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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 McClure , Nancy F Krebs
DOI: http://dx.doi.org/10.1111/j.1753-4887.2011.00434.x S57-S63 First published online: 1 November 2011


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.

  • complementary feeding
  • infants
  • iron
  • meat
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