Rich in protein, red meat is also an important source of iron, zinc and vitamins, particularly B vitamins. However, it is difficult to ensure that children and adolescents’ micronutrient requirements are met. The haem iron found in meat products is better absorbed than non-haem iron of plant origin. The aim is to determine whether the level of red meat consumption is associated with better compliance with the recommended intakes for iron, zinc and vitamin B12. In the case of iron, the assessment of whether requirements were met was carried out taking the dietary source into account. The child sample from the INCA3 dietary intake study was stratified into six age groups: 4–6 years, 7–10 years, 11–14 years (girls and boys separated) and 15–17 years (girls and boys separated). The analysis was then carried out within each age group: the sub-sample was divided into three groups based on red meat consumption levels (‘low’, ‘medium’ and ‘high’ consumers), and the extent to which iron, zinc and vitamin B12 requirements were met was compared across these groups. A higher level of red meat consumption is associated with better compliance with the recommended intakes for iron, zinc and vitamin B12 in every age group. Intake levels for iron and zinc are particularly low amongst children over the age of 10, including those who consume large amounts of meat. With a view to reducing nutritional deficiencies, it is necessary to promote the consumption of iron- and zinc-rich foods, including red meat, amongst children over the age of 10.
