Blanket reduction in meat could cause nutrient deficiencies – FSS
The meat industry has responded to research from the University of Edinburgh commissioned by Food Standards Scotland (FSS) looking at the impact of red meat consumption in relation to climate change mitigation.
Upon request from the Scottish Government, Food Standards Scotland (FSS), in collaboration with the University of Edinburgh, modelled the impact of reduction in meat and dairy in take on the nation’s micronutrient intake.
FSS said the work was conducted in response to the Climate Change Committee recommendation that the Scottish Government “take low-cost, low-regret actions to encourage a 20% shift away from all meat by 2030, rising to 35% by 2050, and a 20% shift from dairy products by 2030”.
Responding to the results of the research, FSS senior public health nutritionist Dr Fiona Comrie stated: “Although the assumption is that meat and dairy reductions would be of benefit to both climate change mitigation and human health, the reality is more complex.
“Given the diet of the Scottish population is so poor, particularly in some sub-groups, an ‘across the board’ population reduction in meat and dairy consumption cannot be recommended as micro nutrient intakes may be worsened among those with already low intakes.
“If those who are classed as high consumers of red and red processed meat reduced their intake to 70g or less/day, significant progress could be made towards the CCC targets,” said Comrie. “Our research has found that this would achieve a 16% reduction in total meat consumption.”
A “balance must be struck”, says QMS
Quality Meat Scotland’s (QMS) chief executive Sarah Millar said: “QMS welcomes the findings of the modelling research from Food Standards Scotland and the University of Edinburgh showing that a balance needs to be struck between climate objectives and the health and nutrition of vulnerable population groups.
“Red meat is a rich and bioavailable source of key nutrients needed for optimal health. These include iron and selenium for immune function, B vitamins for energy, zinc for children’s growth and vitamin D for bone density.”
She said: “As recognised in the new modelling research, a blanket public health message to cut meat consumption would disproportionately limit the nutrient intake of women and girls, many of whom already struggle to meet dietary recommendations. In Scotland, average intakes of red meat now fall below the daily 70g limit set by Government experts, with women showing notably lower consumption compared to men. This suggests that most people are eating the right amount of red meat for health and wellbeing.
“QMS supports Food Standard Scotland’s goal of encouraging more people to follow the official Scottish Dietary Goals. Red meat can be part of a healthy, balanced diet especially when consumers choose the Scotch Beef, Scotch Lamb and Specially Selected Pork brands which are backed by evidence-based welfare and environmental standards.”
SAMW warns against a blanket reduction
Responding to the findings of the research, Scott Walker, executive manager at the Scottish Association of Meat Wholesalers (SAMW), said: “This study was prompted by the Climate Change Committee’s suggestion for the Scottish Government to promote a 20% reduction in meat consumption by 2030, increasing to 35% by 2050.
“Yet, amidst calls for reduced meat consumption to mitigate climate change, FSS issues a cautionary note. They emphasise that a blanket reduction in meat and dairy consumption could exacerbate existing micronutrient deficiencies, particularly among those already with low intakes. Therefore, their advice regarding the consumption of red and processed meats remains unchanged.
He said: “The findings of the research underline the importance of a well-rounded diet that includes Scottish red meat. The research conducted by Food Standards Scotland and the University of Edinburgh indicated the necessity of finding a balance between climate objectives and maintaining people’s health and nutrition.
“Red meat serves as a significant source of vital nutrients crucial for overall health, including iron and selenium for immune function, B vitamins for energy, zinc for children’s growth and vitamin D for bone density.
“Moderation is key. Incorporating Scotch Beef, Scotch Lamb, and Specially Selected Pork into a diet alongside other nutritious options, red meat remains an integral part of a healthy eating plan.”
Walker continued: “Scotland is renowned as one of the most sustainable regions for producing high quality, nutritious red meat. Farmers consistently operate in harmony with the environment, particularly within the beef supply chain, actively working to reduce emissions in accordance with Government policies. QMS supports Food Standards Scotland’s aim of encouraging adherence to the official Scottish Dietary Goals.”
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