Key issues in animal and microbial sciences To solve fundamental and strategic problems associated with sustainable animal agriculture Environmental impact: through soil, water and air, allied with maintaining viable production systems against a background of climate change Food, diet and health: identifying components present in foods that contribute to a healthy diet and improve health

Meat, milk/dairy Quality protein Haem-iron Essential minerals (Zn, Se, Ca, P) Quality lipids (n-3 PUFA) Balanced vitamins (B9, B12, A)

Benefits of beef The nation’s favourite meat 2.3 billion beef dinners per year in the UK Is highly nutrient dense ‘naturally nutrient rich’ (NNR) A source of high quality protein all essential amino acids more satiating than carbohydrate and fat A valuable source of many minerals iron and zinc An important source of a number of vitamins B12 and vitamin D Naturally low in salt seasoning / processing Free from additives Processed beef options Half the fat is unsaturated n-3 PUFAs Conjugated linoleic acid (CLA) Beef is very versatile. There are many cuts to choose from to suite every pocket Minced beef is the most popular and as we will see with e recession it has retained its popularity. About 2.3 billion beef dinners are eaten each year in the UK and some 88% of households purchase beef. Beef is highly nutrient dense, meaning that it contains weight for weight more nutrients than some other foods. The Americans are increasingly using the term ‘Naturally Nutrient Rich (NNR) and have developed a scoring system for measuring it. The protein in beef contains all the essential amino acids we need and as our knowledge about appetite control increases we are finding out the protein has an important part to play. It is more satiating than carbohydrate and fat and can help stave of hunger. It contains the minerals iron and zinc both of which are readily absorbed from meat. It is known that both iron and zinc are in short supply in the diet of many vulnerable groups in the population. One in three women are iron deficient. It contain a variety of b vitamin including B12 and the fat soluble vitamin D which is currently attracting a lot of attention. It is naturally low in salt – but this is often added for seasoning in cooking It is free of additives unless art of a processed product and it is often these that attracts the gretase criticism as we will see. Half the fat in beef is unsaturated which again as we will see is crucially important, but it also contains potentially beneficial fats such as n-3 PUFAs and Conjugated Linoleic Acid (CLA).

Key health concerns/challenges We eat too much red meat Consumption patterns and portion size Meat eaters have a higher Body Mass Index (BMI) Obesity and energy intake Red meat increases risk of cancer Colorectal cancer and processed meat Red meat increases risk of cardiovascular disease (CVD) Fat and saturated Red meat increases risk of type 2 diabetes Processed meat consumption patterns Red meat and processed meat increases blood pressure Salt content Consumption of red and processed meat has a poor image and go hand in hand with an unhealthy diet

Definitions Red meat includes beef, veal, pork and lamb (fresh minced and frozen) Processed meat includes meat that has been preserved by methods other than freezing, such as salting, smoking, marinating, air –drying or heating, e.g. ham, bacon sausages, hamburgers, salami, corned beef and tinned meat Source: Linseisen et al (2002)

Mean daily intake (g/day) of total meat, red meat, processed meat and red + processed meat in selected countries Total meat Red meat Processed meat Red meat + processed meat Men Women UK 108.1 72.3 40.0 24.6 38.4 22.3 78.4 46.9 Ireland 167.9 106.6 63.9 37.5 30.9 19.9 94.8 57.4 Greece 78.8 47.1 45.3 25.5 10.0 5.8 55.3 31.3 Spain 170.4 99.2 74.0 37.8 52.8 29.6 126.8 67.4 Italy 140.1 86.1 57.8 40.8 33.5 19.6 91.3 60.4 France NA 106.0 44.4 30.0 74.4 Germany 154.6 84.3 52.2 28.6 83.2 40.9 135.4 69.5 The Netherlands 155.6 92.7 63.8 41.0 72.4 37.9 136.2 78.9 Denmark 141.1 88.3 69.6 44.1 51.9 25.3 121.5 69.4 Sweden 138.8 91.9 56.8 35.3 65.8 43.3 122.6 78.6 Norway 88.6 28.5 46.4 74.9 Source: Red meat in the diet: an update, 2011 British Nutrition Foundation (BNF) Nutrition Bulletin, 36, 34-77.

33% 33% 15% 12% 8%

Recommendations on intake Meat can be consumed as part of a healthy, balanced diet, and that it is a good source of iron, B vitamins and protein; however, due to its high saturated fat content, it should be eaten in moderation Limit intake of red meat and avoid processed meat (WCRF 2007) High consumers of red and processed meat (90g/day) should consider a reduction to the population average of about 70g/day cooked weight (SACN Iron and Health 2010)

What does 70 g look like? 2 slices of roast beef 1 medium portion of Spaghetti Bolognese 2 standard retail beef burgers Think of a pack of cards!

Why we eat? Health has doubled in importance over the past 15 years Long Term Trend ENJOYMENT 40% PRACTICALITY 38% HEALTH 22% % Servings In Home Food Consumption Kantar WorldPanel Usage BSE, Foot & Mouth, Sudan 1, Child Obesity, Jamie Oliver, Bird Flu, Supersize me, Salt & sugar content, Functional Foods, 5 a day, Fruit for schools Organics/ premium, Taste the difference, Sharing, Caf é culture, Eating out, Debit Credit, Treating Ready Meals, Light meals, Snacking, Budget, Microwave, Individual portions, Quick to cook 55% 34% 11% 1995 2011 In Home / Lunchbox Consumption 12 m/e May 2011