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Animal source foods in the UK diet: a nutritional overview  D Joe Millward  Nutritional Sciences,  Faculty of Health and Medical Sciences
Meat and dairy foods: consumption patterns  95% OF UK ADULTS EAT MEAT 99% CONSUME  MILK/DAIRY Categories of UK vegetarians  (total 106/2251)*  ASF consumed   n (% population)   No meat   100 (5) No fish      48 (2.5) No eggs     21 (1) No milk/dairy    15 (0.75)  None (vegan)   29 (1.50) *2002 NDNS adult sample
Meat and dairy foods: Intakes    %energy intake Meat, meat dishes &  meat products 15 All dairy products 10 (Liquid milk  5) Meat and dairy foods account for about 25% of energy intakes Current  red and processed meat  intakes (SACN)  ≈   88g/d for men   52g/d for women
The Balance of Good Health UK recommendations for meat & dairy foods Milk and dairy foods About 14% of plate.  Important for:-  young children >1y<5 (full fat    300mls/d); pregnant women; not babies<1y Eat moderate amounts and choose lower fat versions Meat, fish, eggs, beans & other non-dairy protein sources About 13% of plate.  Eat lean meat rather than meat prods. Use smaller quantities of meat in dishes
Nutrients from meat & dairy foods in the UK adult diet Nutrient index =  % nutrient intake  Good source ≥ 2   % energy intake  Calcium 4.3 43 iodine 3.8 38 B12 3.6 36 Riboflavin 3.3 33 SFA 2.4 24 phosphorus 2.4 24 Fe(non-haem) 0.1 1 NI  %intake Haem-iron 5.7 85 protein 2.4 36 zinc 2.3 34 Niacin 2.3 34 B12 2.0 30 SFA 1.5 22
ASF and protein: intakes:  Protein intakes increase with ASF intakes.  Adult  NDNS 1990 1   %available dietary energy UK omnivores:  12.6 UK vegetarians (no meat)  10.2 1 Jackson and Margetts  Int J Food Sci Nutr  1993; 44: 95–104 2. Millward unpublished  3  Elliot et al  Arch Intern Med. 2006;166:79-87  4  top quartile of veg protein intake, bottom quartile of ASF protein intake 5.  bottom quartile of veg protein intake and top quartile of ASF protein intake Elderly NDNS 1998 2 Highest quartile ASF 13.3 Lowest quartile  ASF 10.0 INTERMAP study 3 vegetable animal  Total %dietary energy Mainly meat eaters 4   5.4  12.0 15.5 Mainly vegetarian 5   9.1  4.3 10.9
ASF and protein: nutritional issues  Protein quality  varies with dietary ASF   (digestibility, not AA content)  ,[object Object],[object Object],[object Object],[object Object],*Millward & Jackson Pub Health Nutr.2004 7(3), 387–405 risk of deficiency (low ASF)** Q1 ASF Q4 ASF adult men: 18-32% 3% adult women: 26-42%  5% **modelled for men and women, BMI=25, PAL = 25 th  centile, with available P:E ratio of intake observed for lowest and highest quartiles of non-milk ASF intake in elderly NDNS
Protein deficiency with low ASF intakes Difficulties and caveats ,[object Object],[object Object],[object Object],[object Object],*Millward DJ (1999), Optimal intakes of protein in the human diet. Proceedings of the Nutrition Society 58: 403-413 **Millward DJ (2003) An adaptive metabolic demand model for protein and amino acid requirements BJNutr 90, 249–260
ASF & Iron: ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
ASF & Iron:  Intakes & vulnerable groups Weaning  ≥ 6-8mo:  cows milk not recommended until >12 mo., only fortified milk feeds, meat recommended (intake unknown) Preschool (NDNS):  iron intake marginal: mean =85%RNI, 16%<RNI,  Haem iron intake v-low(<5% total iron), 50% report no meat:  Older children, adolescents:  boys & prepubertal girls: intakes OK: (total and haem iron)  Post pubertal girls, young adult women: major problem: 40-50% have intakes   <LRNI Institutionalised elderly:  low intakes (haem & non-haem iron)
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Iron bioavailability :
[object Object],[object Object],[object Object],[object Object],[object Object],Iron deficiency anemia Causes Inappropriate feeding practices at weaning:- unmodified cows milk , unfortified formula Low iron intakes/poor absorption :  preschool children, older girls and women, elderly ie. <4ys:  lowest  intake of cereals, Vit C,  meat : 13% IDA highest  intake of cereals, Vit C,  meat :  6% IDA ,[object Object],[object Object],[object Object]
ASF and iron: Implications for reductions ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
ASF and Zinc 8.3mg/MJ    34% intake 2mg/MJ    17% intake    25% intake ,[object Object],[object Object],[object Object],[object Object],good plant sources:  beans, lentils, yeast, nuts, seeds, wholegrain cereals: but poor bioavailability?
Zinc 8.3mg/MJ    34% intake 2mg/MJ    17% intake    25% intake ,[object Object],[object Object],[object Object],good plant sources:  beans, lentils, yeast, nuts, seeds, wholegrain cereals: but poor bioavailability?.
~1.7 μg/100 kcal 6% intake 1.4 μg/100 kcal    29% intake 0.7 μg/100 kcal    36% intake 3.8μg/100 kcal)    19% intake ~0.4 μg/100 kcal 7% intake ASF and B 12 Sources and intakes* *Adult NDNS
B 12 :   Nutritional consequences of low ASF intakes Deficiency syndromes  Classical (absorption defect)   macrocytic anemia peripheral neuropathy Multifactorial disease involvement birth defects: limited evidence in the UK age related cognitive impairment: good evidence Current concerns Prevalence of  poor status is underestimated? usual measures of status are inadequate. poor bioavailability from meat cf milk or fish Increased milk intakes are being recommended Increased fortification is  an option.
[object Object],[object Object],[object Object],[object Object],[object Object],* Should dairy be recommended as part of a healthy vegetarian diet? Point    Weaver CM  2009 Am J Clin Nutr 89(suppl):1634S–37S Counterpoint Lanou AJ  2009 Am J Clin Nutr 89(suppl):1638S–42S Calcium: intakes Mainly a function of dairy foods   % intake NDNS milk/milk products 43 Cereal products (white flour fortified) 30 white bread 13 Whole meal bread 2 Meat products 6 F&V 7 Alternative sources calcium-fortified soymilk Relative bioavailability unclear apart from inhibition by oxalate (eg spinach)
Although controversial and not fully understood reduced dairy food intakes may not have any serious impact on calcium nutrition Calcium: Implications of reduced intakes of  dairy foods
Iodine: and reduced dairy intakes ,[object Object],[object Object],[object Object],[object Object],[object Object]
Niacin & Riboflavin   with reduced ASF Niacin 34% from meat Not thought to be a problem ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
General health aspects of  milk & dairy foods CONFLICTING PROBABLE: NO RECOMMENDATION for   MILK, CHEESE, OTHER DAIRY PRODUCTS Convincing Probable Limited- suggestive Milk Milk Exposure Cancer site Decreases risk Exposure Cancer site Increases risk Colorectum Diets high in calcium Prostate Bladder Milk & dairy products  Cheese  Prostate Colorectum MILK, DAIRY PRODUCTS AND THE RISK OF CANCER  WCRF REPORT 2007
Milk & dairy foods conclusions ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Reductions in dairy food intake are unlikely to be detrimental for human health  but  questions remain about riboflavin, B 12  and iodine nutrition
General health aspects of  meat Convincing Probable Limited- suggestive Exposure Cancer site Decreases risk Exposure Cancer site Increases risk Red meat  Colorectum Processed meat  Colorectum MEAT AND MEAT PRODUCTS AND THE RISK OF CANCER  WCRF REPORT 2007 Red meat  Many Processed meat  sites Convincing mechanisms through haem (in both red and processed meat)  promoting mutagenic carcinogens (N-Nitrosocompound) in colon
Meat: conclusions ,[object Object],[object Object],[object Object]

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Animal Source Foods in the UK Diet: A Nutritional Overview - Joe Millward, Professor of Human Nutrition, University of Surrey

  • 1. Animal source foods in the UK diet: a nutritional overview D Joe Millward Nutritional Sciences, Faculty of Health and Medical Sciences
  • 2. Meat and dairy foods: consumption patterns 95% OF UK ADULTS EAT MEAT 99% CONSUME MILK/DAIRY Categories of UK vegetarians (total 106/2251)* ASF consumed n (% population) No meat 100 (5) No fish 48 (2.5) No eggs 21 (1) No milk/dairy 15 (0.75) None (vegan) 29 (1.50) *2002 NDNS adult sample
  • 3. Meat and dairy foods: Intakes %energy intake Meat, meat dishes & meat products 15 All dairy products 10 (Liquid milk 5) Meat and dairy foods account for about 25% of energy intakes Current red and processed meat intakes (SACN) ≈ 88g/d for men 52g/d for women
  • 4. The Balance of Good Health UK recommendations for meat & dairy foods Milk and dairy foods About 14% of plate. Important for:- young children >1y<5 (full fat  300mls/d); pregnant women; not babies<1y Eat moderate amounts and choose lower fat versions Meat, fish, eggs, beans & other non-dairy protein sources About 13% of plate. Eat lean meat rather than meat prods. Use smaller quantities of meat in dishes
  • 5. Nutrients from meat & dairy foods in the UK adult diet Nutrient index = % nutrient intake Good source ≥ 2 % energy intake Calcium 4.3 43 iodine 3.8 38 B12 3.6 36 Riboflavin 3.3 33 SFA 2.4 24 phosphorus 2.4 24 Fe(non-haem) 0.1 1 NI %intake Haem-iron 5.7 85 protein 2.4 36 zinc 2.3 34 Niacin 2.3 34 B12 2.0 30 SFA 1.5 22
  • 6. ASF and protein: intakes: Protein intakes increase with ASF intakes. Adult NDNS 1990 1 %available dietary energy UK omnivores: 12.6 UK vegetarians (no meat) 10.2 1 Jackson and Margetts Int J Food Sci Nutr 1993; 44: 95–104 2. Millward unpublished 3 Elliot et al Arch Intern Med. 2006;166:79-87 4 top quartile of veg protein intake, bottom quartile of ASF protein intake 5. bottom quartile of veg protein intake and top quartile of ASF protein intake Elderly NDNS 1998 2 Highest quartile ASF 13.3 Lowest quartile ASF 10.0 INTERMAP study 3 vegetable animal Total %dietary energy Mainly meat eaters 4 5.4 12.0 15.5 Mainly vegetarian 5 9.1 4.3 10.9
  • 7.
  • 8.
  • 9.
  • 10. ASF & Iron: Intakes & vulnerable groups Weaning ≥ 6-8mo: cows milk not recommended until >12 mo., only fortified milk feeds, meat recommended (intake unknown) Preschool (NDNS): iron intake marginal: mean =85%RNI, 16%<RNI, Haem iron intake v-low(<5% total iron), 50% report no meat: Older children, adolescents: boys & prepubertal girls: intakes OK: (total and haem iron) Post pubertal girls, young adult women: major problem: 40-50% have intakes <LRNI Institutionalised elderly: low intakes (haem & non-haem iron)
  • 11.
  • 12.
  • 13.
  • 14.
  • 15.
  • 16. ~1.7 μg/100 kcal 6% intake 1.4 μg/100 kcal  29% intake 0.7 μg/100 kcal  36% intake 3.8μg/100 kcal)  19% intake ~0.4 μg/100 kcal 7% intake ASF and B 12 Sources and intakes* *Adult NDNS
  • 17. B 12 : Nutritional consequences of low ASF intakes Deficiency syndromes Classical (absorption defect) macrocytic anemia peripheral neuropathy Multifactorial disease involvement birth defects: limited evidence in the UK age related cognitive impairment: good evidence Current concerns Prevalence of poor status is underestimated? usual measures of status are inadequate. poor bioavailability from meat cf milk or fish Increased milk intakes are being recommended Increased fortification is an option.
  • 18.
  • 19. Although controversial and not fully understood reduced dairy food intakes may not have any serious impact on calcium nutrition Calcium: Implications of reduced intakes of dairy foods
  • 20.
  • 21.
  • 22. General health aspects of milk & dairy foods CONFLICTING PROBABLE: NO RECOMMENDATION for MILK, CHEESE, OTHER DAIRY PRODUCTS Convincing Probable Limited- suggestive Milk Milk Exposure Cancer site Decreases risk Exposure Cancer site Increases risk Colorectum Diets high in calcium Prostate Bladder Milk & dairy products Cheese Prostate Colorectum MILK, DAIRY PRODUCTS AND THE RISK OF CANCER WCRF REPORT 2007
  • 23.
  • 24. General health aspects of meat Convincing Probable Limited- suggestive Exposure Cancer site Decreases risk Exposure Cancer site Increases risk Red meat Colorectum Processed meat Colorectum MEAT AND MEAT PRODUCTS AND THE RISK OF CANCER WCRF REPORT 2007 Red meat Many Processed meat sites Convincing mechanisms through haem (in both red and processed meat) promoting mutagenic carcinogens (N-Nitrosocompound) in colon
  • 25.