ABSTRACT
Much of the meat consumed in the US is subjected to some form of processing prior to being offered for sale to the consumer. Therefore, the dietary contribution of red meats is discussed in two categories: processed and fresh. A rational estimate of the dietary contribution of red meat to the diet with regard to four dietary components is obtained by combining the estimated fresh-meat consumption with the estimated processed-meat consumption. Proven positive contributions of red meat to the diet of man include the quality of meat protein; the availability, as well as quantity, of its iron content, especially in the case of beef; dietary zinc; and as a premiere source of thiamin. A number of important aspects related to meat consumption need recognition; for example, the extent of the legitimate scientific controversy that surrounds the issue of diet/disease for the American population.
