Mainland children fed red meat to boost growth

South Island toddlers are being fed frozen dinners ranging from cottage pie to Moroccan lamb to see if red meat boosts their zinc and iron levels.

Previous research has shown that Mainland children have low iron and zinc levels, potentially affecting their health and growth.

Eight researchers from the University of Otago's department of nutrition, led by Dr Anne-Louise Heath and Dr Elaine Ferguson, are feeding 220 toddlers a measured diet of red meat.

The project involves Meat and Wool New Zealand, Meat and Livestock Australia and New Zealand Beef.

The researchers provide each toddler's caregiver with the correct amount of pre-prepared foods, pre-cooked and frozen.

"A total of 21 different meat dishes have been developed specifically for the study," Dr Graeme Jarvis said.

"Beef and lamb ... are excellent sources of both iron and zinc."

The children have two servings a day: "There are a number of meals, including the New Zealand favourites: mince, cottage pie, and meatloaf. We also have some exotic ones, such as Moroccan lamb and Italian meatballs."

The children, from Dunedin, Oamaru, Invercargill and Balclutha, have been involved in the project since it started in December 2003 to run for 2 1/2 years. They were all aged between 12 and 24 months when the project started.

Dr Jarvis said that it was the first study of its kind in New Zealand, and that a full analysis of the data was completed by mid-2006. Some data would be available by the end of this year.

- NZPA