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

Key issues in animal and microbial sciences

Meat, milk/dairy

Quality protein

Haem-iron

Quality lipids

(n-3 PUFA)

Essential minerals

(Zn, Se, Ca, P) Balanced vitamins

(B9, B12, A)

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, pork and lamb (fresh minced and frozen)

• 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 Red meat Processed meat

Red meat + processed meat

Men Women Men Women Men Women 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

France 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

Source: Red meat in the diet: an update, 2011 British Nutrition Foundation (BNF) Nutrition Bulletin, 36, 34-77.

33% 33%

12%15%

8%

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

In Home / Lunchbox Consumption12 m/e May 2011

Long Term Trend

ENJOYMENT

40%

PRACTICALITY

38%

HEALTH

22%

% ServingsIn Home Food Consumption

Kantar WorldPanel Usage

BSE, Foot & Mouth, Sudan 1,Child Obesity, Jamie Oliver, Bird Flu,Supersize me, Salt & sugar content,

Functional Foods, 5 a day, Fruit for schools

Organics/ premium, Taste the difference,Sharing, Caf é culture, Eating out,

Debit Credit, Treating

Ready Meals, Light meals,Snacking, Budget, Microwave,

Individual portions, Quick to cook

55%

34%

11%

1995 2011