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

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 center dot d(-1) for the adult population aged 15 and over (n=1474) and the mean meat products intake was 38.4 g center dot d(-1). Mean meat and meat products consumption was higher for men (117 g center dot d(-1)) than for women (82 g center dot 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 center dot d(-1)), lipids (15.6 g center dot d(-1)), mono-unsaturated fatty acids (6.9 g center dot d(-1)), iron (2.3 mg center dot d(-1)), vitamins of B group and especially vitamin B12 (1.5 mu g center dot d(-1)). Meat products contribute also very significantly to sodium intake (406.8 mg center dot 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.