Update from QMS on media interest

Good afternoon all: As you may be aware there has been media interest in a “meat tax” story on the results of some research at Oxford University, following a Press Association story (which went out last night. Below is a note of the lines for media and in addition we have been flagging the Scottish red meat industry's positive health and sustainability messages to the media last night and today including the BBC Radio Scotland Call Kaye programme this morning. We have also been working closely with others in the industry and leading nutritionists and influencers as well as our sister organisations south of the border to ensure a consistent positive rebuttal message.
Grateful if you could advise us if you receive any media enquiries.
Many thanks
Carol

https://www.bbc.co.uk/news/uk-46122227
https://www.telegraph.co.uk/science/2018/11/06/meat-tax-would-almost-double-price-sausages-should-brought-save/

Kate Rowell, Chair of Quality Meat Scotland (QMS), said that the Scottish intake of red meat is still well within the recommended 70g per day value. “A recent report from Food Standards Scotland 'Estimation of food and nutrient intakes from purchase data in Scotland, June 2018' shows that the average intake of cooked red meat in Scotland is 56g per day,” she said.

“Avoiding red meat could in fact be detrimental to health – for example around 40% of women and teenage girls have iron intakes which are too low.

“Red meat is a valuable natural source of protein, iron, zinc, B vitamins and essential amino acids and we should continue to enjoy it tax-free in the knowledge that it plays a vital role in our diets.”

She added: “Studies have shown that vegetarians and meat eaters have similar rates of colorectal cancer and breast cancer. Studies often fail to address variables such as alcohol consumption, smoking status, obesity and the consumption of fewer vegetables and fibre.”

Dr Carrie Ruxton BSc, PhD, public health nutritionist and dietitian, said: “Meat consumption has declined significantly and average intakes are now well below NHS guidelines. Red meat provides valuable nutrients, such as iron, zinc, vitamin D and B vitamins.

“These are often in short supply in the diets of young children, teenage girls and women, especially those from lower income households. A tax on red meat would be a retrograde step, both for overall diet quality in women and girls and for health inequalities. There is no high quality evidence linking red and processed meat with heart disease, stroke or diabetes, and a risk of bowel cancer only applies when weekly intakes exceed 700g. As few people in the UK are at this level of consumption, a general meat tax would be like using a sledgehammer to crack a nut.

“Chronic disease prevention would be far more effective if it focused on smoking, excess drinking, and body weight rather than a single food source like meat, which brings many nutritional benefits.”