risk management implications of the SACN draft report on Iron and Health.

The purpose of this meeting was to discuss potential risk management implications of the Scientific Advisory Committee on Nutrition's (SACN) draft report on Iron and Health.

The meeting was chaired by Dr Anna Whyte, Head of Science FSA in Scotland and a presentation was given by Dr Alison Tedstone, Head of Nutrition Science. FSA.

Alison's presentation included positive messages from the FSA website regards including meat in the diet. She also explained iron intake to the body. It was noted that iron is required for transporting oxygen around the body, storage and use of oxygen by muscles, component of some essential enzymes but that the body has no effective way of excreting excess iron.

Haem Iron (in foods of animal origin eg meat) is better absorbed by the body that non-haem iron. Cereals provide 45% of dietary iron, both meat and vegetables just under 20% each.

SACN found no evidence of a high iron burden causing co rectal cancer, diabetes or arthritis but did conclude that health consequences of a high meat intake is probably associated with increased co rectal cancer risk. Meat in this instance is both red and processed meat. The meeting was asked to comment on SACNs draft recommendations:

1 A public health approach to increasing iron intake, ie a healthy balanced diet, including a variety of foods containing iron, is important in helping people achieve adequate iron status. Such an approach is more important that focussing on particular inhibitors or enhancers of the bio availability of iron from diets or the use of iron fortified foods

2 Lower consumption of red and processed meat would probably reduce the risk of co rectal cancer. Although the evidence is not conclusive, as a precaution, it may be advisable for intakes of red and processed meat not to increase above the current average (70g a day) and for high consumers of red and processed meat (100g a day or more) to reduce their intakes.

The meeting discussed possible negative effects through reducing meat intake including the detrimental effect of increasing consumption of cheese. It was agreed that public health and nutrition would not help by any collapse of meat intake.

There was a need to identify to consumers just what their meat intake was. Managing public health communications is important and yet it is difficult to reach lower income groups. There are social economic issues with reference to this.

There was doubts expressed that the average consumer would know whether the recommended 70g is raw or cooked weight and that the message needs to be simple and able to be understood. It was emphasised that the risk of co rectal cancer from eating meat was in the high consumption group.

The FSA were asked where this advice stood in terms of FSA priorities. The reply indicated that salt and saturated fat were of greater concern and the most likely emphasis from SACN's advice would be to focus on a balanced diet. Some emphasis may be placed on portion size.

Representatives present from Scottish Beef Cattle Association, Scottish Government, NFUS, NHS, QMS, SFAC and ourselves agreed that it was important to retain meat in a healthy balanced diet. There was a need for one coherent message and stakeholders should stick to the same line.

SACN's final report is due in April 2010, the FSA Board will discuss this final report in May 2010 and advise UK Health ministers. Before then FSA will develop a communications strategy and update advice for consumers.