FSAS – Iron and Health / Colorectal Cancer

Purpose to update on advice on nutrition. Terms of Reference to consider advice to FSA on Meat and co rectal cancer. FSA work led by Alison Teddburn. A 1998 report recommended lower consumption of red meat and now FSA would like to consider possibility of recommendations to reduce intake of meat and meat products.

National Diet and Nutrition Survey does not accurately record actual meat consumption because recipes contain more than just meat. Purchase data is not the same as consumption data. FSA would look at affects of reducing intake of iron and zinc.

In February 2009 SACN* committee will receive report and put it out for consultation. Committee would expect scientific criticism before finalising report to FSA and Health Departments. Advice would be expected at the beginning of 2010.

* There is a danger of press picking up the bad news story at consultation stage.*

There are a number of things in red meat that work in its favour, over and above iron and zinc e.g. calcium and lipids. Factors contributing to higher levels of colorectal cancer with red meat.

Possible explanations for link between CRC and red and processed (cured) meat.

a) Haemoglobin
b) Preservatives (nitrites and sulphites not salt.)
c) Compounds created in cooking.

20% of iron in the diet comes from red meat. Important that the contribution of red meat in the diet is not lost. Reflecting on the above it might be advisable to consider burgers made without preservative by selling frozen. Pork skin instead of bacon skin in black pudding.

Healthy balanced diet would be the hymn sheet. Need to spell out the benefits of meat consumption through QMS and need to explain it is primarily cured, not necessarily processed meat products that have the problem.

*The Scientific Advisory Committee on Nutrition is a UK-wide Advisory Committee set up to replace the Committee on Medical Aspects of Food and Nutrition Policy (COMA). It advises the UK health departments as well as the Food Standards Agency.