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DIETARY INTAKE OF IRON FROM DIFFERENT MEATS AND LIVERS IN SERBIAN ADULTS
Branković-Lazić, Ivana
Janković, Saša
Djinović-Stojanović, Jasna
Meat and meat products are an important part of the human diet in Serbia. They are a convenient source of high-value proteins, essential vitamins, and important minerals needed for good health throughout life. Iron (Fe) is found especially in red meat, and it is indicated that vegetarians may be at risk of iron deficiencies. The aim of this study was to analyse beef, lamb, pork, equine, chicken, and turkey meats, as well as livers from the same animal species, except turkey liver, regarding the iron content. Samples were gathered from different meat processing facilities in Serbia during 2023. The level of iron was determined by inductively coupled plasma mass spectrometry (ICP-MS). The estimated daily dietary intake (EDI) of Fe was calculated using data of Fe levels obtained in this study as well as data of dietary intake of estimated meats and livers from the European Food Safety Authority (EFSA) database. The following mean levels of Fe were found (µg g ) in meat: beef 20.2, lamb 17.8, pork 7.90, equine 38.8, chicken 4.43, and turkey 6.74. The highest Fe mean level was obtained in equine liver (330.00 µg g -1 ). The results for EDI are expressed as percent of the Recommended Dietary Allowance (RDA) for adults (male: 8 µg g -1 ) while the lowest level was obtained in beef liver (57.7 µg g -1 -1 ). The analysed meats and livers provide in total 16.2% and 7.20% for male and female respectively of the RDA for Fe. The obtained results showed that the estimated meats and livers can be considered as important dietary sources of Fe, but other food types are clearly necessary to provide adequate dietary levels of Fe for the Serbian adult population.
engleski
2024-10
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Conferences, iPRES Conference
iron, meats, livers, Serbian adults, intake