.

scholarly journals The role of unprocessed beef and lamb in the diets of Irish children and teenagers (5–17 years)

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Jacqueline Lyons ◽  
Christopher Cocking ◽  
Laura Kehoe ◽  
Breige McNulty ◽  
Anne Nugent ◽  
...  
Keyword(s):  
Vitamin D ◽  
Dietary Intake ◽  
Vitamin B12 ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
Monounsaturated Fat ◽  
Nutrient Intakes ◽  
Food Composition Tables ◽  
Total Fat ◽  
Daily Intakes

AbstractIntroductionMeat is a nutrient-dense food that plays a central role in the diets of many children globally, contributing significantly to intakes of energy, protein and a number of essential micronutrients. However, nutritive quality is variable across meat types and cuts, and dietary guidelines across Europe typically encourage the consumption of lean meats whilst limiting the consumption of processed meats. The current work aimed to estimate intakes of unprocessed beef and lamb and their contribution to nutrient intakes in Irish children and teenagers.MethodsAnalyses were based on data from the Irish National Children's Food Survey (NCFS) (2003–2004; 5–12 years; n 594) and National Teens’ Food Survey (NTFS) (2005–2006; 13–17 years; n 441) (www.iuna.net). Both surveys used a 7-day weighed (NCFS) or semi-weighed (NTFS) food record to collect dietary intake data from nationally representative samples of Irish children. Dietary intake data were converted to nutrient data using WISP©, based on UK and Irish food composition tables. Unprocessed beef and lamb was defined as beef or lamb that had not undergone any preserving process other than chilling, freezing or salting, and included beef or lamb dishes that were wrapped in a controlled atmosphere. Meat intakes from composite dishes (e.g. beef lasagne) were estimated following disaggregation of the non-meat components. Statistical analyses were carried out using SPSS© v23.0.ResultsUnprocessed beef was consumed by 79% of children and 83% of teenagers, while unprocessed lamb was consumed by 19% of children and 20% of teenagers. Mean daily intakes of unprocessed beef were 21 g and 34 g in children and teenagers (consumers only), while mean daily intakes of unprocessed lamb were 14 g and 23 g. Unprocessed beef and lamb contributed 5–6% to mean daily energy intakes and contributed the following proportions to daily nutrient intakes in children and teenagers, respectively: protein (11%, 15%), total fat (7%, 9%), saturated fat (7%, 10%), monounsaturated fat (9%, 11%), iron (7%, 10%), zinc (18%, 23%), vitamin A (7%, 7%), vitamin D (12%, 16%), total niacin (9%, 13%), vitamin B6 (6%, 9%), vitamin B12 (15%, 22%), sodium (6%, 7%).DiscussionUnprocessed beef and lamb are valuable sources of nutrients for Irish children and teenagers. Relative to their energy contribution, they contribute higher proportions of a number of important nutrients, such as protein, zinc, vitamin D, vitamin B12 and total niacin, while contributing relatively small proportions of total fat, saturated fat and sodium. This research was funded by Meat Technology Ireland.

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