DCU researchers find that increasing red meat intake can improve iron status in iron-deficient adults

Iron deficiency affects about 25% of the world's population, making it the most common nutrient deficiency globally. The condition can lead to fatigue, impaired cognitive function, and reduced physical capacity. The study is published in Oxford University Press Nutrition Reviews.

A review of existing literature by PhD researchers Laura McManus ANd Vinicius Faria, postdoctoral researcher Dr Katherine Veras, Dr Mika Mannien and Dr Brendan Egan has found that increasing red meat consumption can lead to small improvements in iron status, though the effects may not be dramatic enough to replace iron supplements when treating deficiency.

Data from 10 intervention studies involving 397 participants found that people who increased their red meat intake showed modest improvements in hemoglobin levels - a key marker of iron status in the blood. However, the research revealed no significant effect on ferritin levels, which indicate the body's iron stores, unless the increased consumption lasted at least 8 weeks.

The studies analyzed involved participants consuming between 255 grams and 1.8 kilograms of red meat per week over periods ranging from 8 to 52 weeks. Women appeared to benefit more than men from the dietary intervention, likely due to their higher iron needs and better absorption rates.

The research suggested that longer intervention periods produced better results for iron storage levels. Studies lasting more than 16 weeks showed nearly three times greater improvements in ferritin concentrations compared to shorter interventions.

However, the researchers emphasized that while red meat can contribute to maintaining iron status, it may not be sufficient for treating iron deficiency. When directly compared in previous studies, iron supplements proved more effective than increased red meat consumption for raising iron levels in deficient individuals.

The research, which focused primarily on women of childbearing age - a group at higher risk for iron deficiency - suggests that red meat can play a supporting role in maintaining healthy iron levels, particularly when consumed consistently over extended periods.