SIMPLE STRATEGIES TO BOOST THE HEALTH BENEFITS OF RED MEAT by Dr Emma Derbyshire

While research shows that 58% of Brits believe lean red meat (beef, pork and lamb) is part of a healthy balanced diet [1], recent blanket health messages to reduce the amount of red meat we eat has created confusion; driving unbalanced diets and the risk of iron deficiency, particularly among women.  

Red meat is the richest and most readily absorbed source of iron and zinc in the diet and a significant provider of protein.

Contradictory information makes it hard for people to make the right dietary choices. In fact, research for the Meat Advisory Panel (MAP) shows that consumers regard dietary advice from unqualified celebrity chefs, bloggers and wellness gurus, with the same authority as that from dietitians and government campaigns [2].

DIETARY GUIDELINES

The World Cancer Research Fund recommends eating no more than 500 grams of red meat (cooked weight) each week, while UK dietary guidelines are up to 70g a day.  But what does this mean?

To provide some much needed clarity, MAP has launched a simple, up to ‘five-a-week’ message to help people find the right balance of red meat in their diets. 

Very few people have the time or inclination to weigh out foods, so a really simple way to visualise a 70g portion is to compare it to the palm of your hand, a standard mobile phone or pack of playing cards.

To give you an idea of how this translates into individual meat portions, 70g is the equivalent to three slices of back bacon; six thin slices of beef, pork or ham; one and a half standard sausages or four to five meat balls.

Giving people simple strategies to eat the right size portions is a much better approach than simplistic eat ‘more’ or ‘less’ advice and the only way we are going to address the dietary confusion that is common place in the eating habits of some many people today.  

HOW TO BE PORTION SMART ABOUT RED MEAT

•          Eat red meat five times a week  
•          Only eat meat with main meals
•          Use the palm of your hand, mobile phone or pack of cards to measure portion size
•          Choose lean cuts of meat – picking back bacon over streaky bacon for example
•          Opt for thinner sausages and slices of ham

Dr Emma Derbyshire is a Public Health Nutritionist and member of the Meat Advisory Panel (MAP) – a group of independent scientists and health professionals tasked to provide objective and evidence-based information about red meat and its role as part of a healthy, balanced diet.  MAP is funded by an educational grant from the Agriculture and Horticulture Development Board (AHDB). 

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[1]OnePoll survey of 2,000 adults aged 18 to 65 conducted in November 2016

[2] OnePoll survey of 2,000 adults aged 18 to 65 conducted in November 2016