Transcript Document

Key issues in animal and
microbial sciences
To solve fundamental and strategic problems
associated with sustainable animal agriculture
– Environmental impact: through soil, water and air, allied
with maintaining viable production systems against a
background of climate change
– Food, diet and health: identifying components present in
foods that contribute to a healthy diet and improve health
Meat, milk/dairy
Quality
protein
Essential
minerals
(Zn, Se, Ca, P)
Haem-iron
Balanced
vitamins
(B9, B12, A)
Quality lipids
(n-3 PUFA)
Benefits of beef
• The nation’s favourite meat
– 2.3 billion beef dinners per year in the UK
• Is highly nutrient dense
– ‘naturally nutrient rich’ (NNR)
• A source of high quality protein
– all essential amino acids
– more satiating than carbohydrate and fat
• A valuable source of many minerals
– iron and zinc
• An important source of a number of vitamins
– B12 and vitamin D
• Naturally low in salt
– seasoning / processing
• Free from additives
– Processed beef options
• Half the fat is unsaturated
– n-3 PUFAs
– Conjugated linoleic acid (CLA)
Key health concerns/challenges
• We eat too much red meat
– Consumption patterns and portion size
• Meat eaters have a higher Body Mass Index (BMI)
– Obesity and energy intake
• Red meat increases risk of cancer
– Colorectal cancer and processed meat
• Red meat increases risk of cardiovascular disease (CVD)
– Fat and saturated
• Red meat increases risk of type 2 diabetes
– Processed meat consumption patterns
• Red meat and processed meat increases blood pressure
– Salt content
Consumption of red and processed meat has a poor image
and go hand in hand with an unhealthy diet
Definitions
• Red meat includes beef, veal,
and lamb
minced and frozen)
pork
(fresh
• Processed meat includes meat that has been
preserved by methods other than freezing, such
as salting, smoking, marinating, air –drying or
heating, e.g. ham, bacon sausages, hamburgers,
salami, corned beef and tinned meat
Source: Linseisen et al (2002)
Mean daily intake (g/day) of total meat, red meat, processed
meat and red + processed meat in selected countries
Total meat
Men
Women
Red meat
Processed meat
Men
Men
Women
Women
Red meat +
processed
meat
Men
Women
UK
108.1
72.3
40.0
24.6
38.4
22.3
78.4
46.9
Ireland
167.9
106.6
63.9
37.5
30.9
19.9
94.8
57.4
Greece
78.8
47.1
45.3
25.5
10.0
5.8
55.3
31.3
Spain
170.4
99.2
74.0
37.8
52.8
29.6
126.8
67.4
Italy
140.1
86.1
57.8
40.8
33.5
19.6
91.3
60.4
NA
106.0
NA
44.4
NA
30.0
NA
74.4
Germany
154.6
84.3
52.2
28.6
83.2
40.9
135.4
69.5
The Netherlands
155.6
92.7
63.8
41.0
72.4
37.9
136.2
78.9
Denmark
141.1
88.3
69.6
44.1
51.9
25.3
121.5
69.4
Sweden
138.8
91.9
56.8
35.3
65.8
43.3
122.6
78.6
Norway
NA
88.6
NA
28.5
NA
46.4
NA
74.9
France
Source: Red meat in the diet: an update, 2011 British Nutrition Foundation (BNF)
Nutrition Bulletin, 36, 34-77.
33%
12%
33%
15%
Recommendations on intake
• Meat can be consumed as part of a healthy, balanced diet,
and that it is a good source of iron, B vitamins and protein;
however, due to its high saturated fat content, it should be
eaten in moderation
• Limit intake of red meat and avoid processed meat (WCRF
2007)
• High consumers of red and processed meat (90g/day) should
consider a reduction to the population average of about
70g/day cooked weight (SACN Iron and Health 2010)
What does 70 g look like?
•
•
•
•
2 slices of roast beef
1 medium portion of Spaghetti Bolognese
2 standard retail beef burgers
Think of a pack of cards!
Why we eat?
Health has doubled in importance over the past 15 years
1995
2011
Long Term Trend
HEALTH
11%
34%
BSE, Foot & Mouth, Sudan 1,
Child Obesity, Jamie Oliver, Bird Flu,
Supersize me, Salt & sugar content,
Functional Foods, 5 a day, Fruit for schools
22%
ENJOYMENT
Organics/ premium, Taste the difference,
Sharing, Caf
é culture, Eating out,
Debit Credit, Treating
40%
PRACTICALITY
55%
Ready Meals, Light meals,
Snacking, Budget, Microwave,
Individual portions, Quick to cook
% Servings
In Home Food Consumption
Kantar WorldPanel Usage
In Home / Lunchbox Consumption
12 m/e May 2011
38%