Red Meat in a Healthy Diet

Background

There is widespread coverage this morning (March 13) of the results of a Harvard Medical School study suggesting that a diet high in red meat can shorten life expectancy. The study of 120,000 people links red meat with the risk of death from cancer and heart problems.

While the headlines are certainly very negative, most of the reports contain some balance with Nutritionist, Dr Carrie Ruxton, and British Heart Foundation both highlighting the role of red meat in a balanced diet.

Dr Ruxton points out this US study looked at associations between high intakes of red meat and risk of mortality, finding a positive association between the two. However, the study was observational, not controlled, and so cannot be used to determine cause and effect. The authors' conclusion that swapping a portion of red meat for poultry or fish each week may lower mortality risk was based only on a theoretical model. This conflicts with evidence from controlled trials.

In a recent intervention study, which compared a healthy, low meat diet (28g/day) with a healthy, high meat diet (156g/day), both groups experienced improvements in heart health indicators such as LDL blood cholesterol levels (Roussell et al 2012 Am J Clin Nutr 95:9-16). In two other studies (Pot GK et al (2009). Am J Clin Nutr 90, 354-61; Joosen AM et al (2010) Mutagenesis 25, 243-7) meat diets were switched for fish diets and markers of colorectal cancer risk, (e.g. apoptosis in colon cells, toxicity of faecal water) were studied. Neither study showed a significant reduction in risk, even after 6 months. This suggests that a simple switch from red meat to white meat or fish doesn't provide the benefits anticipated by the theoretical model. Clearly, other factors, such as body weight, fat intakes, physical activity and fruit/vegetable consumption, are also important”.

Lines and tone to take with the media and other stakeholders:

There are a number of areas where we can respond to defuse claims.

1) Any consumer who is confused or concerned by scientific reports like this are best advised to listen to advice from independent bodies such as the Food Standards Agency (FSA) who say red meat is an important part of a balanced diet and a good source of protein and other nutrients – all essential for good health. Cancer prevention is not as simple as cutting out one food or eating more of another. QMS has always advocated eating red meat as part of a balanced diet and all our educational material clearly states that.

2) A reduction in red meat consumption may also lead to problems elsewhere in the diet. It's a proven fact that meat is a source of high quality haem iron, zinc, vitamin B12, vitamin B6 and niacin. Considering that around 40% of UK women and teenage girls have low iron intakes, it is important not to exclude red meat from the diet.

3) As an industry we are well in tune with the drive to improve Scotland's diet and have made impressive advances particularly in the area of fat reduction. By breeding leaner animals and changing butchery cutting techniques the industry has been credited with reducing fat content in meat by around 40% over the last 30 years.
4) If a link is drawn between UK incidences of colorectal cancer and meat eating it is useful to point out that a quick look at what's happening elsewhere in the world suggests there may be more to it than that.

5) QMS supports a common sense approach based on fact and supported by the Food Standards Agency that re meat should be consumed as part of a healthy balanced diet.

6) Most of the evidence used in negative reports is about groups of people that eat a lot of meat. The trouble with these types of studies is that we don't know what else is going on. High meat eaters tend to have low intakes of fibre, fruit and vegetables. They may also be quite sedentary. So are we really looking at an effect of red meat on cancer, or an effect of low fibre, low fruit, high fat diets, or an effect of low levels of exercise? Various studies have shown that obesity and smoking are much higher risk factors for cancer. The simple fact is that we don't know at present and it would be premature to ask people to cut out red meat given that so many women and young girls are at risk from iron deficiency.

7) There has been a general decrease in the amount of red meat eaten in the UK during the last few decades. Average daily intakes of red and processed meat among adults in the UK are 96g for men and 57g for women and the average daily intake for red and processed meat is 76g. (National Diet and Nutrition Survey, 2003) Current expert advice is that those consuming large amounts (greater than 90g per day) should consider a reduction. (SACN, 2010) Thus the average UK intakes of red meat are below the high intakes observed in studies that have caused concern.

DISPELLING THE MYTHS ON RED MEAT (British Nutrition Foundation Report)

• Red meat increases risk of cancer
The evidence of a link between cancer and high intakes of red meat is inconsistent and scientific opinions conflict. But there is no scientific justification for excluding red meat from the diet. Experts agree that any possible links may be more likely to do with high fat diets and cooking methods (over-cooking or charring meat) than the meat itself.

• Red meat increases risk of cardiovascular disease (CVD)
There is no conclusive link between consumption of red meat and cardiovascular disease. Unprocessed lean red meat has a low saturated fatty acid and sodium content, and studies have shown favourable effects of lean red meat on CVD risk factors, including blood cholesterol levels and blood pressure.

Meat contains a range of fatty acids, including the essential omega-6 (n-6) and omega-3 (n-3) polyunsaturated fatty acids (PUFAs) (linoleic and α-linolenic acids), monounsaturated fatty acids (MUFAs) and saturated fatty acids (SFAs). One of the main SFAs present in red meat is stearic acid, which has no effect on blood cholesterol levels and other CVD risk factors(15). N-3 PUFAs and MUFAs, along with B vitamins and selenium, may actually offer cardio-protective benefits.

• Processed meat increases risk of type 2 diabetes
Research has suggested that a high consumption of processed meat may increase the risk of developing type 2 diabetes in overweight people, but further research is needed to determine the level of intake associated with a higher risk and whether it is the actual meat in these products, or other ingredients which are used, that could be the link.

• Meat-eaters have a higher Body Mass Index (BMI)
Some studies have shown meat-eaters to have a higher BMI compared to vegetarians but the review states that it is impossible to attribute this to any individual lifestyle or dietary factor because vegetarians tend to be more health-conscious, leading an overall healthier lifestyle, including more physical activity and more health-conscious dietary choices. However the study does conclude that lean red meat may be a useful component of weight loss diets due to the satiating effect of its high protein content.

On-going QMS Health & Education Activity

QMS has this year stepped up its health and education activities with the launch of a new Go For It Scotland Healthy Living Bursary. Working with SportScotland we will be doing extensive PR round the bursary and the successful applicants in the coming months. Twenty bursaries of £500 each will be delivered each year for the next three years. Each piece of PR will include our messaging round red meats role in a healthy diet. We have also been running a campaign with former Scotland international rugby player Chris Paterson (Scotland's most capped and highest point scoring player) as our fitness ambassador. Red meat played an important role in Chris' recovery to fitness from serious injury.

QMS employs a full time dietitian and our health and education coordinator is currently very busy with school visits with around 150 demonstrations undertaken in the past year. These visits focus on red meat's role in a healthy diet and include a demonstration from a chef on how to cook a simple healthy red meat dish. We also continue to work closely with RHET and other partners on schools activities including the Scotch Beef Children's Cookery Theatre at the Royal Highland Show where 1000 school children cook simple healthy dishes including red meat.

In 2010 QMS completed a £40,000 project with Scottish Enterprise to investigate the potential to lower the salt and saturated fat content of eight traditional Scots favourites – including black pudding, sausages and bacon – while retaining the flavour that makes the products so popular.

Ends

For further information from Quality Meat Scotland please contact Carol McLaren, Head of Communications, QMS on 0131 4724112 or 07739 900653 www.qmscotland.co.uk