Contribution of meat and meat products to nutrient intakes of the French adult population

Abstract

Meat (beef, lamb, pork) and meat products are part of the French diet especially during lunch and dinner. In the INCA1 French national dietary survey in 1999, the mean meat intake in France was 59.5 g·d-1 for the adult population aged 15 and over (n=1474) and the mean meat products intake was 38.4 g·d-1. Mean meat and meat products consumption was higher for men (117 g·d-1) than for women (82 g·d -1). The contribution of meat to daily nutrient intakes is not very different in the French national dietary survey INCA in comparison to other studies. For adults, meat and meat products contribution to nutrient intakes is important for proteins (21.9 g·d-1), lipids (15.6 g·d-1), mono-unsaturated fatty acids (6.9 g·d -1), iron (2.3 mg·d-1), vitamins of B group and especially vitamin B12 (1.5 μg·d-1). Meat products contribute also very significantly to sodium intake (406.8 mg·d -1). It is difficult to estimate the exact quantity of meat as an ingredient in ready to eat dishes. More international cooperation and research would be useful in this field. © Lavoisier - La photocopie non autorisée est un délit.