Maureen Strong Nutrition Manager

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1 Maureen Strong Nutrition Manager Public Health Nutritionist Registered Dietitian Health Benefits of Red Meat Eating

2 variety moderation

3 Current Department of Health Advice Red meat can be part of a healthy balanced diet. It is a good source of protein and vitamins and minerals People who eat around 90g or more red and processed meat per day (cooked weight) should consider cutting down to 70g per day (equivalent to 100g raw meat) 42% of men but only 12% of women eat on average over 90g a day (NDNS) Source:

4 Food preferences and frequency of consumption

5 Purchasing changes

6 Consumer confidence

7 What do we mean by red meat? Beef, lamb, pork, veal Both fresh and processed, e.g. sausages, bacon, meat pies Problem: Studies on meat often have different definitions, fail to separate lean & processed meats, or omit data on cooking methods

8 Problems with studies on meat Diets self-reported using questionnaires Lean red meat combined with processed meat products (higher in fat and calories) Fat and saturated fat content of red meat has reduced significantly in last years Epidemiological studies can t fully control for lifestyle factors that may affect health EFSA does not accept epidemiological evidence to support health claims so why use it to inform public health policy?

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10 Grams red meat per day Most UK consumers have red meat intakes well within acceptable limits y 11-18y 19-64y >64y Males Females National Diet & Nutrition Survey (Bates et al, 2012)

11 Moderate intakes in UK 92% of UK households purchase red meat Red meat intakes have almost halved since the 1970s but are now stable Women and girls eat less red meat than men Average intakes in adults are 72g per day (55g in women; 89g in men) UK consumers eat less red meat than those in many other European countries

12 Average red meat intakes in Europe Wyness et al, 2011

13 EU Health claims for meat nutrients 1. Heart health 2. Normal vision 3. Growth & maintenance of muscle 4. Mental function, anti-fatigue 5. Immune function, natural antioxidants 6. Strong bones and teeth 7. Hormone regulation 8. Healthy skin, hair, nails Based on EU Nutrition & Health Claims regulations

14 Vitamin and mineral claims Source of Rich in Beef Iron, potassium Niacin, vitamin B12, zinc Pork Zinc, selenium, potassium Vit B1, niacin, vit B12 Lamb Potassium Niacin, vit B12, zinc Veal Vitamin D, zinc, potassium Niacin, vit B12 Calf liver Vitamin C, potassium Vitamin A, all B vitamins, zinc, selenium, phosphorus As per European regulations: EU (2008)

15 Meat contributes significant levels of vitamin and minerals 30% vitamin B12 21% vitamins B1 and B6 21% vitamin D 20% of population deficient 17 % iron (as haem) 30% of girls have low stores; 10% women/girls deficient 30% zinc 32% selenium 50% of women low intakes UK adults; NDNS

16 MEAT AND THE 7 AGES OF MAN

17 Iodine, iron Vitamin A, Vit D Protein, vit D, B12 Protein. phos B vitamins Selenium, B6 Iron, zinc

18 Reported risks to health from avoiding meat Life stage Vegetarian diet Vegan diet Pregnancy Iron, folic acid, vitamin D, zinc deficiency Deficiencies of energy, iron, folic acid, vitamin D, calcium, zinc, vitamin B12, protein quality and quantity. Lactation Iron folic acid, vitamin D, zinc deficiency Deficiencies of energy, iron vitamin D, calcium, zinc, vitamin B12, folic acid, protein quality and quantity. Early infancy (0-6months) Later infancy Deficiencies of iron, vitamin D (rickets) if no supplements are taken. Iron, vitamin D deficiency, (if supplement s are not taken) Bulk of diet:energy high, deficiencies of energy, vitamin D, calcium, zinc, vitamin B12, (especially if breast feeding is avoided.) Bulk of diet:energy high, deficiencies of energy, protein, iron, vitamin D (rickets), calcium, zinc, vitamin B12. Childhood Iron deficiency Deficiencies of energy, protein, iron, calcium, vitamin D vitamin B12. Adolescence Iron deficiency Deficiencies of energy (especially during the pubertal growth spurt),iron, vitamin D, calcium, vitamins B2 (riboflavin) and B12, poor protein quality. Young and middle aged adults Rare Excessive leanness, low iron, vitamin D, calcium, zinc, and vitamin B12. Older adults Vitamin D intake may be low, Bulk may be excessive Excessive leanness may be a problem, Risk of iron deficiency anaemia due to low intakes, vitamin D, calcium and zinc may be low.

19 Children s diets Limited national data Past surveys suggested average intakes are below RNI for vitamin A, D, iron and zinc.

20 Lean red meat is a healthy source of nutrients % RI Beef Lamb Pork 0 Energy Fat Saturates Protein 100g raw meat; GDA for women

21 Calories in lean red meat Reference Intake 2000kcal McCance & Widdowson The Composition of Foods; figures refer to raw product

22 Saturated fat in lean red meat Reference Intake 20g McCance & Widdowson The Composition of Foods; figures refer to raw product

23 Meat and Cancer Cancer promoting Protein Fat Iron Hetro-cyclic amines Not clearly defined No cause and effect Conflicting evidence Cancer protecting Vitamin A Folate Selenium Optimised by dietary fruit, vegetables and wholegrains It is unlikely that a disease can be caused entirely by the presence or absence of a single food or food group

24 Colo-rectal cancer (CRC) SACN concluded that there may be a probable link between high intakes of red and processed meats and risk of CRC Only epidemiological studies were available with inconsistent findings limitations were noted by SACN Vegetarians and meat eaters have similar rates of CRC and breast cancer (EPIC study)

25 The Oxford Vegetarian Study Death rates for vegetarians similar to comparable non-vegetarians Consume more protective foods Potential health benefits may be attributed to nondietary lifestyle factors Non smokers High socio-economic status

26 Vegetarian and vegan diets Diverse Very restrictive If unplanned can be restrictive Calcium Iron Vitamin B12 Vitamin D Calories Variety Food choice Balance Food groups Moderation Portion size Enjoyable 90% enjoy eating meat Especially for infants and young children

27 8 Key Principles of a Healthy Sustainable Diet Eat a varied balanced diet to maintain a healthy body weight. Eat more plant based foods, including at least five portions of fruit and vegetables per day. Value your food. Ask about where it comes from and how it is produced. Don t waste it. Choose fish sourced from sustainable stocks. Seasonality and capture methods are important here too. Moderate your meat consumption, and enjoy more peas, beans nuts, and other sources of protein. Include milk and dairy products in your diet or seek out plant based alternatives, including those that are fortified with additional vitamins and minerals. Drink tap water. Eat fewer foods high in fat, sugar and salt.

28 Balanced views are needed from Government and opinion leaders The relationship between diet and disease is complex Evidence to advise people not to eat meat is not sufficiently strong It is not justifiable and could be harmful for certain population groups Informed advise is needed: Switch to lean cuts of red meat Cook without burning and limit added fat Serve with plenty of vegetables High consumers (>90g) should reduce intakes but most people are already within acceptable limits Women, children and elderly should eat more lean red meat to address low intakes of iron/selenium/vitamin D

29 Conclusion There is no scientific justification for recommending vegetarian diets for public health Red meat is nutrient rich while lean cuts are consistent with healthy eating Vitamins and minerals in red meat support health across the Seven Ages of Man Low intakes of iron, zinc, selenium and vitamin D suggest certain groups should increase their intake of red meat

30 Everything in proportion