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 Iron—Beef’s very important nutrient Beef is rich in nutrients and plays a vital role in a healthy diet, but what truly sets it apart from other protein sources is its iron content. Except for certain shellfish (such as oysters and mussels), few foods match beef’s iron levels—especially heme iron, which is the most readily absorbed form. This abundance of iron is particularly significant in Canada, where iron deficiency is a growing concern, and recent evidence suggests rates are on the rise. Given the public health importance of iron for Canadians, Canada Beef regularly develops campaigns and messages for health professionals, consumers, and policymakers about the value of beef and the contribution it can make in reducing iron deficiency. To support these efforts, Canada Beef has compiled recent research into a comprehensive new resource titled the Iron Essentials toolkit. Access the resource here. This toolkit takes a closer look at iron than any resource Canada Beef has produced to date. It compiles research conducted for iron campaigns over the last several years and incorporates the latest findings and evidence from earlier this year. This resource was shared with Health Canada in June and will be shared with over 4,000 Registered Dietitians in this year’s iron campaign, scheduled for October. Here is a sample of some of the findings captured in the new toolkit: The prevalence of anemia has doubled in females of reproductive age (14-50 years) in Canada over the last two decades. Canadians’ serum ferritin levels (how iron is measured) have decreased by about 40% from 2011 to 2024 among both adults and children. While Health Canada estimates that 1 in 4 Canadian women (19-50 years) are iron deficient using data collected up to 2019, newer data suggests this may be an underestimate. Based on the most recent dietary surveys, inadequate dietary iron intake among women 19-50 years has approximately doubled. Many Canadians experiencing symptoms and feeling unwell, who were previously told their iron status was ‘normal’ based on old iron deficiency cut-offs, may now be diagnosed as iron deficient. Resources such as these are current and evidence-based and provide the background Canada Beef needs to respond to issues promptly, help stakeholders and industry partners develop messaging for policy work, and craft impactful campaigns for health professionals and consumer communications. Back to main page KARINE REKUNYK Director, Health & Nutrition

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