Transcript Meat and health - Meat and Education

Meat and Health
meatandeducation.com 2016
Module focus
Red meat contains high biological
protein and important macronutrients,
all of which are essential for good
health throughout life.
Most healthy balanced diets will
include lean meat in moderate
amounts, together with starchy
carbohydrates (including wholegrain
foods), plenty of fruit and vegetables
and moderate amounts of milk and
diary foods.
This module looks at the role of red
meat in the diet.
meatandeducation.com 2016
The Eatwell Guide
This healthy eating model
shows the types and
proportions of food that
comprise a varied, healthy
diet.
Meat can form part of a
healthy diet.
meatandeducation.com 2016
Beans, pulses, fish, eggs, meat and
other proteins
This section of the Eatwell Guide shows that these types of foods
should be included in your diet.
For meat, this includes:
• beef: steak, lean mince, joint
• pork: ham, bacon, loin chops
• lamb: chops, lean mince, leg of
lamb
meatandeducation.com 2016
Role of red meat in the diet
Red meat contains high biological value
protein and important micronutrients, all of
which are essential for good health
throughout life.
Most healthy balanced diets will include lean
meat in moderate amounts, together with
starchy carbohydrates (including wholegrain
foods), plenty of fruit and vegetables and
some dairy and alternatives.
meatandeducation.com 2016
How much red meat do we eat?
The Scientific Advisory Committee on Nutrition
(SACN) report “Iron and Health” (2010) led to
new guidance on eating red and processed meat
from the Department of Health (Feb 2011).
The advice is:
• adults who eat over 90g of red and processed
meat a day should reduce their intake to 70g a day
on average.
Currently, men aged 19 to 64 consume on average
86g per day and women 56g a day. (NDNS Survey
2014)
meatandeducation.com 2016
Energy and nutrients
The amount of energy provided in meat is variable.
• 1 gram of carbohydrate provides 16 kilojoules
• 1 gram of protein provides 17 kilojoules
• 1 gram of fat provides 37 kilojoules
Meat provides:
• virtually no carbohydrate
• principally protein
• variable amounts of fat
Meat with a high fat content will provide a greater amount of energy.
meatandeducation.com 2016
Macronutrient variation in red meat
Nutrient (per
100g)
Lean Beef
Lean Lamb
Lean Pork
Chicken
(dark & light
meat)
Energy (kJ)
542
639
519
457
Protein (g)
22.5
20.2
21.8
22.3
Fat (g)
4.3
8.0
4.0
2.1
SFA (g)
1.7
3.5
1.4
0.6
MUFA (g)
1.9
3.1
1.5
1.0
PUFA (g)
0.2
0.5
0.7
0.4
Source: McCance and Widdowson’s The Composition of Foods (7th edition)
meatandeducation.com 2016
Energy, fat and protein
Energy, fat and protein content of lean and untrimmed cuts
of red meat (per 100g)
Energy
Meat (barbecued or grilled)
(kcal)
Rump steak – lean
176
Rump steak – lean and fat
203
Leg joint of lamb – lean
210
Leg joint of lamb – lean and fat 236
Loin chops of pork – lean
186
Loin chops of pork – lean and fat 255
meatandeducation.com 2016
Fat
(g)
5.7
9.4
9.6
13.0
6.8
15.8
Protein
(g)
31.2
29.5
30.8
29.7
31.1
28.3
Protein
Dietary protein is essential for growth,
maintenance and repair of the body.
Protein is composed of chains of amino acids.
Some amino acids can be synthesised by the
body, while others – essential amino acids –
cannot.
Red meat is an important source of the eight
essential amino acids for adults. It also
provides histidine, which is considered to be an
essential amino acid for children.
meatandeducation.com 2016
Protein
Protein from animal sources provides all the
essential amino acids needed by the body –
this type of protein is said to have a higher
biological value.
Most plant sources of protein do not provide all
the essential amino acids when consumed
individually and are therefore said to have a
lower biological value.
However, when people following vegan or
vegetarian diets combine at least two different
sources of vegetable protein, the two sources
will complement each other and the combined
foods will provide all the essential amino acids
needed by the body.
meatandeducation.com 2016
Fat
Fat provides the richest dietary source of energy
and supplied essential nutrients such as fat
soluble vitamins and essential fatty acids.
Red meat provides saturated fatty acids, the
essential omega-6 (n-6) and omega-3 (n-3)
polyunsaturated fatty acids. The amount can vary
widely depending on the type and cut of meat.
It is now recognised that it is the type of fat rather
than the total amount of fat that is particularly
important for cardiovascular disease.
meatandeducation.com 2016
Changes in fat content
Advances in food processing
technologies, breeding programmes,
changes in animal feeds and modern
butchery techniques have led to a
decline in the fat content of carcase
meat.
The average fat content of red meat
is now:
Beef – 5%
Pork – 4%
Lamb – 8%
meatandeducation.com 2016
11-18 year olds often have low intakes of vitamins of
minerals some of which are provided by red meat
NDNS 2014
meatandeducation.com 2016
Vitamins
Red meat contains a number of B vitamins:
• thiamin (vitamin B1)
• riboflavin (vitamin B2)
• niacin (vitamin B3)
• B6
• B12
B vitamins help release energy from the
macronutrients (carbohydrate, protein and fat)
for the body to use.
Meat and animal products are the only foods
that naturally provide vitamin B12.
meatandeducation.com 2016
Minerals
Iron is essential for the formation of haemoglobin in red
blood cells. It also plays an important role in the immune
system and is required for normal energy metabolism.
Iron from meat is readily absorbed by the body.
Red meat provides 23% iron for men and 19%for
women.
More than 40% of teenage girls and young women aged
19-24 years and 29% of women aged 25-49 years have
inadequate iron intakes (below the Lower Reference
Nutrient Intake), compared with only 7% of teenage boys
and 1% of adult men.
Low iron status has an adverse affect on mood, learning
and memory
meatandeducation.com 2016
NDNS 2014
Minerals
Zinc is essential for cell division and therefore for growth and tissue
repair. It is also necessary for normal reproductive development, a
healthy immune system and healing of wounds.
Red meat contains substantial amounts of zinc and some cuts of
beef and lamb can be classified as a good source and pork as a
source.
Meat and meat products are the largest contributor to zinc intake for
children aged 11 to 18 years and 35% of the intake of zinc for adults
aged 19+.
22% 11-18 year old girls have intakes below the LRNI.
NDNS 2014
meatandeducation.com 2011
Authorised EU health claims
- beef
Beef is rich in protein, low in sodium and
provides eight vitamins and minerals that
contribute towards food health and well being.
Beef is rich in niacin, vitamin B6 and vitamin
B12 and zinc and a source of riboflavin, iron,
potassium and phosphorous.
meatandeducation.com 2011
Beef
meatandeducation.com 2011
Authorised EU health claims
- lamb
Lamb is rich in protein, low in sodium and
provides seven vitamins and minerals that
contribute towards good health and well being.
Lamb is rich in niacin, vitamin B6 and vitamin
B12 and zine and a source or potassium,
phosphorous and pantothenic acid.
meatandeducation.com 2016
Lamb
meatandeducation.com 20116
Authorised EU health claims
- pork
Lamb is rich in protein, low in sodium and
provides seven vitamins and minerals that
contribute towards good health and well being.
Lamb is rich in niacin, vitamin B6 and vitamin
B12 and zine and a source or potassium,
phosphorous and pantothenic acid.
meatandeducation.com 2016
Pork
meatandeducation.com 2016
Summary
• Red meat and meat products can make an important contribution to
nutrient intakes in the diet.
• Within the context of a healthy, varied diet lean red meat contributes
protein, long chain n-3 fatty acids, and micronutrients such as iron,
zinc, selenium and vitamin D and vitamins B3 and vitamin B12).
• Some of these nutrients are more bioavailable in meat than alternative food
sources, and some have been identified
as being in short supply in the diets of
some sections of the population
(NDNS 2014).
meatandeducation.com 2016
For further information and support,
go to:
www.meatandeducation.com
meatandeducation.com 2016