Effect of Increasing Red Meat Intake on Iron Status in Adults with Normal and Suboptimal Iron Status: A Systematic Literature Review and Meta-Analysis of Intervention Studies.

Summary

This systematic review and meta-analysis synthesises evidence from intervention studies examining the effect of increasing red meat consumption on iron status in adult populations, distinguishing between those with normal and suboptimal baseline iron status. By pooling data across trials, the paper likely provides quantitative estimates of the magnitude of improvement in key iron biomarkers attributable to red meat intake, offering evidence relevant to dietary guidance on iron sufficiency. The findings are pertinent to public health nutrition debates regarding the role of haem iron from red meat in addressing iron deficiency and suboptimal iron stores in the general adult population.

UK applicability

The findings are broadly applicable to the UK, where iron deficiency and suboptimal iron status — particularly among women of reproductive age — are recognised public health concerns. The review's evidence base may inform UK dietary guidelines and clinical advice on the role of red meat as a dietary source of bioavailable haem iron.

Key measures

Serum ferritin (µg/L); haemoglobin (g/dL); serum iron (µmol/L); transferrin saturation (%); total iron binding capacity (µmol/L)

Outcomes reported

The review measured changes in iron status biomarkers (such as serum ferritin, haemoglobin, serum iron, and transferrin saturation) in adults following increased red meat intake. Outcomes were compared between individuals with normal and suboptimal iron status at baseline.

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