World Cancer Research Fund report
Response from meat industry
The meat industry has had an initial read of the World Cancer Research Fund report and is making the following points to any enquiries on the subject:
- Average red meat consumption in the UK is already at similar levels to those recommended in the report. So there is no need for most people to change their meat eating behaviour.
- We're surprised at the recommendation that people shouldn't eat ham and bacon.
- Ham and bacon do contain nitrates - which are used to preserve meat - but they account for a tiny amount of our total intake of these substances, ie around 2%.
- Despite that, we have been working hard with government to reduce levels of nitrates and salt for a number of years.
- At this stage, the Food Standards Agency advice regarding consumption
of processed meat, which is based on scientific evidence, remains unchanged –
that is some processed meat can be eaten as part of a healthy balanced diet.
- The WCRF recommendation on red and processed meat is just one of ten overall.
- The key finding of the report is that maintaining a healthy weight is the best way of reducing the risk of cancer.
Red meat in the diet - Q&As for Consumers 1.11.07
What do the terms red meat and processed meat mean?
People use different definitions for these terms, which can be confusing. But
a common definition is that:
Red meat includes beef, veal, pork, lamb and mutton (fresh, minced and frozen).
There is no agreed global classification for Processed meat. In the UK the term
processed includes meat that has been preserved by methods other than freezing,
such as salting, smoking, marinating, air drying or heating e.g. ham, bacon, some
sausages, some hamburgers, salami, corned beef and tinned meat. Hamburgers and
sausages can only be classed as preserved meat if they contain salt and chemical
additives
How do scientists investigate the link between meat and health?
Obtaining good evidence to demonstrate effects of individual foods on the risk of diseases, such as cancer and heart disease, is a challenging process. The strongest association we have mostly comes from studies that assess people’s diets and then follows them up for long periods of time to see if there are any differences in the diets of those who develop a disease and those who don’t. These sorts of studies are expensive and take a long time.
Is meat consumption falling or rising?
Trends in consumption of individual meats vary widely but overall there has been a general decrease in the amount of meat consumed in countries such as the UK.
Is red meat still a good source of nutrients?
Meat and meat products provide a number of essential nutrients, including protein, long-chain omega 3 fatty acids, iron, zinc, vitamin D and vitamin B12. Some of these nutrients are more easily absorbed from meat than other food sources e.g. iron and zinc. It is well known that certain vulnerable groups in the population have poor intakes of iron.
Isn't meat a loss less fatty than it used to be?
The meat from modern UK livestock is far less fatty than it used to be a few
decades ago.
The fat content will ultimately depend on the type of meat, the cut and how much
of the fat has been trimmed off. Lean meat is lower in fat than untrimmed meat.
Lean pork, for example, can have only 4 grams of fat per 100g.
How much do meat and meat products contribute to our fat intake?
This varies, but in the UK meat and meat products (including poultry) contribute around a quarter of our fat intake.
What types of fat does meat contain?
Red meat contains saturated, monounsaturated and polyunsaturated fatty acids. Too much saturated fat in the diet has been linked with heart disease. How much of each of these types of fat meat contains will depend on how lean it is. Lean meat is higher in unsaturates and lower in saturates than untrimmed meat.
Does meat contain any salt?
Fresh meat is naturally very low in salt, whilst meat products and processed meat are generally higher in salt. There is work underway to try to cut down on the salt levels in processed meat products. Check the food labels for the salt content - as a guide, more than 1.25g of salt per 100g is considered a lot, while a 0.25g/100g is a little.
Can consumers still eat bacon and ham?
The FSA's current advice remains 'that some processed meat can be eaten as part of a healthy balanced diet'.
Are vegetarians healthier?
Early death rate amongst vegetarians is lower than the general population. But the experts point out that they have many positive dietary and lifestyle habits that could contribute to this. For example, vegetarians tend to eat more fruit and vegetables, they smoke less, they are more active – all of which are beneficial for health. In fact when you compare them to non-vegetarians who also adopt these healthy behaviours their death rates are similar, suggesting that the benefit does not come from avoiding meat and fish.
Does eating meat increase your risk of colon cancer?
Some studies have indicated that unusually high intakes of red and processed meat to be associated with a higher risk of colon cancer. The World Cancer Research Fund in its 2007 report has reviewed the evidence and has recommended that people should eat no more than 500g of red meat per week. Consumption in the UK is already similar to the level recommended in the report.
Examples of typical red meat portions are as follows:
- 3 slices of roast lamb, 80g
- 2 grilled lamb chops, excluding the bone, 80g
- Portion of stewed mince beef, 80g
- 1 grilled sirloin steak, 160g
- 1 grilled quarter pound burger, 80g
- 2 grilled rashers of back bacon, 40g
- 1 grilled premium sausage, 55g
However, the most established diet-related risk factors are overweight and obesity and low levels of physical activity.
Are there current guidelines regarding meat intake in the UK?
For the UK population, current expert advice is that individuals’ consumption of red and processed meat should not rise and that those consuming high amounts (more than 140g per day or 12-14 portions per week) should consider a reduction in intake.
How much red meat do people consume?
Average daily intakes of red and processed meat in most countries are still below the level thought to increase the risk of colorectal cancer. Estimates of the average daily consumption of red meat in the UK vary. However, data suggests average intake is 84g per day, this includes the weight of additional components of meat products (e.g. pastry on meat pies), not just meat content.
Can lean red meat be consumed as part of a healthy balanced diet?
Red meat is a source of many important nutrients, including iron. Therefore, as recommended in healthy eating advice around the world, lean red meat, consumed in moderation, can be enjoyed as part of a healthy, balanced diet. There is no evidence that a moderate intake of lean red meat has any negative effects on health.