Evaluation of meat as a first complementary food for breastfed infants: Impact on iron intake

K. Michael Hambidge, Xiaoyang Sheng, Manolo Mazariegos, Tianjiang Jiang, Ana Garces, Dinghua Li, Jamie Westcott, Antoinette Tshefu, Neelofar Sami, Omrana Pasha, Elwyn Chomba, Adrien Lokangaka, Norman Goco, Albert Manasyan, Linda L. Wright, Marion Koso-Thomas, Carl Bose, Robert L. Goldenberg, Waldemar A. Carlo, Elizabeth M. McclureNancy F. Krebs

Research output: Contribution to journalReview article

Abstract

The rationale for promoting the availability of local, affordable, non-fortified food sources of bioavailable iron in developing countries is considered in this review. Intake of iron from the regular consumption of meat from the age of 6 months is evaluated with respect to physiological requirements. Two major randomized controlled trials evaluating meat as a first and regular complementary food are described in this article. These trials are presently in progress in poor communities in Guatemala, Pakistan, Zambia, Democratic Republic of the Congo, and China.

Original languageEnglish (US)
JournalNutrition Reviews
Volume69
Issue numberSUPPL. 1
DOIs
Publication statusPublished - Nov 2011
Externally publishedYes

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Keywords

  • Complementary feeding
  • Infants
  • Iron
  • Meat

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this

Hambidge, K. M., Sheng, X., Mazariegos, M., Jiang, T., Garces, A., Li, D., ... Krebs, N. F. (2011). Evaluation of meat as a first complementary food for breastfed infants: Impact on iron intake. Nutrition Reviews, 69(SUPPL. 1). https://doi.org/10.1111/j.1753-4887.2011.00434.x