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Have your meat and eat it too
By
Katie
Pratt
LEXINGTON, Ky. (Jan. 9, 2008) – After recent conflicting studies
regarding a potential link between meat, obesity and cancer,
many people might be puzzled about the nutritional value of meat
and the proper amount to include in a healthy diet. Gregg
Rentfrow, University of Kentucky meat science extension
specialist, said studies show there is no link between meat,
obesity and cancer, and meat consumption is a part of a healthy
lifestyle.
Rentfrow said meat often is associated with high levels of trans
fat, which causes so-called “bad” cholesterol levels to rise and
increases the risk for heart disease. While cattle and sheep
meats contain a small amount of trans fat when produced
naturally, this is nowhere near the amount of trans fat that is
added during food preparation when meat is cooked with
hydrogenated cooking oils.
While many people are aware meat is a good source of protein,
they may not realize it also contains many vitamins and
minerals. Meat is the only natural source of some B-vitamins and
contains 40 percent of the daily recommended amount of zinc. It
also contains iron and amino acids. Protein found in meat is 95
to 100 percent digestible by the human body while only 65 to 70
percent of plant proteins can be digested, Rentfrow said.
Similar to many diet plans, he said the key healthy ways for
people to incorporate meat into their diets are portion size and
exercise.
“The amount of meat a person should eat depends on their
activity level,” Rentfrow said. “Athletes need more protein in
their diets than others to keep their muscles strong.”
He said a suggested serving size of meat for the average person
is the size of a deck of cards, but that doesn’t mean people
cannot occasionally enjoy a 12-ounce prime rib at a restaurant.
However, they should not eat such large portions every night, he
added. Limit portion size and fat content in meat by shopping
for leaner cuts, which are offered in each meat commodity.
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Contact: Gregg Rentfrow, 257-7550
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