To solve fundamental and strategic problems associated with sustainable animal agriculture

1. 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

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

3. 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)

4. 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 gohand in hand with an unhealthy diet

5. 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)

6. Mean daily intake (g/day) of total meat, red meat, processed meat and red + processed meat in selected countries Source: Red meat in the diet: an update, 2011 British Nutrition Foundation (BNF) Nutrition Bulletin, 36, 34-77.

7. 33% 33% 15% 12% 8%

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)

9. 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!

10. 1995 2011 Long Term Trend HEALTH BSE, Foot & Mouth, Sudan 1, 22% 11% Child Obesity, Jamie Oliver, Bird Flu, Supersize me, Salt & sugar content, Functional Foods, 5 a day, Fruit for schools ENJOYMENT 34% Organics/ premium, Taste the difference, 40% Sharing, Caf é culture, Eating out, Debit Credit, Treating PRACTICALITY 55% Ready Meals, Light meals, Snacking, Budget, Microwave, 38% Individual portions, Quick to cook % Servings In Home Food Consumption Kantar WorldPanel Usage Why we eat?Health has doubled in importance over the past 15 years In Home / Lunchbox Consumption 12 m/e May 2011