In response to the findings of
the modelling research from Food Standard Scotland and the University of
Edinburgh, Quality Meat Scotland’s Chief Executive, Sarah Millar says:
“QMS welcomes the findings of
the modelling research from Food Standard Scotland and the University of
Edinburgh showing that a balance needs to be struck between climate objectives
and the health and nutrition of vulnerable population groups. Red meat is a
rich and bioavailable source of key nutrients needed for optimal health. These
include iron and selenium for immune function, B vitamins for energy, zinc for
children’s growth and vitamin D for bone density.
“As recognised in the new
modelling research, a blanket public health message to cut meat consumption
would disproportionately limit the nutrient intake of women and girls, many of
whom already struggle to meet dietary recommendations. In Scotland, average
intakes of red meat now fall below the daily 70g limit set by government
experts, with women showing notably lower consumption compared to men. This
suggests that most people are eating the right amount of red meat for health
and wellbeing.
“QMS supports Food Standard
Scotland’s goal of encouraging more people to follow the official Scottish
Dietary Goals. Red meat can be part of a healthy, balanced diet especially when
consumers choose the Scotch Beef, Scotch Lamb and Specially Selected Pork
brands which are backed by evidence-based welfare and environmental standards”.