HEME IRON CONTENT OF AUSTRALIAN MEATS AND FISH

Although meat provides a major source of available iron in the Austral ian diet, the haem iron content of Australian meats and fish has not b een established. Commonly consumed meats and fish purchased from diffe rent socioeconomic areas in Perth were analysed for total iron and non -haem iron content in both raw and cooked forms. Haem iron content was calculated by difference. Cooked beef, lamb, pork and chicken contain ed approximately 60-65% of total iron as haem iron, while sausages, li ver and fish contained lower amounts of haem iron (20-40%). Using Appa rent Food Consumption. data to estimate the relative consumption of va rious meat sources, the haem iron content of the Australian diet was e stimated at 60% of total dietary iron derived from meat, poultry and f ish. This figure is higher than 40% as suggested by the Monsen model a nd continued use of this model in the Australian setting may significa ntly underestimate the contribution of meat to the available iron cont ent of the diet.