Recommended intakes of beef, based on current scientific evidence

A varied and balanced diet helps to improve the state of health. The selection of optimal intakes of the various foods has been shown to reduce the risk of total mortality and may lead to a considerable change in the risk of premature death. Medical professionals should advise patients to establish recommendations and lifestyle guidelines adapted to their physical characteristics. Thus, beef is a protein-rich food (as we have mentioned in different articles) thanks to the presence of essential amino acids.

The contribution of vitamins of group B and minerals, such as iron, potassium, phosphorus and zinc is vital for our body and offers benefits when we are lacking.

The Agencia Española de Consumo, Seguridad Alimentaria y Nutrición (AECOSAN) advises a consumption of moderate red meat and emphasizes its nutritional value, within a varied and balanced diet such as the Mediterranean.

Agencia Española de Consumo, Seguridad Alimentaria y Nutrición (SENC) for the Spanish population is even more specific for red meat, pointing out that you should choose “products of excellent quality, with culinary procedures without direct contact with fire and always with the accompaniment of a garnish of fresh vegetables. ”

It is recommended, therefore, the moderate consumption of red meats such as beef “of three portions a week, prioritizing lean pieces.”

Source: “Importance of beef in the diet of Spaniards”, guide published by SEMERGEN, Spanish Society of Primary Care Physicians.

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