Leonhardt M, Kreuzer M, Wenk C
Institute of Animal Sciences, Swiss Federal Institute of Technology, Zurich, Switzerland.
Nahrung. 1997 Oct;41(5):289-92. doi: 10.1002/food.19970410508.
The objective of the present study was to analyze iron and zinc in major lean meat cuts in order to estimate the contribution of the average lean meat consumption in Switzerland (1995) for these trace elements. Iron, heme iron and zinc contents were analyzed in following muscles: pork (longissimus dorsi muscle and shoulder), beef (longissimus dorsi muscle and shoulder), veal (longissimus dorsi muscle) and chicken (breast and thigh). Beef and pork shoulder were the best sources of iron, heme iron and zinc. Pork and veal longissimus dorsi muscle and chicken were relatively poor in these trace elements. With an average daily lean meat consumption of 105 g, iron and zinc intake were about 1.1 mg/d and 3.8 mg/d, respectively. Recommendations for daily iron intake were met to 11% (men) and 7% (women) and for zinc to 25% (men) and 32% (women). Applying a modified Monsen model, the requirements for absorbed iron were met in the range of 10-30% and 7-20% for men and women, respectively. Taking into account a zinc absorption rate from meat of about 20-36%, the daily requirements for absorbed zinc were covered to 32-56%. In conclusion, the average amount of lean meat as consumed in Switzerland was high enough to be an important source of available iron and zinc, particularly for people with low iron and zinc status.
本研究的目的是分析主要瘦肉切块中的铁和锌，以估算瑞士（1995年）平均瘦肉消费量对这些微量元素的贡献。对以下肌肉中的铁、血红素铁和锌含量进行了分析：猪肉（背最长肌和肩部）、牛肉（背最长肌和肩部）、小牛肉（背最长肌）和鸡肉（胸脯和大腿）。牛肉和猪肩肉是铁、血红素铁和锌的最佳来源。猪和小牛的背最长肌以及鸡肉中的这些微量元素含量相对较低。平均每日瘦肉消费量为105克时，铁和锌的摄入量分别约为1.1毫克/天和3.8毫克/天。男性的铁摄入量达到每日推荐量的11%，女性为7%；锌摄入量男性为25%，女性为32%。应用改良的蒙森模型，男性和女性吸收铁的需求量分别满足了10 - 30%和7 - 20%。考虑到肉类中锌的吸收率约为20 - 36%，每日吸收锌的需求量满足了32 - 56%。总之，瑞士消费的平均瘦肉量足以成为可利用铁和锌的重要来源，特别是对于铁和锌水平较低的人群。
