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Meat - the experts
Health professionals
Veggie option puts you at increased risk of vitamin D deficiency
Sat, 19/02/2011 - 8:56pmNew research has shown that people in the UK who do not eat meat or fish have a lower intake of vitamin D which could have an adverse effect on health. This is known to be a public health concern as vitamin D deficiency is increasing.
In the study, meat eaters had the highest dietary intake of vitamin D (3.1 ug/d), followed by fish eaters but vegans had less than quarter that of the meat eaters (0.7ug/d).
The cross-sectional analysis used in this study measured the plasma 25(OH)D concentrations of 2,107 men and women, aged 20-76 years.
The results, published in Public Health Nutrition, revealed that not only do meat eaters have the highest intake of vitamin D but they also had the highest dietary intake of calcium.
Dr Margaret Ashwell OBE, former advisor to the Foods Standards Agency Micronutrients programme, commented: “This study adds to the growing body of evidence showing the significance of vitamin D from the food we eat, even though we know that sunshine is the major way in which we get the vitamin D that our bodies need. It also gives another example of the important role that red meat can play in providing micronutrients that are key to maintaining health.”
Meat plays an important role in a healthy balanced diet as it is a major source of protein. Meat contains a variety of essential nutrients, including iron and zinc. Red meat is vital for our diets as it is a great source of B vitamins, including B12, which is not found naturally in foods of plant origin.
References
Crowe, F L, Steur M, Allen N E, Appleby P N, Travis R C, Key T J. Plasma concentrations of 25-hydroxyvitamin D in meat eaters, fish eaters, vegetarians and vegans: results from the EPIC-Oxford study. Public Health Nutrition. First published online 21 September 2010.
- Meat and risk to health
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Commenting on research findings released today by the Archives of Internal Medicine, relating to red meat consumption, Dr Carrie Ruxton from the Meat Advisory Panel (MAP) commented: "This US study looked at assoc...
read more12/03/2012 - 9:10pm
- Colorectal cancer: treatment and prevention
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A new evidence-based article on treatment and prevention of colorectal cancer (CRC) has been published today in the latest issue of Dietetics Today for health professionals to consider the signs and risk factors of CRC.
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CRC, also known as bowel c...23/01/2012 - 10:59am
- Expert comment on consumption of bacon and risk of pancreatic cancer
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A Swedish review study, published in the British Journal of Cancer, has reported associations between high intakes of bacon and an increased risk of having pancreatic cancer[1].
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The study brought together data from 11 so-called case control studies which use life...13/01/2012 - 10:41am
- MAP comment on high consumption of red meat and stroke
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The journal Stroke released new research today suggesting that high consumption of red meat is associated with a higher risk of stroke while poultry is associated with a reduced risk (12th January 2012) (1).
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Dr Carrie Ruxton, dietitian and member of the Meat Advis...12/01/2012 - 7:01pm
- Lifestyle changes can prevent four in 10 cases of cancer
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Cancer Research UK released new research today suggesting how simple lifestyle changes can prevent four in 10 cases of cancer and includes red and processed meat in a list of cancer risk factors[i].
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Commenting on the study, Dr Carrie Ruxton, a nutritionist on the ...07/12/2011 - 12:34pm
- Overcooked meat and prostate cancer
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Research published today in PLoS ONE(1) suggests that prostate cancer may be associated with consumption of over-cooked red meat. The survey of 1000 US men found that barbequeing or burning meat was linked with an increased risk of developing prostate cancer.
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Com...24/11/2011 - 11:10am
- Meat Advisory Panel's comment on overcooked meat and cancer
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A recently-published Norwegian study has associated high doses of a chemical substance (HCA) found in burnt meat with a higher risk of colon cancer. However, it should be noted that the study was conducted in genetically-modified mice, so-called ‘human mice’ which ...
read more04/11/2011 - 5:40pm
- The role of red meat in a balanced diet
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A new Continuing Professional Development (CPD) by Dr Carrie Ruxton has been published today in the Nursing Standard for health professionals to consider the role of red meat in a healthy, balanced diet and to discuss the evidence and associations with health outcomes.
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read more19/10/2011 - 8:47am
- Red meat and type 2 diabetes
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Harvard School of Public Health released new research today suggesting that the consumption of processed red meat increases the risk of type II diabetes (10th August 2011)(1).
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Dr Gill Jenkins, a General Practitioner and member of the Meat Advisory Panel (MAP) comm...10/08/2011 - 5:22pm
- Mediterranean diet could add 15 years to your life
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The American Journal of Clinical Nutrition (AJCN) released new research today saying following a Mediterranean diet could add 15 years to your life (3rd August 2011)(1).
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Dr Carrie Ruxton, a dietitian and member of the Meat Advisory Panel (MAP) commented: “Th...03/08/2011 - 3:41pm
