Rethinking Red Meat as a Prevention Strategy for Iron Deficiency

Abstract

The possibility that iron-deficiency anemia may lead to neurodevelopmental deficits has led some to recommend red meat as an early complementary food for infants; however, 2 new lines of evidence put this advice in a new light. First, recent studies show an association between consumption of red meat and cancer, diabetes, cardiovascular disease, and overall mortality. Second, new research has elucidated the role of plant ferritin as a readily available source of iron. There is an abundance of options for plant-based iron-rich foods that are consistent with long-term healthful eating that can meet infants’ nutritional needs while sidestepping red meat’s potential adverse health effects.